核桃菊粉饼干的研制及质构特性评价
Development and texture property analysis of walnut inulin biscuits
韩晓江 1王明月 2郭耀东 1王涛2
作者信息
- 1. 商洛学院健康管理学院,陕西 商洛 726000;陕西"四主体一联合"陕西秦岭健康食品配料及核桃产业技术校企联合研究中心,陕西 商洛 726000
- 2. 商洛学院健康管理学院,陕西 商洛 726000
- 折叠
摘要
以低筋面粉、核桃粉、菊粉、黄油、木糖醇为主要原料,以产品的感官评价和质构特性为指标,采用单因素试验、响应面试验及方差分析,研制核桃菊粉饼干的配方.结果表明,核桃菊粉饼干最佳配方为核桃粉40.6%,黄油20.5%,菊粉8%,木糖醇20.4%,橘子汁8%.在此配方下,研制的饼干形态完整,色泽均匀,感官评分最佳为81.23分,硬度为8.943 N,脆度为8.436 N,咀嚼性为9.516 N.该核桃菊粉饼干甜度适中,香酥可口,具有核桃风味,不油腻,为核桃、菊粉的深加工利用提供理论参考.
Abstract
Using low gluten flour,walnut powder,inulin,butter and xylitol as the main raw materials,the formula of walnut inulin bis-cuits was developed by single factor test,response surface test and variance analysis with sensory evaluation and texture property as in-dicators.The results showed that the best formula of walnut inulin biscuits was walnut powder of 40.6%,butter of 20.5%,inulin of 8%,xylitol of 20.4%,and orange juice of 8%.Under this formula,the developed biscuits had a complete form and uniform color,and the best sensory score was 81.23 points,with a hardness of 8.943 N,a brittleness of 8.436 N,and a chewability of 9.516 N.The wal-nut inulin biscuits were moderately sweet,crisp and delicious,with walnut flavor,not greasy,providing theoretical reference for fur-ther processing and utilization of walnut and inulin.
关键词
核桃/菊粉/饼干/响应面优化/质构特性Key words
walnut/inulin/biscuits/response surface optimization/texture property引用本文复制引用
出版年
2024
NETL
NSTL
万方数据