Development and texture property analysis of walnut inulin biscuits
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.
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