Optimization of High-Fiber and Low-Calorie Blueberry Pomace Scone Formula by Response Surface Method
Raw materials with low calories were used in the scone formula,and blueberry pomace powder was added to re-place fat,which could produce low-fat,low-sugar and high-fiber baked products.Based on single factor test,response surface test,verification test,sensory evaluation and physical and chemical index detection,the optimal formula of functional blueberry pomace scone was finally optimized:132 g of whole wheat flour,18 g of blueberry pomace powder,21 g of coconut oil,53 g of milk,20 g of zero calorie sweetener,1 g of salt and 1 egg,which provided theoretical basis and practical reference for the waste utilization of blueberry pomace and the development of functional baked food.
blueberry pomaceresponse surface testsensory evaluationscone formula
万方数据
维普
