With low gluten flour,date pulp and erythritol as the main raw materials,and sensory scores as evaluation indicators,single factor experiments and orthogonal experiments were used to optimize the production process of red date cookies.The results showed that using 100 g of low gluten flour as a benchmark,25%of date pulp,20%of butter,30%of erythritol,15%of egg,1%of baking powder,and the amount of salt added was 1%,the cookies produced had a golden color,a compact structure,a crispy texture,and a light aroma of red dates.
red datesbiscuitssensory evaluationorthogonal test
NETL
NSTL
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