Research on the Nutritional Quality of Highland Barley Tartary Buckwheat Whole Grain Biscuits
In order to improve the nutritional function of highland barley and tartary buckwheat products and to enrich its quality and flavor,highland barley,tartary buckwheat,black rice,red bean and mung bean are added to prepare a whole grain functional highland barley and tartary buckwheat biscuit.The best formula of highland barley and tartary buckwheat coarse biscuits was optimized by single factor experiment and response surface method,and the nutritional composition,physical and chemical properties,heavy metal residues and microbial indexes of highland barley and tartary buckwheat biscuits were determined according to Chinese standard.Meanwhile,the acute toxicity experiments were performed.The results showed that best highland barley and tartary buckwheat biscuit recipe was 20.5％highland barley powder,tartary buckwheat 14.5％,corn oil 25.1％,xylitol syrup 19.5％,red bean 10.0％,black rice 14.0％,mung bean 6.0％and baking soda 0.1％.The nutritional ingredient,physical and chemical properties of highland barley and tartary buckwheat coarse grain biscuits,heavy metal residues and microbial indicators were in line with the national standards.The acute toxicity experiment found that the half lethal dose(LD50)of the test samples was greater than 166.67 g/(kg·Bw),indicating that the highland barley and tartary buckwheat coarse grain biscuits had high safety.Highland barley and tartary buckwheat coarse grain biscuits provided technical reference for the research and development of highland barley and tartary buckwheat products,and provided new ideas for the development of functional whole grain coarse grain food.
万方数据
维普
