Manufacturing Technology of High Olive Fiber Cookies
In order to make cookies with high olive fiber,olive pomace was added to the cookies.Firstly,the effect of 5％-10％olive pomace addition on the sensory and physicochemical quality of the cookies was investigated.After determining the optimal amount of olive pomace addition,a single factor experiment was set up to investigate the effect of baking temperatures(120,125,130,135 ℃)and the baking time(20,25,30,35,40 minutes)on the sensory and physicochemical quality of olive cookies.The results showed that when the amount of olive pomace added was 6％,the texture of the cookies was the best,and the sensory score was also the highest,which reached 83.4 points.The quality of cookies showed a trend of first increasing and then decreasing with increase of baking temperature and the extension of time.Overall,it was found that cookies baked at 130 ℃ for 25 minutes had the best texture results and the highest sensory evaluation score.Olive pomace containing rich dietary fiber can be used as an important raw material for food processing,thereby improving the utilization rate and economic benefits of olive pomace.
NETL
NSTL
万方数据
