Optimization of Formulation and Quality Characteristics Analysis of Rhodomyrtus tomentosa Buckwheat Biscuit by Response Surface Analysis
Using Rhodomyrtus tomentosa(Ait.)Hassk,buckwheat flour and low-gluten wheat flour as main raw materials,single factor and response surface methodology experiments were conducted to optimize the formula of Rhodomyrtus tomentosa buckwheat biscuits using sensory evaluation as the indicator.Based on the total mass(100％)of buckwheat flour and low-gluten wheat flour,the optimal formula was determined as follows:21％Rhodomyrtus tomentosa powder,48％buckwheat flour,52％low-gluten wheat flour,17％mixed sugar,60％butter,and 20％whole egg liquid.Under this condition,the biscuits had a moderate in color,uniform in particle distribution,with the unique flavor of Rhodomyrtus tomentosa and resulting in the highest sensory score.The physico-chemical indexes and microbiological indexes of biscuits were in line with national standards.Compared with blank control biscuits,the total dietary fiber content of Rhodomyrtus tomentosa buckwheat biscuit increased 3.33 times,up to 9.1 g/100 g,which belonged to high dietary fiber biscuits.Moreover,the contents of total phenol and flavonoids were significantly increased by 6.41 times and 2.55 times,respectively(P＜0.01).In vitro antioxidant study showed that 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity increased 244.47 times,and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation antioxidant activity increased 15.31 times,so the antioxidant capacity was significantly improved(P＜0.01).
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