Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuits
Lentinus edodes-Stropharia rugosoannulata composite biscuits were produced with low-gluten flour and L. edodes-S. rugosoannulata powder as the main raw materials. The single factor test and Box-Behnken response surface test were carried out to determine the optimal process formula with sensory score as the index,and the quality characteristics of the composite biscuits were investigated. The results showed that the optimum formula of L.edodes-S.rugosoannulata composite biscuits was 9.4 g/100 g mushroom powder,90.6 g/100 glow gluten flour,on this basis,32.5 g butter,30.6 g white sugar,22.5 g water,0.8 g salt and 0.6 g baking soda. The sensory score of composite biscuits optimized according to this formula reached 89.8 points,with rich mushroom flavor and crisp taste. The moisture and alkalinity were 2.82％ and 0.22 g/100 g (calculated as Na2CO3),respectively. The incorporation of L. edodes-S. rugosoannulata powder did not have a significant adverse impact on the textural properties of the composite biscuits. However,it resulted in a darker color of the composite biscuits. The contents of protein,dietary fiber and total phenol were 5.64 g/100 g,1.57 g/100 g and 1.76 mg/g,respectively,which were higher than those of the control group,and the antioxidant capacity was significantly improved (P<0.05).
万方数据
维普
