摘要
曲奇饼干存在高油、高糖的问题,苦荞中不但含有丰富的膳食纤维,也有较多的多酚类物质。以黄油、全蛋液、绵白糖及苦荞粉的添加量为单因素,以感官评分、饼干硬度和色度为基本检测指标,同时结合苦荞的抗氧化活性,旨在开发一种新型的高膳食纤维曲奇饼干。通过单因素试验确定各因素的最优水平,再进行四因素三水平的正交试验。结合极差分析和方差分析结果,确定苦荞曲奇饼干的最优配方为:黄油19 g,绵白糖22 g,全蛋液2.5 g,苦荞粉4 g。且添加苦荞粉可显著降低饼干中丙二醛含量(P<0.05),可在一定程度上延长饼干的货架期,大大增加曲奇饼干的营养价值。本研究为新产品开发提供了理论基础。
Cookies are rich in fat and carbohydrates.Tartary buckwheat is rich in dietary fiber and polyphenols.In this experiment,the contents of butter,whole liquid egg,cotton sugar and Tartary buckwheat powder were employed as single factors to detect the sensory score,hardness and color of cookies.In addition,the MDA was analyzed to detect the antioxidant activity of Tartary buckwheat powder.Finally,cookies with high dietary fiber content will be developed.Based on the single factor experiments,the suitable factor gradient was selected for the following L9(34)orthogonal experiment.With the combination of range analysis and variance analysis results,the optimum formula was butter 19 g,cotton sugar 22 g,whole liquid egg 2.5 g and Tartary buckwheat powder 4 g,which showed a better color,appearance,flavor and odour.The results showed that Tartary buckwheat powder could decrease the MDA value of cookies significantly(P<0.05),which could extend the storage time of coolies and increase the nutritional value of cookies.This experiment provided some theoretical basis for new cookie product development.
作者
王宁
袁静蕾
杨浩杰
马丽卿
李和平
WANG Ning;YUAN Jinglei;YANG Haojie;MA Liqing;LI Heping(College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou Henan 450046;School of Food and Biological Engineering,Hubei University of Technology,Wuhan Hubei 430068;College of Biological Engineering,Henan University of Technology,Zhengzhou Henan 450001)
出处
《现代牧业》
2022年第2期53-60,共8页
Modern Animal Husbandry
基金
河南牧业经济学院博士科研启动基金项目(2019HNUAHEDF024)。
关键词
苦荞
抗氧化
全蛋液
硬度
Tartary buckwheat
antioxidation
whole liquid egg
hardness
作者简介
王宁(1988—),女,河南周口人,讲师,博士。
