甘薯渣对曲奇饼干品质的影响

Effect of sweet potato residues on quality of cookies

以甘薯渣(甘薯酶解制汁的副产物)为原料,测定了不同粒度薯渣粉的物性,探讨了薯渣粉对曲奇饼干质构、感官品质及色度的影响。结果表明:在薯渣粉粒度小于120目时,100目粒度薯渣粉的膨胀力、持水力和持油力最强;在薯渣粉添加量小于25%时,随着添加量的增加,曲奇饼干的硬度、酥脆性逐渐降低,而黏聚性和咀嚼性均呈先降低后增加的趋势,但曲奇褐色逐渐加深,感官评价得分逐渐降低。与对照(薯渣粉添加量0%)相比,薯渣粉添加量为20%时,曲奇饼干的硬度、酥脆性、黏着性、咀嚼性分别下降了76.3%、73.5%、76.7%和88.4%,且饼干的感官评价得分为75.3分。

Using the sweet potato residue （by-product of sweet potato of juice process） as the object of studying, the effects of sweet potato residues were investigated on the texture, chromaticity and sensory evaluation of cookies. The results indicated that the average value of swelling capacity of sweet potato residue through 100 mesh, water holding capacity and oil holding capacity was 12.94 mL/g, 5.56 g/g and 1.42 g/g. when the sweet potato residues content in the cookies ranged from 0% to 25%, The hardeness, crispnes of the cookies reduced significantly, the adhesiveness and chewiness increaed and then decreased, the brown of cookies was deeped, the score of the product was reduced with the increase of dietary fiber. Compared with the cookies without sweet potato residues, the hardness, crispness, chewiness and adhesiveness of the cookies containing 20% sweet potato residues decreased by 76.3%, 73.5%, 76.7% and 88.4%, respectively, and the product with score 75.3 was considered to exhibit good sensory properties.