响应面法优化富硒富γ-氨基丁酸发芽糙米饼干配方

Formula optimization of germinated brown rice biscuit enriched selenium andγ-aminobutyric acid by response surface methodology

以富硒富γ-氨基丁酸发芽糙米为原料研制饼干。通过单因素试验探讨了富硒富γ-氨基丁酸发芽糙米、白砂糖、黄油添加量对饼干感官品质的影响,采用Design-Expert中的响应面法对配方进行优化。结果表明,以小麦粉和发芽糙米粉组成的混合粉质量为100%计,富硒富γ-氨基丁酸发芽糙米添加量为57%、白砂糖为26%、黄油为40%时,饼干的感官品质最好,其理化指标符合GB/T 20980—2007要求;饼干中的硒含量为0.38mg/(100g),γ-氨基丁酸含量为23.40mg/(100g)。三因素对饼干感官品质影响的大小顺序为:发芽糙米、白砂糖、黄油。

The germinated brown rice （GBR） enriched selenium andγ‐aminobutyric acid （GABA）was selected to develop the biscuit .The effects of factors such as amount of GBR enriched selenium and GABA ,sugar and butter on the sensory score of the biscuit had been studied by the single factor experiments .The formula was optimized by the response surface methodology （RSM） of Design‐expert .The results showed that ：with the mixed powder quality of wheat flour and rice flour as 100% ,the a‐mount of GBR enriched selenium and GABA 57% ,sugar 26% and butter 40% ,the biscuit had the highest sensory score .The physicochemical index conformed to the standard of GB/T 20980—2007 . The content of selenium and GABA were 0 .38 mg/（100 g） and 23 .40 mg/（100 g） ,respectively .The influence order to the sensory score according to size was GBR , sugar ,and butter .