辣木叶粉在曲奇饼干中的应用

Application of Moringa oleifera leaf powder in cookies

在普通曲奇饼干配方的基础上,加入不同比例的辣木叶粉制成辣木叶粉曲奇饼干。通过测定曲奇饼干的质构和部分常、微量元素的含量,探讨其添加量对曲奇饼干的影响。结果表明:饼干的硬度、胶黏性和咀嚼性等随着辣木叶粉加入量的增高均明显增大。加入辣木叶粉后,曲奇饼干中钠、钙、铜、铁、镁、锌、钾等常、微量元素的含量均明显增加且辣木叶粉加入量越多,其(常、微量元素含量)值越大。综合考虑辣木叶粉对曲奇饼干的功效和品质的影响,确定辣木叶粉在曲奇饼干中的最佳添加量为6.5%,曲奇饼干的胶黏性、咀嚼性和硬度均较好。

On the basis of ordinary cookies formula, different proportions of Monnga oleifem leaf powder were added to make cookies. Through the detem^ation of the texture, part of the macro-element and micro- element of cookies, the influences of the adding amount of cookies were discussed. Results showed that the hardness, glueyness and chewing of the cookies increased significansly as the amount of Moringa oleifera leaf powder which adding to the cookies increased. After adding Moringa oleifera leaf powder, the content of sodium, calcium, copper, iron, magnesium, zinc, and potassium were significantly increased. And the more added, the more content of the macro-element and micro-element. Considering the influence of Moringa oleifera leaf powder addition on the effect and quality of cookie, the optimal amount ofMoringa oleifera leaf powder in cookies was 6.5%, the hardness, glueyness and chewing of the cookies were good.