响应面法优化蕉芋酥性饼干配方

Optimization of Formula of Canna edulis Ker Short Biscuits by Response Surface Methodology

研制一种芭蕉芋酥性饼干,蕉芋富含抗性淀粉,适合高血糖人群。以蕉芋(Canna edulis Ker)淀粉和低筋小麦粉为主料,添加白砂糖、黄油、鸡蛋液等研制蕉芋酥性饼干,以感官评分值为指标,通过单因素试验和Box-behnken中心组合试验方案,进行响应面分析并结合实际确定蕉芋酥性饼干最佳配方为蕉芋淀粉用量30 g(蕉芋淀粉与低筋小麦粉用量总和为80 g),白砂糖用量13 g,黄油用量25 g,鸡蛋液用量12 g。所得饼干酥脆、不黏牙、甜度适中、蕉芋风味浓郁。

To research a Canna edulis Ker short biscuits,Canna edulis Ker is rich in resistant starch,which is good for people who need to watch out their blood glucose level.In this study,Canna edulis Ker starch was used to replace some portion of cake flour to develop a novel Canna edulis Ker short biscuit,white granule sugar,butter and egg liquid were also added.Sensory scores were used as the index,single-factor experiment and response surface methodology were carried out to optimize the formula of Canna edulis Ker short biscuit.The results showed that the optimal formula of Canna edulis Ker short biscuit were as follows:Canna edulis Ker starch 30 g(total amount of Canna edulis Ker starch and cake flour were 80 g),white granule sugar 13 g,butter 25 g,and whole egg liquid 12 g.The resulted Canna edulis Ker short biscuit were crispy,non-sticky,moderately sweet,and have a strong Canna edulis Ker flavor.