核桃花粉饼干研制及品质分析

Preparation of walnut flower powder biscuit and its quality analysis

为研究核桃花粉在饼干中的较优配比,分析了核桃花粉的总膳食纤维和可溶性膳食纤维含量等。以饼干的质构、延展因子、感官评分为评价指标,探究了核桃花粉、山茶油、水和泡打粉添加量对饼干品质的影响,通过正交试验优化了核桃花粉饼干的配方。结果表明,核桃花粉富含膳食纤维含量高达18.6 g/100 g,可溶性膳食纤维含量高达2.48 g/100 g。核桃花粉饼干的较优配方为:核桃花粉添加量3.5%,山茶油添加量14%,水添加量24%,泡打粉添加量3%。此研究为进一步开发核桃花粉功能性饼干提供了借鉴。

In order to determine an ideal proportion of walnut flower powder in biscuit,we analyzed the contents of total dietary fiber and soluble dietary fiber in walnut flower powder.Based on such evaluation indicators as biscuit’s texture,spread ratio,and sensation,the study explored how the contents of walnut flower powder,camellia oil,water,and baking powder affect the biscuit quality.An orthogonal test was implemented to optimize the formula of walnut flower powder biscuit.The results suggest that in the walnut flower powder,the dietary fiber content was as high as 18.6 g/100 g whereas the soluble dietary fiber content was up to 2.48 g/100 g.An optimal formula for walnut flower powder biscuit is made up of 3.5%walnut flower powder,14%camellia oil,24%water,and 3%baking powder.This study provides insights into further development of functional walnut flower powder biscuits.