米糠膳食纤维饼干的研制

Development of the biscuit rich in rice bran dietary fiber

本文采用正交试验设计,以感官评价为指标,选用米糠、植物油、蜂蜜的添加量为影响因素,对米糠膳食纤维饼干质量的影响进行了研究,研制开发出了一种米糠膳食纤维饼干。结果表明:米糠的添加量对各感官指标的影响最大,其次是植物油和蜂蜜。3种成分在米糠膳食纤维饼干中的最佳组合是:米糠5%,植物油20%,蜂蜜5%。

Using the sensory evaluation as the i ndex and the quantity of rice bran,vegetable oil and honey as influencing factors in the method of orthogonal experiment,their effect on the quality of the biscuit rich in rice bran dietary fiber was studie d.The result showed that the quantity of rice bran has most significant effect on various sensory evaluatio n index,and the optimum proportion o f three ingredients in the biscuit were:rice bran 5%,vegetable oil 15%and honey 5%.