Processing Technology Optimization and Quality Analysis of Chimonobambusa quadrangularis Shoot Powder Crisp Biscuits

To develop a biscuit product with high dietary fiber content and improve the comprehensive utilization rate of bamboo shoots, Chimonobambusa quadrangularis shoot powder (CQSP) was added to biscuits. Inspected by the effect of CQSP addition, butter addition, sugar addition, baking temperature and bak...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 44; no. 15; pp. 238 - 247
Main Authors Yanyan LI, Xueqin LIAO, Shihan CHENG, Fusheng ZHANG, Bin LI, Liangru WU, Jiong ZHENG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2023
Subjects
biscuits
chimonobambusa quadrangularis shoot powder
color
sensory qualities
texture properties
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Summary:To develop a biscuit product with high dietary fiber content and improve the comprehensive utilization rate of bamboo shoots, Chimonobambusa quadrangularis shoot powder (CQSP) was added to biscuits. Inspected by the effect of CQSP addition, butter addition, sugar addition, baking temperature and baking time on the quality of biscuits, using chroma value, texture properties and sensory evaluation as the index, studied by single factor experiment to optimize the Chimonobambusa quadrangularis shoot biscuits craft formula. The results showed that with the increase of CQSP addition, the a* and b * of biscuits increased. The L* did not change significantly when the content of CQSP was added from 0% to 3%, the brightness of biscuits decreased significantly (P>0.05) when the content of CQSP was added from 4% to 5%, and the hardness, crispness and chewiness of biscuits increased gradually. The hardness, crispness and chewiness of the biscuits decreased with the increase of butter content. The biscuit quality was bette
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2022100299