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- Title
响应面法优化红薯叶低糖饼干配方.
- Authors
任美燕; 张晓雯; 杨 倩; 张琛倬; 李璐洋
- Abstract
Taking sweet potato leaf powder and low-gluten flour as main raw materials, taking sensory evaluation of products as indicators, the optimal addition amount of butter, xylitol, sweet potato leaf powder, vegetable oil and white sugar was determined by single factor experiment. On this basis, the formula was optimized by response surface experiment, and the product quality was analyzed. The results showed that the best formula of low-sugar sweet potato leaf biscuit was based on 100 g of low-gluten flour, edible oil 15%, white sugar 3%, xylitol 20%, butter 20% and sweet potato leaf powder 2%, and the total sensory evaluation score was 91.7. The prepared low-sugar sweet potato biscuit has uniform color, matcha yellow appearance, moderate sweetness and unique taste of sweet potato leaves.
- Publication
Food Science & Technology & Economy, 2022, Vol 47, Issue 1, p103
- ISSN
1007-1458
- Publication type
Article
- DOI
10.16465/j.gste.cn431252ts.20220125