Application of Response Surface Methodology in the Development of Soybean Fiber Orange Cookies

This paper took the single factor experimental method into account to study the effect of the soybean fiber powder addition,orange peel sugar addition and oil sugar ratio(ratio of butter to sugar powder)on the sensory score and hardness of the soybean fiber orange cookies based on the flour,bean fiber powder and orange peel sugar as main raw materials. According to the Box-Behnken method,the experiment scheme of establishing the multivariate quadratic nonlinear regression equation by the response surface method and taking the sensory score as the index were used to optimize the recipe of soybean fiber orange cookies and determine the soybean fiber powder addition,orange peel sugar addition and oil sugar ratio. The results showed that the optimal addition of soybean fiber orange cookies was:26% soybean fiber powder addition (based on the total amount of flour and soybean fiber powder),16% orange peel sugar addition,and 2:1 oil sugar ratio. The cookies under these conditions had uniform color,suitable hardness and sweetness,and had the unique scent of orange peel and the unique taste of bean fiber food. The sensory score was(87.3±1.1),which was closed to the predicted value of 87.7,and the deviation was 0.4%,indicated that the product formula determined under the model had good guidance and application value for actual production.