Optimization of Production Formula and Shelf Life Forecast of Maca Cookie

REN Ya-min; LUO Shuang-qun; FANG Ai-li; ZHANG Cai-fang

doi:10.13386/j.issn1002-0306.2019.19.027

REN Ya-min, LUO Shuang-qun, FANG Ai-li, ZHANG Cai-fang. Optimization of Production Formula and Shelf Life Forecast of Maca Cookie[J]. Science and Technology of Food Industry, 2019, 40(19): 164-169,174. DOI: 10.13386/j.issn1002-0306.2019.19.027

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Optimization of Production Formula and Shelf Life Forecast of Maca Cookie

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In this study,the optimum formulation of Maca cookies was determined by the fuzzy comprehensive evaluation method and response surface experiment with the addition of Maca superfine powder,sugar,water and cream as factors. The results showed that:According to flour as 100%,the optimal process of Maca cookies was Maca superfine powder 4.48%,sugar 23.84%,water 14.28%,cream 29.60% and the score was(87.25±1.31)points. The Arrhenius formula was used to predict the shelf life of Maca cookies at ambient temperature of 146 d.

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Science and Technology of Food Industry

Optimization of Production Formula and Shelf Life Forecast of Maca Cookie

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