Optimization of Purple Yam Quinoa Crisp Biscuit and Its Digestion Characteristics <i>in Vitro</i>

WANG Yanping; SHEN Fei; LI Junhua; QIAN Zhiwei; JIA Yanli; TANG Gaoqi

doi:10.13386/j.issn1002-0306.2020090200

Volume 43 Issue 10

May 2022

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Science and Technology of Food Industry > 2022 > 43(10): 174-179. > DOI: 10.13386/j.issn1002-0306.2020090200

WANG Yanping, SHEN Fei, LI Junhua, et al. Optimization of Purple Yam Quinoa Crisp Biscuit and Its Digestion Characteristics in Vitro[J]. Science and Technology of Food Industry, 2022, 43(10): 174−179. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090200.

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Optimization of Purple Yam Quinoa Crisp Biscuit and Its Digestion Characteristics in Vitro

Department of Food Engineering, Henan Vocational College of Agriculture, Zhengzhou 451450, China

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Received Date: September 20, 2020
Accepted Date: March 06, 2022
Available Online: March 20, 2022

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Abstract

Abstract

Using purple yam powder, quinoa powder and low-gluten powder as raw materials, the maximum shear force and sensory scores were used as indicators to investigate the effects of purple yam powder, quinoa powder, xylitol, oil, and milk powder on purple yam quinoa sugar-free biscuits. For the influence of quality, orthogonal experiment was carried out on the basis of single factor experiment to optimize the biscuit craft formula, and research was conducted on microorganisms, physicochemical, nutritional indicators and in vitro digestion characteristics. The results showed that the best formula for purple yam quinoa sugar-free biscuits: Based on 100% mixed powder (low-gluten, purple yam powder and quinoa powder), pastry powder 80%, purple yam powder 13%, quinoa powder 7%, xylitol 30%, fat 30%, milk powder 5%, egg 4%, baking soda 0.8%, monoglyceride 0.8%, salt 0.15%, citric acid 0.3%. The biscuits made under this process had a sensory score of 93.6 and a maximum shear force of 4.13 N. At the same time, the physical, chemical and health indicators meet the corresponding national standards for biscuits. Biscuit hydrolysis index and estimated glycemic index (EGI) were 55.12 and 69.97, respectively, which indicated the biscuits were medium glycemic index foods.
- purple yam,
- quinoa,
- biscuits,
- shear force,
- sensory evaluation,
- nutritional characteristics

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References (27)

References

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