Development and Quality Analysis of Okara Fried Dough Twist Based on Fuzzy Mathematics Sensory and Response Surface Methodology

LIU Zhao; GU Jiali; QIAN Cheng; SHI Linyi; CAO Zhongwen

doi:10.13386/j.issn1002-0306.2021090071

Volume 43 Issue 9

Apr. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(9): 203-211. > DOI: 10.13386/j.issn1002-0306.2021090071

LIU Zhao, GU Jiali, QIAN Cheng, et al. Development and Quality Analysis of Okara Fried Dough Twist Based on Fuzzy Mathematics Sensory and Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(9): 203−211. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090071.

Citation:

PDF (3160 KB)

Development and Quality Analysis of Okara Fried Dough Twist Based on Fuzzy Mathematics Sensory and Response Surface Methodology

College of Tourism and Cooking, Yangzhou University, Yangzhou 225127, China

More Information

Received Date: September 05, 2021
Available Online: March 02, 2022

Graphical Abstract

Abstract

Abstract

In this paper, soybean dregs powder and all-purpose flour were used as the main raw materials, supplemented with baking powder, vegetable oil, sucrose, and whole egg liquid to develop the okara fried dough twist. On the basis of single-factor experiments, the fuzzy mathematical sensory evaluation method and response surface optimization method were used to optimize the addition of sucrose, vegetable oil, and soybean dregs powder that affect the sensory quality of okara fried dough twist. And related determinations were made on the nutritional components, physical and chemical indicators and microbiological indicators of the final product. The best recipe for okara fried dough twist were: bean dregs powder at 14% (the proportion of bean dregs in the compound powder), sucrose at 24%, vegetable oil at 8%, baking powder at 1.2%, whole egg liquid addition amount was 44% (based on the total mass of 100 g composite powder composed of all-purpose flour and bean dregs powder). The okara fried dough twist made with this formula had a protein content of (12.4%±0.8%), a fat content of (25.5%±2.2%), a dietary fiber content of (4.31%±0.38%), and sensory score of (89.73±0.35). The texture measurement data were: hardness (40.98±5.7) N, breaking force (32.38±8.13) N, chewiness (0.47±0.12). The results show that the okara fried dough twist made with the optimal formula not only has good color, flavor, and quality, but also has rich protein and dietary fiber content.
- okara,
- fried dough twist,
- fuzzy mathematical sensory evaluation method,
- response surface method,
- quality analysis

FullText(HTML)

References (41)

References

[1]	朱秋广, 高晨光, 初敬华. 大豆的栽培历史及利用价值的研究[J]. 白城师范高等专科学校学报,1999(4):53−55. [ZHU G Q, GAO C G, CHU J H. Research on the cultivation history and utilization value of soybean[J]. Journal of Baicheng Teachers College,1999(4):53−55.
[2]	徐玉环, 吴月芳. 2019大豆食品重点加工企业调研报告[J]. 大豆科技,2019(6):37−40. [XU Y H, WU Y F. 2019 Research report on key soybean food processing enterprises[J]. Soybean Technology,2019(6):37−40.
[3]	姜慧燕, 邹礼根, 翁丽萍, 等. 豆渣营养成分分析及蛋白质营养价值评价[J]. 食品工业,2020(6):325−328. [JIANG H Y, ZHOU L G, WENG L P. Analysis of nutrient components of bean dregs and evaluation of protein nutritional value[J]. Food Industry,2020(6):325−328.
[4]	LEVI F, PASCHE C, LUCCHINI F, et al. Dietary fiber and the risk of colorectal cancer[J]. European Journal of Cancer,2001,37(16):2091−2096. doi: 10.1016/S0959-8049(01)00254-4
[5]	FUKUDA M, SUGIHARA Y, ITOU M, et al. Effects of feeding with okara on plasma and liver lipid levels in rats[J]. Nippon Shokuhin Kagaku Kogaku Kaishi,2007,53(4):195−199. doi: 10.3136/nskkk.53.195
[6]	PÉREZ L E, CELA D, COSTABILE A, et al. In vitro fermentability and prebiotic potential of soyabean okara by human faecal microbiota[J]. British Journal of Nutrition,2016,116(6):1116−1124. doi: 10.1017/S0007114516002816
[7]	ELLEUCH M, BEDIGIAN D, ROISEUX O, et al. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review[J]. Food Chemistry,2010,124(2):411−421.
[8]	喻远东, 张喻. 豆渣的价值及加工利用分析探讨[J]. 粮食科技与经济,2018,43(6):114−11. [YU Y D, ZHANG Y. Analysis and discussion on the value and processing and utilization of bean dregs[J]. Food Science and Technology and Economy,2018,43(6):114−11.
[9]	张国治. 油炸食品生产技术[M]. 北京: 化学工业出版社, 2005 ZHANG G Z. Fried food production technology[M]. Beijing: Chemical Industry Press, 2005.
[10]	LEE D P S, GANA X, KIM J E. Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties[J]. LWT,2020,134:109902. doi: 10.1016/j.lwt.2020.109902
[11]	VOSS G B, MONTERIO M J P, JAUREGI P, et al. Functional characterisation and sensory evaluation of a novel symbiotic okara beverage[J]. Food Chemistry,2021,340:127793. doi: 10.1016/j.foodchem.2020.127793
[12]	张雅娜, 张春华, 周媛媛, 等. 紫薯皮豆渣膳食纤维蛋糕配方的研究[J]. 食品研究与开发,2020,41(22):139−145. [ZHANG Y N, ZHANG C H, ZHOU Y Y, et al. Study on the recipe of dietary fiber cake with purple sweet potato skin and bean dregs[J]. Food Research and Development,2020,41(22):139−145.
[13]	田俊, 项健. 豆渣桃酥的工艺配方研究[J]. 现代食品,2020(21):82−84. [TIAN J, XIANG J. Study on the recipe of soybean dregs and peach crisp[J]. Modern Food,2020(21):82−84.
[14]	崔少宁, 付双超, 逄小凯. 紫薯豆渣丸子的研制[J]. 粮食与油脂,2020,33(9):53−56. [CUI X N, FU S C, FENG X K. Development of purple sweet potato okara balls[J]. Cereals & Fats,2020,33(9):53−56.
[15]	吕新河. 模糊评定法结合混料设计优化全蛋糊配方[J]. 美食研究,2018,35(1):24−27. [LYU X H. Fuzzy evaluation method combined with mixture design to optimize the formula of whole egg paste[J]. Food Research,2018,35(1):24−27. doi: 10.3969/j.issn.1009-4717.2018.01.005
[16]	张芝. 小麻花制作工艺及优化设计[J]. 现代食品,2019,4(10):74−77. [ZHANG Z. Small twist production technology and optimized design[J]. Modern Food,2019,4(10):74−77.
[17]	李小月, 郑建仙. 基于美拉德反应优化传统麻花工艺的研究[J]. 食品工业,2017,38(3):113−118. [LI X Y, ZHENG J X. Research on optimization of traditional twist technology based on Maillard reaction[J]. Food Industry,2017,38(3):113−118.
[18]	杨雪欣, 陈可靖. 基于模糊数学评价法优化蛋清糊配方设计[J]. 食品工业科技,2021,42(16):147−153. [YANG X X, CHEN K J. Optimizing egg white paste formula design based on fuzzy mathematics evaluation method[J]. Food Industry Science and Technology,2021,42(16):147−153.
[19]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品中蛋白质的测定: GB 5009.5—2016[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. Determination of protein in food: GB 5009.5—2016[S]. Beijing: China Standard Press, 2016.
[20]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品中脂肪的测定: GB 5009.6—2016[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. Determination of fat in food: GB 5009.6—2016[S]. Beijing: China Standard Press, 2016.
[21]	中华人民共和国国家卫生和计划生育委员会. 食品中膳食纤维的测定: GB 5009.88—2014[S]. 北京: 中国标准出版社, 2015 National Health and Family Planning Commission of the People's Republic of China. Determination of dietary fiber in food: GB 5009.88—2014[S]. Beijing: China Standard Press, 2015.
[22]	中华人民共和国国家卫生和计划生育委员会. 食品中水分的测定: GB 5009.5—2016[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People's Republic of China. Determination of moisture in food: GB 5009.5-2016[S]. Beijing: China Standard Press, 2016.
[23]	中华人民共和国国家卫生和计划生育委员会. 食品中灰分的测定: GB 5009.4—2016[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People's Republic of China. Determination of ash in Food: GB 5009.4—2016[S]. Beijing: China Standard Press, 2016.
[24]	朱文政, 徐艳, 刘薇, 等. 烹制时间对狮子头营养品质和挥发性风味物质的影响[J]. 食品与发酵工业,2021,47(4):208−214. [ZHU W Z, XU Y, LIU W, et al. The effect of cooking time on the nutritional quality and volatile flavor compounds of lion head[J]. Food and Fermentation Industries,2021,47(4):208−214.
[25]	YANG H J, LI L, YIN Y P, et al. Effect of ground ginger on dough and biscuit characteristics and acrylamide content[J]. Food Science and Biotechnology,2019,28(5):1359−1366. doi: 10.1007/s10068-019-00592-x
[26]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品中食品微生物学检验菌落总数测定的测定: GB 4789.2—2016[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. Microbiological examination of food in food, determination of the total number of colonies: GB 4789.2—2016 [S]. Beijing: China Standard Press, 2016.
[27]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品中食品微生物学检验大肠菌群计数: GB 4789.3—2016[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People’s Republic of China, State Food and Drug Administration. Microbiological examination of food in food, coliform count: GB 4789.3—2016 [S]. Beijing: China Standard Press, 2016.
[28]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品中食品微生物学检验沙门氏菌检验: GB 4789.4—2016[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. Microbiological examination of food in food, Salmonella examination: GB 4789.4—2016 [S]. Beijing: China Standard Press, 2016.
[29]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品中食品微生物学检验金黄色葡萄球菌检验: GB 4789.10-2016[S]. 北京: 中国标准出版社, 2016 National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. Microbiological examination of food in food, Staphylococcus aureus examination: GB 4789.10-2016 [S]. Beijing: China Standard Press, 2016.
[30]	吴丽萍, 金雅娴, 金晶. 荞麦饼干品质改良工艺优化及品质分析[J]. 食品工业,2017,38(11):79−83. [WU L P, JIN Y X, JIN J. Quality improvement process optimization and quality analysis of buckwheat biscuits[J]. Food Industry,2017,38(11):79−83.
[31]	王妍, 张丽, 牛珺, 等. 响应面试验优化牛肝荞麦复合营养酥性饼干的制备工艺[J]. 食品与发酵科技,2017,53(2):74−81. [WANG Y, ZHANG L, NIU J, et al. Response surface experiment to optimize the preparation process of beef liver and buckwheat compound nutrient crisp biscuits[J]. Food and Fermentation Science & Technology,2017,53(2):74−81.
[32]	GHOTRA B S, DYAL S D, NARINE S S. Lipid shortenings: A review[J]. Food Research International,2002,35(10):1015−1048. doi: 10.1016/S0963-9969(02)00163-1
[33]	SUDHA M L, VETRIMANI R, et al. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality[J]. Food Chemistry,2007,100(4):1365−1370. doi: 10.1016/j.foodchem.2005.12.013
[34]	FUSTIER P, CASTAIGNE F, TURGEON S L, et al. Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours[J]. Journal of Cereal Science,2007,46(2):119−131. doi: 10.1016/j.jcs.2006.10.011
[35]	惠小洋, 龙海霞, 郭列娥, 等. 响应面试验优化牛皮膨化食品的制备工艺[J]. 食品与发酵科技,2018,204(2):34−39, 95. [HUI X Y, LONG H X, GUO L E, et al. Response surface test to optimize the preparation process of puffed cowhide food[J]. Food and Fermentation Science & Technology,2018,204(2):34−39, 95.
[36]	食品安全地方标准麻花DBS50/012-2014[S]. 重庆: 重庆市卫生和计划生育委员会, 2014 Local food safety standard, twist DBS50/012-2014[S]. Chongqing: Chongqing Municipal Health and Family Planning Commission, 2014.
[37]	陈晓柯, 常虹, 郭卫芸, 等. 豆渣的综合利用现状及其研究进展[J]. 河南农业科学,2015,44(12):1−5. [CHEN X K, CHANG H, GUO W Y, et al. Current status and research progress of comprehensive utilization of bean dregs[J]. Henan Agricultural Science,2015,44(12):1−5.
[38]	佚名. 面粉的种类[J]. 粮食加工,2019,44(4):64. [ANONYMOUS. Types of flour[J]. Grain Processing,2019,44(4):64.
[39]	GALLAGHER E, KENNY S, ARENDT E K. Impact of dairy protein powders on biscuit quality[J]. European Food Research and Technology,2005,221(3-4):237−243. doi: 10.1007/s00217-005-1140-5
[40]	O'BRIEN CM, CHAPMAN D, NEVLLE D P, et al. Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in short dough biscuits[J]. Food Research International,2003,36(3):215−221. doi: 10.1016/S0963-9969(02)00139-4
[41]	中华人民共和国国家卫生和计划生育委员会. 食品中致病微生物限量: GB 29921—2013[S]. 北京: 中国标准出版社, 2013 National Health and Family Planning Commission of the People's Republic of China. Limits of pathogenic microorganisms in food: GB 29921—2013[S]. Beijing: China Standard Press, 2013.