Optimization of Formulation of the <i>Roxburgh rose</i> Cookies by Response Surface Analysis

XU Su; SHI Dajuan; LIU Yuze; LI Kai; FEI Qiang; WANG Xinying

doi:10.13386/j.issn1002-0306.2022090090

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 200-208. > DOI: 10.13386/j.issn1002-0306.2022090090

XU Su, SHI Dajuan, LIU Yuze, et al. Optimization of Formulation of the Roxburgh rose Cookies by Response Surface Analysis[J]. Science and Technology of Food Industry, 2023, 44(14): 200−208. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090090.

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Optimization of Formulation of the Roxburgh rose Cookies by Response Surface Analysis

1.
School of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550005, China
2.
Guizhou Chuhao Agricultural Science and Technology Development Co., Ltd., Liupanshui 553000, China

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Received Date: September 12, 2022
Available Online: May 17, 2023

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Abstract

Abstract

Low-gluten flour, Roxburgh rose juice, butter, sucrose and egg were taken as the raw materials, the color, flavor and texture were taken as the indicators of sensory test, the optimal of formulation of Roxburgh rose cookies were investigated by the single factor experiments and response surface analysis. Results showed that, the optimal formulation of Roxburgh rose cookies was as followings: The amounts of low-gluten flour, Roxburgh rose juice, butter, sucrose and egg were 100%, 29.86%, 56.74%, 40.68% and 14.72%, respectively. The Roxburgh rose cookies, which was produced by the above optimal formulation, had the uniform color, special sour flavor of Roxburgh rose, moderate sweet. The Roxburgh rose cookies achieved 89.31 scores in the sensory test. The drying loss, protein content, total lipid content, peroxide value, acid value of Roxburgh rose cookies were 3.09%, 11.7 g/100 g, 26.2 g/100 g, 0.14 g/100 g, 1.4 mg/g, respectively. All the above indexes met the requirements of National Standard of China General Rules for Biscuit Quality (GB/T 20980-2021). Compared with the three famous commercial cookies, the hardness and acidity of Roxburgh rose cookies were significantly higher (P<0.05). The Roxburgh rose enterprise could do the market promotion, based on the requirements of their target consumer group.
- Roxburgh rose,
- cookies,
- recipe optimization,
- response surface analysis,
- sensory test

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References (31)

References

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