摘要
研究发芽糙米粉、植物油和糖粉对发芽糙米低糖低脂桃酥感官品质的影响及配方优化。通过单因素试验和响应面分析试验,最终确定发芽糙米低糖低脂桃酥配方为:发芽糙米粉56%、植物油37%、糖粉37%、全蛋液18%、碳酸氢铵1.2%、碳酸氢钠0.8%。其中,植物油和糖粉添加量比参考配方分别降低17.8%和7.5%。发芽糙米粉和糖粉的交互作用极显著(p<0.01),植物油和糖粉的交互作用显著(p<0.05),发芽糙米粉和植物油的交互作用不显著(p>0.05)。植物油对桃酥感官品质影响最大(p<0.01),其次是糖粉(p>0.05),发芽糙米粉影响最小(p>0.05)。
To develop a shortcake formulation by reducing sugar and fat content,the effects of the addition of vegetable oil,sugar powder and partially replacing wheat flour with germinated brown rice flour on the sensory quality of shortcake were studied.Single factor experiment and response surface optimization experiment design were used.The best formulation of sugar and fat reduced shortcake from germinated brown rice consisted of 56%germinated brown rice flour,37%vegetable oil,37%sugar powder,18%egg juice,1.2%ammonium bicarbonate and 0.8%sodium bicarbonate.Vegetable oil and sugar powder were reduced by 17.8%and 7.5%,respectively from the commercial formulation.The interaction was significant between germinating brown rice powder and sugar powder(p<0.01),vegetable oil and sugar powder(p<0.05),but germinating brown rice powder and vegetable oil was not significant(p>0.05).Vegetable oil had significant effect on the sensory quality of shortcake(p<0.01),followed by sugar powder(p>0.05),then germinated brown rice powder(p>0.05).
作者
郑艺梅
李孟茹
ZHENG Yimei;LI Mengru(College of Biological Science and Technology,Minnan Normal University,Zhangzhou 363000;Research Institute of Zhangzhou and Taiwan Leisure Food and Tea Beverage,Zhangzhou 363000)
出处
《食品工业》
CAS
北大核心
2020年第6期40-44,共5页
The Food Industry
基金
福建省自然科学基金项目(2018J01463)
福建省科技特派员专项(闽财指[2019]476号)。
关键词
发芽糙米
低糖低脂桃酥
配方
响应面
感官评价
germinated brown rice
sugar and fat reduced shortcake
formula
response surface methodology
sensory evaluation
