Development of Water Chestnut Hard Biscuits  

作　　者：Tingting CHEN Wei YANG Sui YU Jisong ZHOU Peng WU Ting HU 

机构地区：[1]Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization Huanggang Normal University/Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains,Huanggang 438000,China

出　　处：《Agricultural Biotechnology》2018年第6期173-175,231,共4页农业生物技术（英文版）

基　　金：Supported by High-level Scientific Research Project of Huanggang Normal University(201816703)

摘　　要：[Objectives] This study was conducted to develop a type of hard biscuit using water chestnut flour and thus to expand the application of water chestnut.[Methods]Hard biscuits were made from water chestnut flour and wheat flour.Then,their sensory quality indices were evaluated,and the optimal formulation of the biscuits was determined through single factor test and orthogonal array testing.[Results] The proportion of water chestnut flour was the most important factor that influences the sensory quality of hard biscuits,followed by the proportions of sugar,milk powder and baking powder.The optimal formula of the hard biscuit was adding 9.0 g water chestnut powder,8.0 g sugar,0.5 g baking powder,and 3.6 g milk powder to every 100.0 g wheat flour.The sensory quality score of the water chestnut hard biscuits made according to this formula was 86.0.And these biscuits were complete in shape,uniform in color,crisp and rich in nutrients.[Conclusions]The study enriches the types and improves the nutritional value of hard biscuits,which provides a new idea for the application of water chestnut.[Objectives] This study was conducted to develop a type of hard biscuit using water chestnut flour and thus to expand the application of water chestnut.[Methods]Hard biscuits were made from water chestnut flour and wheat flour.Then,their sensory quality indices were evaluated,and the optimal formulation of the biscuits was determined through single factor test and orthogonal array testing.[Results] The proportion of water chestnut flour was the most important factor that influences the sensory quality of hard biscuits,followed by the proportions of sugar,milk powder and baking powder.The optimal formula of the hard biscuit was adding 9.0 g water chestnut powder,8.0 g sugar,0.5 g baking powder,and 3.6 g milk powder to every 100.0 g wheat flour.The sensory quality score of the water chestnut hard biscuits made according to this formula was 86.0.And these biscuits were complete in shape,uniform in color,crisp and rich in nutrients.[Conclusions]The study enriches the types and improves the nutritional value of hard biscuits,which provides a new idea for the application of water chestnut.

关 键 词：Water CHESTNUT HARD BISCUIT Processing ORTHOGONAL ARRAY testing 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]