菊粉燕麦全麦饼干的配方优化及品质评价

Formula Optimization and Quality Evaluation of Inulin-Oat Whole-Wheat Biscuits

摘要: 随着消费者对健康食品需求的日益增长，开发兼具营养与功能性的烘焙食品成为食品科学领域的研究热点。本研究以菊粉、燕麦粉和全麦粉为主要原料，通过优化配方研制一款高膳食纤维、低热量的功能性饼干。以饼干的感官评分为考察指标，采用单因素实验分析菊粉添加量、燕麦粉添加量、黄油添加量、鸡蛋液添加量对饼干感官评分的影响，采用响应面优化试验对菊粉燕麦全麦饼干的配方进行优化，各个因素对感官评分的影响效果主次排序为：黄油添加量 > 燕麦粉的添加量 > 菊粉的添加量 > 鸡蛋的添加量。结果表明：以全麦粉50 g为基准，其中菊粉添加量15%，燕麦粉添加量29%，黄油添加量20%，鸡蛋液添加量23%，该条件制得饼干感官评分可达86.23分，膳食纤维含量23.92 g/100g；酸价0.46 mg/g，过氧化值0.037 g/100g，微生物指标均符合国家食品安全标准，饼干韧性小、易于咀嚼。本研究可为菊粉在焙烤食品中的开发利用提供实验依据，该饼干兼具良好适口性与高膳食纤维营养特征，具备市场开发潜力。

Abstract: With the increasing consumer demand for healthy foods, developing baked goods that combine nutrition and functionality has become a research hotspot in the field of food science. Inulin, oat flour, and whole wheat flour were used as the main raw materials; this paper was designed to develop a kind of biscuit with high dietary fiber and low calorie content through formula optimization. Taking the sensory evaluation score of the biscuit as the assessment indicator, single-factor experiments were conducted to analyze the effects of inulin addition, oat flour addition, butter addition, and egg liquid addition on the sensory score of the biscuit. Response surface test was employed to refine the formula of the inulin oat whole wheat biscuit. The primary and secondary order of the influence of various factors on sensory scores is: butter addition amount > oat flour addition amount > inulin addition amount > egg addition amount. The results showed that, based on 50 g of whole wheat flour, the optimal formula was consisted of 15% inulin, 29% oat flour, 20% butter, and 23% egg liquid. Biscuits prepared under this formula achieved a sensory score of 86.23, with dietary fiber content of 23.92 g/100g. Its acid value was 0.46 mg/g and peroxide value was 0.037 g/100g. All microbial indicators complied with national food safety standards. The biscuits exhibited low toughness and good chewability. This study can provide experimental references for the application of inulin in baked foods. The prepared biscuits possess favorable palatability and high-dietary-fiber nutritional characteristics, and show potential for market development.