Processing Technology Optimization and Quality Analysis of <i>Chimonobambusa quadrangularis</i> Shoot Powder Crisp Biscuits

LI Yanyan; LIAO Xueqin; CHENG Shihan; ZHANG Fusheng; LI Bin; WU Liangru; ZHENG Jiong

doi:10.13386/j.issn1002-0306.2022100299

Volume 44 Issue 15

Jul. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(15): 238-247. > DOI: 10.13386/j.issn1002-0306.2022100299

LI Yanyan, LIAO Xueqin, CHENG Shihan, et al. Processing Technology Optimization and Quality Analysis of Chimonobambusa quadrangularis Shoot Powder Crisp Biscuits[J]. Science and Technology of Food Industry, 2023, 44(15): 238−247. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100299.

Citation:

PDF (2701 KB)

Processing Technology Optimization and Quality Analysis of Chimonobambusa quadrangularis Shoot Powder Crisp Biscuits

1.
College of Food Science, Southwest University, National Demonstration Center for Experimental Food Science and Engineering Education (Southwest University), Chongqing 400715, China
2.
Chongqing Academy of Forestry, Chongqing 400036, China;
3.
China National Bamboo Research Center, Hangzhou 310012, China

More Information

Received Date: November 01, 2022
Available Online: June 05, 2023

Graphical Abstract

Abstract

Abstract

To develop a biscuit product with high dietary fiber content and improve the comprehensive utilization rate of bamboo shoots, Chimonobambusa quadrangularis shoot powder (CQSP) was added to biscuits. Inspected by the effect of CQSP addition, butter addition, sugar addition, baking temperature and baking time on the quality of biscuits, using chroma value, texture properties and sensory evaluation as the index, studied by single factor experiment to optimize the Chimonobambusa quadrangularis shoot biscuits craft formula. The results showed that with the increase of CQSP addition, the a^* and b^* of biscuits increased. The L^* did not change significantly when the content of CQSP was added from 0% to 3%, the brightness of biscuits decreased significantly (P>0.05) when the content of CQSP was added from 4% to 5%, and the hardness, crispness and chewiness of biscuits increased gradually. The hardness, crispness and chewiness of the biscuits decreased with the increase of butter content. The biscuit quality was better, when the content of butter added was 24%. The hardness of the biscuit increased with the increase of sugar content. When the sugar content was 13%~15%, the biscuit hardness was the best. The L^* of biscuits gradually decreases with the increase of baking temperature. When the baking temperature was 160~180 ℃, the biscuits become dark obviously. With the increase of baking time, the a^* and b^* of biscuits increased, the L^* gradually decreased, and the hardness, crispness and chewiness of biscuits increased gradually. After single factor optimization, the best formula of CQSP crisp biscuit was CQSP 3%, butter 24%, sugar 13%, baking at 150 ℃ for 25 minutes. Under the technological conditions, the L^* of was 71.1, the a^* was 2.05, the b^* was 27.43, the hardness was 2466.16 g, the crispness was 2050.02 g, the chewiness was 541.29, the sensory score could reach 83.1. The results can provide a theoretical reference for high value utilization of by-products of bamboo shoot processing.
- Chimonobambusa quadrangularis shoot powder,
- biscuits,
- color,
- texture properties,
- sensory qualities

FullText(HTML)

References (25)

References

[1]	CHEN G, FANG C, RAN C X, et al. Comparison of different extraction methods for polysaccharides from bamboo shoots (Chimonobambusa quadrangularis) processing by-products[J]. International Journal of Biological Macromolecules,2019,130:903−914. doi: 10.1016/j.ijbiomac.2019.03.038
[2]	任春春, 贾玉龙, 娄义龙, 等. 贵州金佛山方竹笋营养及功能成分剖析[J]. 食品与发酵工业,2021,47(10):214−221. [REN C C, JIA Y L, LOU Y L, et al. Analysis of nutritional and functional components of bamboo shoots in Chimonobambusa utilis, Guizhou[J]. Food and Fermentation Industry,2021,47(10):214−221. REN C C, JIA Y L, LOU Y L, et al. Analysis of nutritional and functional components of bamboo shoots in Chimonobambusa utilis, Guizhou [J]. Food and Fermentation Industry, 2021, 47(10): 214-221.
[3]	SANTOSH S, BAL L M, POONAM S, et al. Bamboo shoot processing: food quality and safety aspect (A review)[J]. Trends in Food Science & Technology,2010,21(4):181−189.
[4]	LIN Z, CHEN J, ZHANG J Z, et al. Potential for value-added utilization of bamboo shoot processing waste-recommendations for a biorefinery approach[J]. Food and Bioprocess Technology,2018,11(5):901−912. doi: 10.1007/s11947-018-2088-3
[5]	MANUEL G, FELICIDAD R, CARLOS A B, et al. Effect of dietary fibre on dough rheology and bread quality[J]. European Food Research and Technology,2003,216(1):51−56. doi: 10.1007/s00217-002-0632-9
[6]	古明亮, 温科, 魏远隆, 等. 竹笋膳食纤维在酥性饼干中的应用[J]. 粮食加工,2019,44(4):38−41. [GU M L, WEN K, WEI Y L, et al. Application of dietary fiber from bamboo shoot in short biscuit[J]. Food Processing,2019,44(4):38−41. GU M L, WEN K, WEI Y L, et al. Application of dietary fiber from bamboo shoot in short biscuit[J]. Food Processing, 2019, 44(4): 38-41.
[7]	吴映雪. 笋渣膳食纤维提取及其饼干加工工艺参数优化[D]. 雅安: 四川农业大学, 2020. WU Y X. Extraction of dietary fiber from bamboo shoot residue and optimization of processing parameters of its biscuit[D]. Ya'an: Sichuan Agricultural University, 2020.
[8]	SAKAC M B, GYURA J F, MISAN A C, et al. Antioxidant activity of cookies supplemented with sugarbeet dietary fibre[J]. Zuckerindustrie,2011,136(3):151−157.
[9]	MARILISA A, SOFIA M, MONICA A. Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient[J]. LWT,2018,100:300−305.
[10]	史早, 张甫生, 杨金来, 等. 超微粉碎对方竹笋全粉理化特性及微观结构的影响[J]. 食品工业科技,2021,42(24):40−47. [SHI Z, ZHANG F S, YANG J L, et al. Effect of superfine grinding on physicochemical properties and microstructure of Chimonobambusa quadrangularis shoot powder[J]. Science and Technology of Food Industry,2021,42(24):40−47. SHI Z, ZHANG F S, YANG J L, et al. Effect of superfine grinding on physicochemical properties and microstructure of Chimonobambusa quadrangularis shoot powder[J]. Science and Technology of Food Industry, 201, 42(24): 40-47.
[11]	MA S, WANG X X, ZHENG X L, et al. Improvement of the quality of steamed bread by supplementation of wheat germ from milling process[J]. Journal of Cereal Science,2014,60(3):589−594. doi: 10.1016/j.jcs.2014.07.010
[12]	HUANG S, QUAIL K, MOSS R, et al. Objective methods for the quality assessment of northern-style Chinese steamed bread[J]. Journal of Cereal Science,1995,21(1):49−55. doi: 10.1016/S0733-5210(95)80007-7
[13]	HUANG W N, LI Z N, OKKYUNG K C. Effects of acrylamide inhibition by asparaginase and sugar substitution on cookie dough rheology and baking attributes[J]. Food Science,2011,32(5):157−166.
[14]	高小娜. 红枣不溶性膳食纤维的提取与铅离子吸附性能研究及在饼干中的应用[D]. 邯郸: 河北工程大学, 2021. GAO X N. Study on red dates extraction and adsorption of insoluble dietary fiber and application in biscuits[D]. Handan: Hebei University of Engineering, 2021.
[15]	赵金梅, 邢灵英, 苑广静, 等. 马铃薯全粉对酥性饼干品质风味及消化特性的影响[J]. 食品与发酵工业,2022,48(1):218−226. [ZHAO J M, XING L Y, YUAN G J, et al. Effects of adding potato granules on the quality and digestibility of crisp biscuits[J]. Food and Fermentation Industry,2022,48(1):218−226. ZHAO J M, XING L Y, YUAN G J, et al. Effects of adding potato granules on the quality and digestibility of crisp biscuits [J]. Food and Fermentation Industry, 202, 48(1): 218-226.
[16]	沈忱, 蒋予箭, 林家莲. 油脂对面团物理特性的影响[J]. 食品与机械,2007(3):45−47. [SHEN C, JIANG Y J, LIN J L. Effect of oil on physical properties of dough[J]. Food & Machinery,2007(3):45−47. SHEN C, JIANG Y J, LIN J L. Effect of oil on physical properties of dough [J]. Food & Machinery, 2007(3): 45-47.
[17]	陈凤莲, 贾冰心. 小麦麸皮膳食纤维饼干的单因素研究[J]. 食品科技,2011,36(12):147−149. [CHEN F L, JIA B X. Preparation of wheat fibre biscuit by single factor[J]. Science and Technology,2011,36(12):147−149. CHEN F L, JIA B X. Preparation of wheat fibre biscuit by single factor[J]. Science and Technology, 2011, 36(12): 147-149.
[18]	DEVI A, KHATKAR B S. Physicochemical, rheological, and functional properties of fats and oils in relation to cookie quality: A review[J]. Journal of Food Science and Technology,2016,53(10):3633−3641. doi: 10.1007/s13197-016-2355-0
[19]	刘传富, 董海洲, 侯汉学. 影响饼干质量的关键因素分析[J]. 食品工业科技,2002,23(8):87−89. [LIU C F, DONG H Z, HOU H X. Analysis of key factors affecting biscuit quality[J]. Science and Technology of Food Industry,2002,23(8):87−89. LIU C F, DONG H Z, HOU H X. Analysis of key factors affecting biscuit quality [J]. Science and Technology of Food Industry, 2002, 23(8): 87-89.
[20]	刘宗浩, 张嫣妮, 于重伟, 等. 挤压薏米粉饼干研制及品质分析[J]. 食品工业,2021,42(1):32−36. [LIU Z H, ZHANG Y N, YU C W, et al. Development and quality of mixed extruded coix biscuit[J]. Food Industry,2021,42(1):32−36. LIU Z H, ZHANG Y N, YU C W, et al. Development and quality of mixed extruded coix biscuit[J]. Food Industry, 2021, 42(1): 32-36.
[21]	QUINTAS M A C, FUNDO J F, SILVA C L M. Sucrose in the concentrated solution or the supercooled 'state': A review of caramelization reactions and physical behaviour[J]. Food Engineering Reviews,2010,2(3):204−215. doi: 10.1007/s12393-010-9022-4
[22]	金万浩, 马兴胜. 奶油、白糖、鸡蛋混合比对饼干物性的影响[J]. 哈尔滨商业大学学报:自然科学版,1990(3):19−24. [JIN W H, MA X S. Effect of mixture ratio of cream, sugar and egg on physical properties of biscuit[J]. Journal of Harbin University of Commerce: Natural Science Edition,1990(3):19−24. JIN W H, MA X S. Effect of mixture ratio of cream, sugar and egg on physical properties of biscuit [J]. Journal of Harbin University of Commerce: Natural Science Edition, 1990(3): 19-24.
[23]	MARIELA P, GUSTAVO J R, CECILIA E L. In vivo effects of Maillard reaction products derived from biscuits[J]. Food Chemistry,2016,196:201−210.
[24]	孙莹, 李欣, 刘艳香, 等. 全谷物发芽糙米韧性饼干制作工艺优化[J]. 食品工业科技,2022,43(5):182−190. [SUN Y, LI X, LIU Y X, et al. Optimization of processing technology of whole germinated brown rice tough biscuit[J]. Science and Technology of Food Industry,2022,43(5):182−190. doi: 10.13386/j.issn1002-0306.2021060029 SUN Y, LI X, LIU Y X, et al. Optimization of processing technology of whole germinated brown rice tough biscuit[J]. Science and Technology of Food Industry, 2022, 43(5): 182-190. doi: 10.13386/j.issn1002-0306.2021060029
[25]	吴慧. 螺旋藻曲奇饼干制作工艺的研究[J]. 食品安全导刊,2022(4):128−131. [WU H. Study on processing technology of Spirulina cookies[J]. Food Safety Guide,2022(4):128−131. WU H. Study on processing technology of Spirulina cookies [J]. Food Safety Guide, 2022(4): 128-131.

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (183) PDF downloads (32)

Science and Technology of Food Industry

Processing Technology Optimization and Quality Analysis of Chimonobambusa quadrangularis Shoot Powder Crisp Biscuits

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content