改性菠萝皮渣膳食纤维添加对饼干品质的影响

为研究改性菠萝皮渣膳食纤维对饼干品质的影响,以改性菠萝皮渣膳食纤维为原料,添加到饼干中,测定饼干面团流变特性、饼干的理化性质以及感官特性。结果表明:随着改性菠萝皮渣膳食纤维添加量的增加,面团的弹性和黏性逐渐增加,呈现出弹性流体特性;饼干硬度、脆性和咀嚼性增加,弹性和回复性减小;饼干的明度和亮度降低,黄色调下降,红色调上升,颜色相对偏暗。当改性菠萝皮渣膳食纤维添加量为7%时,饼干品质最佳,饼干硬度为3158.73±46.30 g,脆性为2648.08±49.62 g,弹性为0.33±0.04,咀嚼性为3834.66±72.57 g,回复性为0.18±0.02,口感较适宜,感官评分为78.8±3.4分,接受度最好。

Effect of Biscuit Quality by Added Dietary Fiber of Modified Pineapple Pomace

In order to study the effect of biscuit quality by added dietary fiber of modified pineapple pomace,the dietary fiber of modified pineapple pomace was added to biscuits.The rheological properties,physical and chemical properties and sensory properties of biscuits were measured.The results showed that with the increase of dietary fiber content,the elasticity and viscosity of dough increased gradually,and it presented the characteristics of elastic fluid.The hardness,brittleness and chewability of biscuits increased,and the elasticity and recovery decreased.The brightness and brightness of biscuits decreased,the yellow tone decreased,the red tone increased,and the colour was relatively dark.The quality of biscuits was the best when the content of dietary fiber was 7%.The hardness of biscuits was 3158.73±46.30 g,the brittleness was 2648.08±49.62 g,the elasticity was 0.33±0.04,the chewability was 3834.66±72.57 g,the recovery was 0.18±0.02,the taste was suitable,the sensory score was 78.8±3.4,and the acceptability was the best.