HUBEI AGRICULTURAL SCIENCES ›› 2024, Vol. 63 ›› Issue (12): 151-157.doi: 10.14088/j.cnki.issn0439-8114.2024.12.028

• Storage & Processing • Previous Articles     Next Articles

Development and texture property analysis of walnut inulin biscuits

HAN Xiao-jiang1,2, WANG Ming-yue1, GUO Yao-dong1,2, WANG Tao1   

  1. 1. College of Health Management, Shangluo University, Shangluo 726000,Shaanxi, China;
    2. Shaanxi “Four Subjects and One Union”Qinling Health Food Ingredients and Walnut Industry Technology School-Enterprise Research Center, Shangluo 726000, Shaanxi, China
  • Received:2023-09-11 Online:2024-12-25 Published:2025-01-08

Abstract: Using low gluten flour, walnut powder, inulin, butter and xylitol as the main raw materials,the formula of walnut inulin biscuits was developed by single factor test, response surface test and variance analysis with sensory evaluation and texture property as indicators. The results showed that the best formula of walnut inulin biscuits was walnut powder of 40.6%, butter of 20.5%, inulin of 8%, xylitol of 20.4%, and orange juice of 8%. Under this formula, the developed biscuits had a complete form and uniform color, and the best sensory score was 81.23 points, with a hardness of 8.943 N, a brittleness of 8.436 N, and a chewability of 9.516 N. The walnut inulin biscuits were moderately sweet, crisp and delicious, with walnut flavor, not greasy, providing theoretical reference for further processing and utilization of walnut and inulin.

Key words: walnut, inulin, biscuits, response surface optimization, texture property

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