Development and Quality Analysis of Okara Fried Dough Twist Based on Fuzzy Mathematics Sensory and Response Surface Methodology

Abstract

In this paper, soybean dregs powder and all-purpose flour were used as the main raw materials, supplemented with baking powder, vegetable oil, sucrose, and whole egg liquid to develop the okara fried dough twist. On the basis of single-factor experiments, the fuzzy mathematical sensory evaluation method and response surface optimization method were used to optimize the addition of sucrose, vegetable oil, and soybean dregs powder that affect the sensory quality of okara fried dough twist. And related determinations were made on the nutritional components, physical and chemical indicators and microbiological indicators of the final product. The best recipe for okara fried dough twist were: bean dregs powder at 14% (the proportion of bean dregs in the compound powder), sucrose at 24%, vegetable oil at 8%, baking powder at 1.2%, whole egg liquid addition amount was 44% (based on the total mass of 100 g composite powder composed of all-purpose flour and bean dregs powder). The okara fried dough twist made with this formula had a protein content of (12.4%±0.8%), a fat content of (25.5%±2.2%), a dietary fiber content of (4.31%±0.38%), and sensory score of (89.73±0.35). The texture measurement data were: hardness (40.98±5.7) N, breaking force (32.38±8.13) N, chewiness (0.47±0.12). The results show that the okara fried dough twist made with the optimal formula not only has good color, flavor, and quality, but also has rich protein and dietary fiber content.

Keywords

• okara
• fried dough twist
• fuzzy mathematical sensory evaluation method
• response surface method
• quality analysis