Optimization of Formulation of the Roxburgh rose Cookies by Response Surface Analysis

Abstract

Low-gluten flour, Roxburgh rose juice, butter, sucrose and egg were taken as the raw materials, the color, flavor and texture were taken as the indicators of sensory test, the optimal of formulation of Roxburgh rose cookies were investigated by the single factor experiments and response surface analysis. Results showed that, the optimal formulation of Roxburgh rose cookies was as followings: The amounts of low-gluten flour, Roxburgh rose juice, butter, sucrose and egg were 100%, 29.86%, 56.74%, 40.68% and 14.72%, respectively. The Roxburgh rose cookies, which was produced by the above optimal formulation, had the uniform color, special sour flavor of Roxburgh rose, moderate sweet. The Roxburgh rose cookies achieved 89.31 scores in the sensory test. The drying loss, protein content, total lipid content, peroxide value, acid value of Roxburgh rose cookies were 3.09%, 11.7 g/100 g, 26.2 g/100 g, 0.14 g/100 g, 1.4 mg/g, respectively. All the above indexes met the requirements of National Standard of China General Rules for Biscuit Quality (GB/T 20980-2021). Compared with the three famous commercial cookies, the hardness and acidity of Roxburgh rose cookies were significantly higher (P<0.05). The Roxburgh rose enterprise could do the market promotion, based on the requirements of their target consumer group.

Keywords

• roxburgh rose
• cookies
• recipe optimization
• response surface analysis
• sensory test