Optimization of Purple Yam Quinoa Crisp Biscuit and Its Digestion Characteristics in Vitro

Abstract

Using purple yam powder, quinoa powder and low-gluten powder as raw materials, the maximum shear force and sensory scores were used as indicators to investigate the effects of purple yam powder, quinoa powder, xylitol, oil, and milk powder on purple yam quinoa sugar-free biscuits. For the influence of quality, orthogonal experiment was carried out on the basis of single factor experiment to optimize the biscuit craft formula, and research was conducted on microorganisms, physicochemical, nutritional indicators and in vitro digestion characteristics. The results showed that the best formula for purple yam quinoa sugar-free biscuits: Based on 100% mixed powder (low-gluten, purple yam powder and quinoa powder), pastry powder 80%, purple yam powder 13%, quinoa powder 7%, xylitol 30%, fat 30%, milk powder 5%, egg 4%, baking soda 0.8%, monoglyceride 0.8%, salt 0.15%, citric acid 0.3%. The biscuits made under this process had a sensory score of 93.6 and a maximum shear force of 4.13 N. At the same time, the physical, chemical and health indicators meet the corresponding national standards for biscuits. Biscuit hydrolysis index and estimated glycemic index (EGI) were 55.12 and 69.97, respectively, which indicated the biscuits were medium glycemic index foods.

Keywords

• purple yam
• quinoa
• biscuits
• shear force
• sensory evaluation
• nutritional characteristics