Optimization of processing formula of taro camllia oil cookies by response surface methodology

Abstract

The object of this research is taro that rich in nutrition, and camellia oil contains polyunsaturated fatty acids. In order to improve their utilization value, taro powder and camellia oil were added into cookies. Using low gluten flour as raw material, taro powder, camellia oil, soft sugar, egg liquid and Siraitia grosvenorii honey as auxiliary materials, the processing formula of taro camellia oil cookies was optimized by response surface methodology. Based on sensory evaluation standard and single factor experiment, Box-Behnken experiment design was carried out on the formula of taro camellia oil cookies. The results showed that low gluten flour 50.0 g, camellia oil 41.0 g, taro powder 35.2 g, egg liquid 35.0 g, soft sugar 18.0 g, Siraitia grosvenorii honey 3.1 g, heating temperature 150 °C, baking for 15 min, the sensory score of taro camellia oil cookies was the highest. Under this process, the prepared cookies have the best taste, and all the indexes meet the national standards of China. The cookies made with the experimental formula had intact appearance, crisp taste, clear lines, fine organization, aroma of taro, moderate sweetness, and unique flavour of taro and Siraitia grosvenorii. Optimized processing formula of taro camllia oil cookies will be of interest to other countries because of taro camellia oil cookies not only had rich nutrients and high nutritional value, but also met the needs of consumers and the market, and had a good market prospect.