Optimization of the Preparation Process for Millet-chickpea Shortbread and Its Shelf Life Prediction

LIANG Xia; LU Xin; MENG Tingting

doi:10.13982/j.mfst.1673-9078.2025.9.0949

Abstract：Millet and chickpeas are rich in unsaturated fatty acids and dietary fiber.Replacing a certain proportion of wheat flour with millet and chickpea flour in a specific ratio to make shortbread can enhance the product's nutritional value and enrich its flavor and taste.This study explores the effects of different substitution ratios and amounts of millet-chickpea mixed flour,shortening,composite low sugar,and addition amount of water on the sensory score,crispness,hardness,and extension factor of the shortbread.An orthogonal experiment was performed to optimize the preparation process of sugar-free millet-chickpea shortbread,and an accelerated oxidation test was employed to predict its shelf life.The results showed that when the substitution ratio of millet to chickpea flour was 2:1,the substitution amount was 35％,the shortening addition was 35％,the composite low sugar addition was 30％,and the water addition was 15％,with the baking temperature set at 190℃(top heat)and 140℃(bottom heat)for 17 minutes,the shortbread had a golden color,crispy texture,sweet taste,and a balanced flavor of millet and chickpeas.The crispness was 124,hardness was 522,extension factor was 4.39,and sensory score reached 89 points.Based on the accelerated oxidation test at 35℃ and 45℃,the predicted shelflife of the shortbread at 25℃ was 67 days.This study provides a fundamental method for improving the quality characteristics of shortbread cookies and predicting their shelf life.