Optimization and Quality Analysis of Soy Sauce Residue Insoluble Dietary Fiber Biscuits
CHEN Ruyang
ZHANG Mengmeng
MIN Tian
LAI Furao
WU Hui
HE Ping
Abstract：The formula for SSR-IDF biscuits was optimized using low-gluten flour,soy sauce residue insoluble dietary fiber(SSR-IDF),maltitol,and butter as the main raw materials,employing the single-factor and response surface methods.Upon addition of 96 wt.％low-gluten flour,4 wt.％SSR-IDF,35.89 wt.％water,35 wt.％maltitol,11.39 wt.％butter,15 wt.％egg liquid,15 wt.％milk powder,1 wt.％baking soda,and 0.25 wt.％salt,the sensory evaluation score of SSR-IDF biscuits reached 81.7,which was 17.55％higher than that before optimization.The results of quality analysis showed that compared with the control group,the SSR-IDF biscuits exhibited lower L*,a*,and b*values along with reduced hardness,while demonstrating improved crispness.However,the results of analysis using electronic nose and electronic tongue showed no significant differences.In addition,SSR-IDF biscuits had a lower predicted glycemic index than the control.Therefore,SSR-IDF biscuits have superior quality characteristics,which can meet the public's health requirements and offer promising market prospects.
Keywords：soy sauce residueinsoluble dietary fiberbiscuit
Publication Date：2025-10-20
Online Publishing Date：2025-12-03(First online date of this platform, not the publication date of the document)
Pages：9( 72-80 )