Development of Orange Peel Diced Soybean Dietary Fiber Shortbread Cookies
LI Bosheng
TAO Feng
ZHENG Binli
WANG Boying
XIANG Jing
SHENG Chen
WU Shuqing
RU Jiayi
Abstract：In order to provide nutritious,healthy and safe showed biscuits,this study used low-gluten flour as the main raw material,added orange peel and soybean dietary fiber,and used single factor test and orthogonal test method to investigate the effects of orange peel addition,soybean dietary fiber addition,butter addition and white sugar addition,and determined the optimal preparation formula of the product.The results showed that the optimal formula of orange peel soybean dietary fiber shortbread biscuits was 16%orange peel,5%soybean dietary fiber,38%butter,20%white sugar,12%eggs,1.0%baking soda,0.6%ammonium bicarbonate,and 0.4%salt.The showed biscuit made with this formula had the highest sensory score of 89.6 points,with a golden color,crispy taste,and a special orange peel fruit aroma.According to texture testing,its hardness and chewiness parameters showed good performance.
Keywords：Diced orange peelsoy dietary fibershortbread cookiesformulation optimizationtexture testing
Publication Date：2025-04-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 23-27,47 )