Barley biscuits product doesn't have many different kind of tastes, and its rough taste affects the quality of the biscuits. Therefore, blueberry barley biscuit formulation was studied. The effect of the amounts of barley powder (67%-100%), blueberry paste (25%-58%), sugar (4%-21%) and water (13%-29%) on the quality of the biscuits were inveistigated . The results showed that the sensory scores of biscuits initially increased with the amount of highland barley powder, blueberry jam, granulated sugar and water, but then decreased. The quality of the barley biscuits was improved when the amount of blueberry sauce was 42%-50%. In addition, the order of factors affecting the quality of biscuits was: water>white sugar> barley powder>blueberry sauce. Under the optimal conditions of biscuit formulation, the appearance, color, flavor, taste and physicochemical properties of the obtained biscuit were acceptable. This study provides a reference for the development of highland barley related products.
