Food and Fermentation Industries >

2024 , Vol. 50 >Issue 12: 258 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036166

Effects of different pretreatment on processing characteristics and biscuit quality of six medicinal and edible homologous ingredients

  • LU Xiao ,
  • LI Wenzhao ,
  • XU Yanpeng ,
  • LI Yushuang ,
  • WANG Zhizhen ,
  • ZHANG Yaxu ,
  • LIU Xinyang ,
  • RUAN Meijuan
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  • (College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)

Received date: 2023-05-17

  Revised date: 2023-06-26

  Online published: 2024-07-11

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Abstract

Using codonopsis, yam, white lentil, gorgon euryales, malt, and lotus seed as raw materials, the effects of four pretreatment methods (direct crushing, roasting, steaming, and microwave) on the characteristics of six kinds of medicinal and edible homology mixed powder, dough characteristics and cookie quality were investigated.Results showed that compared with the control group (direct crushing), the three treatments had different degrees of destruction of nutrients, and the three treatments of mixed powder viscosity, water and oil retention were improved.The three treatments could improve the viscoelasticity of dough, and the roasting treatment had the best improvement effect.Roasting treatment reduced the short-range ordered structure of starch.Scanning electron microscope showed that the starch structure was destroyed in different degrees, but the roasting treatment had the least degree of damage.The three methods can reduce the bitter taste of the ingredients, and the fried biscuits have the highest sensory score.To sum up, roasting is more suitable for the processing of the cookies, and the cookies made have a good appearance and taste popular with the public.

Key words： pretreatment; homology of medicine and food; processing characteristics; biscuit; quality

Cite this article

LU Xiao , LI Wenzhao , XU Yanpeng , LI Yushuang , WANG Zhizhen , ZHANG Yaxu , LIU Xinyang , RUAN Meijuan . Effects of different pretreatment on processing characteristics and biscuit quality of six medicinal and edible homologous ingredients[J]. Food and Fermentation Industries, 2024 , 50(12) : 258 -265 . DOI: 10.13995/j.cnki.11-1802/ts.036166

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