As a by-product of Zhejiang Wencheng waxy yam, waxy yam peel contains much dietary fiber and other functional components.To optimize the processing technology of waxy yam peel crispy fermented biscuits and explore the influence of waxy yam peel on the quality characteristics of biscuits, waxy yam peel was added to the biscuits.Single-factor experiments and orthogonal experiments were used to optimize the process of waxy yam crispy fermented biscuits.The flavor characteristics of biscuits were analyzed through sensory evaluation, electronic nose, and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry, the cellulose content of biscuits was measured by trace method and the microstructure of biscuits was analyzed by scanning electron microscopy.The optimal process parameters for making waxy yam peel crispy fermented biscuits were 15% waxy yam peel, 32% white sugar, 1% brewing yeast, 16% egg yolk liquid, 36% milk, and 16% butter with a fermentation time of 40 min.The addition of waxy yam peel significantly improved the flavor score of the biscuits, and their aroma characteristics were significantly different from ordinary biscuits.The flavor was enhanced with the increase in the types and quantities of esters and hydrocarbon compounds.The addition of waxy yam peel significantly increased the cellulose content of biscuits to 174.77 mg/g (P<0.05), and changed the structure of biscuits, increasing the number of internal pores.Therefore, a low-calorie high-aroma gluten-free biscuit adding waxy yam peel was developed and a new commercial approach for the reuse of waxy yam peel was also provided with broad application prospects.
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