模糊评判响应面法优化无糖明日叶曲奇配方
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摘要
为了研发一款低糖且营养美味的功能性无糖曲奇饼干,应用模糊评判法对感官进行评定,在单因素实验的基础上,以模糊感官评分结果为响应面值,通过Box-Behnken实验设计考察了明日叶粉添加量、黄油添加量、麦芽糖醇添加量、蛋液添加量间交互作用对无糖明日叶曲奇的感官评分的影响。结果表明,无糖明日叶曲奇的最佳配方为:以低筋小麦粉100.0 g为计,明日叶粉2.0 g,黄油71.3 g,麦芽糖醇38.5 g,蛋液13.2 g,此时感官评分为(81.92±2.14)分,与模型预测值(81.61±2.35)分相符,由该方法制备的无糖明日叶曲奇具有优异的感官和质构品质,说明经模糊评判-响应面优化的产品配方对实际生产具有较好的指导意义。
In order to develop a kind of sugar-free and nutritious functional cookie,the sensory evaluation was carried out by using the method of fuzzy evaluation.Based on the single-factor experimental design,the response surface results were valued by fuzzy sensory scores,and the interactions between the amount of Angelica keiskei Koidzumi powder,butter,maltitol and egg liquid to the sensory quality of sugar-free Angelica keiskei Koidzumi cookie were examined by Box-Behnken experimental design,and the formulation was optimized by response surface methodology.The results showed that the best formulation of sugar-free Angelica keiskei Koidzumi cookie were: Low-gluten wheat flour 100.0 g,Angelica keiskei Koidzumi powder 2.0 g,butter71.3 g,maltitol 38.5 g,egg liquid 13.2 g.The sensory evaluation score of the confirmatory experiment was( 81.92 ± 2.14) scores,which was consistent with the model prediction value of( 81.61 ± 2.35) scores. And the texture quality was excellent,which indicated that the product formula based on fuzzy evaluation-response surface optimization had a good guiding significance for reality.
In order to develop a kind of sugar-free and nutritious functional cookie,the sensory evaluation was carried out by using the method of fuzzy evaluation.Based on the single-factor experimental design,the response surface results were valued by fuzzy sensory scores,and the interactions between the amount of Angelica keiskei Koidzumi powder,butter,maltitol and egg liquid to the sensory quality of sugar-free Angelica keiskei Koidzumi cookie were examined by Box-Behnken experimental design,and the formulation was optimized by response surface methodology.The results showed that the best formulation of sugar-free Angelica keiskei Koidzumi cookie were: Low-gluten wheat flour 100.0 g,Angelica keiskei Koidzumi powder 2.0 g,butter71.3 g,maltitol 38.5 g,egg liquid 13.2 g.The sensory evaluation score of the confirmatory experiment was( 81.92 ± 2.14) scores,which was consistent with the model prediction value of( 81.61 ± 2.35) scores. And the texture quality was excellent,which indicated that the product formula based on fuzzy evaluation-response surface optimization had a good guiding significance for reality.
引文
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[17]项雷文,林欣欣,陈文韬.响应面法在花生粕曲奇饼干研制中的应用[J].食品研究与开发,2014(8):41-45.
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[20]王小英,方真.响应面法优化紫薯曲奇饼干配方[J].食品工业,2016,37(7):137-141.
[21]王颖周,仰振中,潘阳,等.玉米曲奇饼干配方优化及其质构研究[J].包装与食品机械,2013(3):22-24.
[22]陈健,孙爱东,高雪娟.响应面分析法优化超声波提取槟榔原花青素工艺[J].食品科学,2011,32(4):82-86.
[23]Olinger P M,Velaseo V S.Opportunities and advantages of sugar replacement[J].Cereal Foods World,1996,41:110-117.
[2]Toshihiro A,Harukuni T,Motohiko U.Chalcone,coumarinsand flavanones from the exudate of Angelica keiskei and their chemopreventive effects[J].Cancer Letters,2003,201:133-137.
[3]Tatsuji E,Hiromu O,Kinuko N,et al.Antidiabetic activities of chalcones isolated from a Japanese herb,Angelica keiskei[J].Journal of Agriculture Food Chemistry,2007,55(15):6013-6017.
[4]Kyuichi K,Keisuke S,Kazunori I,et al.Prenylatedchalcones4-hydrxyderricin and xanthoangelol stimulate glucose uptake in skeletal muscle cells by inducing GLUT4 translocation[J].Molecular Nutrition&Food Research,2011,55(3):467-475.
[5]Kwon D,Yoon S,Carter O,et al.Antioxidant and antigenotoxic activities of Angelica keiskei,Oenanthe javanica and Brassica oleracea in the Salmonella mutagenicity assay and in HCT116human colon cancer cells[J].Biofactors,2010,26(4):231-244.
[6] Kim S J,Cho J Y,Wee J H,et al. Isolation and characterization of antioxidative compounds from the aerial parts of Angelica Keiskei[J].Food Science and Biotechnology,2005,14(1):58-63.
[7]Inamori Y,Baba K,Tsujibo H,et al.Antibacterial activity of two chalcones,xanthoangelol and 4-hydroxyderricin,isolated from the root of Angelica keiskei Koidzumi[J]. Chemical&Pharmaceutial Bulletin,1991,39(6):1604-1605.
[8]Sugamoto K,Kurogi C,Matsushita Y I,et al. Synthesis of4-hydroxyderricin and related derivatives[J]. Tetrahedron Letters,2008,49(47):6639-6641.
[9]Mata S A,Mate T D. Cookie and cracker technology[M].Second edition USA:The AVI Publishing Company,INC,1978:147-165.
[10]Levin G V,Zehner L R,Saunders J P,et al. Sugar substitutes:Their energy values,bulk characteristics,and potential health benefits[J].American Journal of Clinical Nutrition,1995,62(5):S1161.
[11]Mkinen K K. Sugar Alcohols[M]. US:Springer,1994:219-241.
[12]Zadeh L A. Fuzzy sets[J]. Information&Control,1965,8(3):338-353.
[13]邹同华,陈见兴,易小红,等.真空冷冻干燥技术及其在火龙果冻干中的应用[J].食品研究与开发,2009,30(5):159-162.
[14]何平,王鸿绪.模糊控制器的设计及其应用[M].北京:科学出版社,1997.
[15]Johnson K A. Flour protein content and fat and sugar replacers:Effects on wire-cut cookie spread and texture and sensory perception of cookie attributes[C]. Knoxville:The University of Tennessee,2001:28-33.
[16]陈凤莲,贾冰心.小麦麸皮膳食纤维饼干的单因素研究[J].食品科技,2011,36(12):167-169.
[17]项雷文,林欣欣,陈文韬.响应面法在花生粕曲奇饼干研制中的应用[J].食品研究与开发,2014(8):41-45.
[18]法国罗盖特公司.MALTISORB结晶麦芽糖醇享受无糖的味觉体验[J].2005(9):40-41.
[19]Baek M H,Yoo B,Lim S T. Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel[J].Food Hydrocolloids,2004,18(1):133-142.
[20]王小英,方真.响应面法优化紫薯曲奇饼干配方[J].食品工业,2016,37(7):137-141.
[21]王颖周,仰振中,潘阳,等.玉米曲奇饼干配方优化及其质构研究[J].包装与食品机械,2013(3):22-24.
[22]陈健,孙爱东,高雪娟.响应面分析法优化超声波提取槟榔原花青素工艺[J].食品科学,2011,32(4):82-86.
[23]Olinger P M,Velaseo V S.Opportunities and advantages of sugar replacement[J].Cereal Foods World,1996,41:110-117.