Fuzzy Comprehensive Evaluation and Response Surface Method in Recipe Research of Cookies of Termitomyces Albuminosus
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Abstract:
In order to develop cookies with good taste, prominent flavor and nutritional value of Termitomyces albuminosus, the formula of cookies was studied with powder of Termitomyces albuminosus, low gluten flour and butter as main raw materials and white sugar and eggs as auxiliary materials. On the basis of single factor test, a fuzzy comprehensive evaluation model was built according to the sensory evaluation standard of cookies, and the comprehensive evaluation was carried out, and the best formula of cookies was optimized by box-behnken test design. The results after response surface optimization showed that the added amount of low gluten flour was 100%, Termitomyces albuminosus powder was 14%, the granulated sugar was 38%, butter was 66%, the whole egg solution was 20%, the water was 20%, the baking soda was 0.8%, and the upper and lower fire temperatures were 180 ℃ and 170 ℃ for 15 min, respectively. The sensory quality was the best, with a sensory score of 88.12±1.22, which was better than other experimental groups. The cookies were golden in color, delicate in taste, good in texture, and in line with the quality requirements of GB 7100-2015 and GB/T 20980-2007. This study has a good guiding significance for the formulation optimization of cookie related products and the establishment of fuzzy sensory evaluation method.
