Abstract:Millet and chickpea, rich in unsaturated fatty acids and dietary fibers, were utilized as partial substitutes for wheat flour in the production of peach shortbread, enhancing its flavor, taste, and nutritional value. This study investigated the effects of the substitution ratio and amount of millet-chickpea blended flour, as well as the inclusion of shortening, composite low-sugar substitute, and water, on the sensory evaluation, crispiness, hardness, and spread factor of the peach shortbread. Orthogonal experimental design was applied to optimize the preparation process of sucrose-free millet-chickpea peach shortbread. In parallel, accelerated oxidation tests were conducted to predict its shelf life. The results revealed optimal conditions to be a millet-to-chickpea flour substitution ratio of 2:1 at 35% substitution level, 35% shortening, 30% composite low-sugar substitute, and 15% water. Baking at 190°C top heat and 140°C bottom heat for 17 minutes yielded peach shortbread with a golden hue, crisp texture, sweet aroma, and harmonious millet-chickpea flavors. Under these conditions, the crispiness index reached 124, hardness measured 522, spread factor was 4.39, and the sensory score achieved 89 out of 100. Accelerated oxidation tests at 35°C and 45°C estimated a shelf life of 64 days for the product stored at 25°C.This research provides a foundational approach for enhancing the quality characteristics of crisp biscuits and predicting their shelf life, offering valuable insights for future product development and optimization.
