Optimization of Millet Cookie Premix Powder Formula
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Abstract:
Pre-gelatinized millet flour was used as the main raw material to develop a millet cookie mix. The effects of varying the amounts of millet flour, custard powder, milk powder, baking powder, and powdered sugar on millet cookie sensory evaluation score and hardness were examined using single-factor experiments. The Box-Behnken experimental design was adopted, and the response surface method was used to establish a second-order polynomial nonlinear regression equation and quantitative model, in which sensory evaluation score and hardness were used as indicators to optimize the millet cookie mix formula. The optimized formula was as follows: 60 g millet flour, 40 g low-gluten flour, 6.5 g custard powder, 1 g baking powder, 45 g powdered sugar, and 8 g powdered milk. Millet cookies made with this formula had a sensory evaluation score of 95.04, and a hardness of 510.11g. They had a brownish yellow color, and a unique aroma and millet flavor distinct from that of butter cookies on the market. Optimized cookie mix reduces the level of professional expertise required, and technical difficulty involved in making millet cookies, thereby improving efficiency and allowing the production of healthy, delicious millet cookies of consistent quality.
