Study On The Inulin Low-fat Cookie

In the recent years,with the improvement of science technology and the progress of society,people’s life quality is getting better.People spend more attention on the functional food with healthy benefits.Inulin is one of the functional food ingredients.There are lots of food products added with inulin in the western country.However,the research on inulin in China is limited to extraction and purification.Thus,further study of inulin need to be developed and improved.In this research,the feasibility of inulin low-fat cookie is explored under the theoretical and practical point of view.This article summarizes the product design of the inulin low-fat cookie,including the product description,the production process,the operating points and the HACCP control factor analysis plan of the raw material,and adds the inulin into the cookie through experiments.The factors such as the amount of inulin,the amount of low gluten wheat,the amount of white sugar and the amount of shortening in the production conditions of cookie were optimized.The effects of technological conditions on the quality of cookie(including morphology,color,taste,taste,texture)To determine the best recipe for inulin cookies and to develop a new nutritional cookie that is affordable,nutritious and delicious with the best recipe for making biscuits Fat content,and compared with the existing cookies on the market.In this study,while ensuring the taste of cookies,it has the additional functions of lowering blood fat,regulating the gastrointestinal tract,and promoting the absorption of mineral elements.The experimental results show that using inulin can reduce the amount of fat used in cookie making by 27.6%.In cookie making,white sugar has the strongest influence on cookie quality,followed by inulin.The best formulation of inulin low-fat cookie is as follows: inulin 5.17%,low-gluten wheat flour 41.4%,shortening 20.7%,white sugar 23.3%,water 8.3%,butter flavor 0.7%,edible salt 0.5%.