Development Of Oat Bran Crispy Biscuits Under Different Pretreatment Methods

Oat bran is a by-product of oat processing,rich in dietary fiber,with the effect of reducing sugar and fat,but its easy oxidation and deterioration characteristics make the utilization rate low,resulting in a huge waste of resources,so it needs to be pretreated to improve the quality.Crispy biscuits are popular among consumers because of their nutritious,unique taste,portability,and long shelf life.There are few studies on the use of pretreated oat bran for making crispy biscuits.In this paper,we added steam-treated and microwave-treated oat bran to crispy biscuits,and determined the best recipe and process of oat bran crispy biscuits by single-factor test,orthogonal test and response surface test with sensory score and textural characteristics as the indexes of investigation,and compared and analyzed the nutritional value and shelf life of pretreated oat bran crispy biscuits.The main findings were as follows:(1)Compared with untreated oat bran,the steaming treatment could increase the protein content of oat bran by 0.65%,fat content by 0.17%,starch content by 0.38%,total dietary fiber content by 0.06% and β-glucan content by 0.6%.Microwave treatment can increase the protein content of oat bran by 0.86%,fat content by 1.27% and flavonoid content by 0.2mg/g.(2)The best recipe for oat bran crispy biscuit is: oat bran is steamed and treated by sieving 100 mesh with 30% addition,corn oil with 15% addition,and erythritol with 19%addition.The optimum process conditions for oat bran biscuits were: mixing time of 20 min,top fire temperature of 116°C,bottom fire temperature of 119°C,and baking time of23 min.(3)The addition of pretreated oat bran increased the nutrient content of the crispy biscuits.Compared with the crispy biscuits with OB(untreated oat bran),the protein content of the crispy biscuits with S-OB(steamed treated oat bran)increased by 2.57%,fat content increased by 0.18%,dietary fiber content increased by 4.86%,β-glucan content increased by 1.8%,and calories decreased by 18.32 kcal/100 g.The crispy biscuits with M-OB(microwave treated oat bran)in the crisp biscuits increased protein content by2.09%,fat content by 2.16%,dietary fiber content by 1.55%,and β-glucan content by0.81%.(4)The protein,dietary fiber and β-glucan contents of the crispy biscuits with S-OB were the highest,with 10.15%,12.02% and 5.46% respectively,and the lowest calorie content,only 422kcal/100 g.(5)The predicted shelf life of OB crispy biscuits was 103 days,and the predicted shelf life of S-OB crispy biscuits and M-OB crispy biscuits were 108 and 115 days,respectively,using ASLT accelerated preservation test method with moisture content,acid value,peroxide value and microorganism as evaluation indexes,which increased by 5 and12 days,respectively,compared with OB crispy biscuits.