Study On Process Optimization And Shelf Life Of High Fiber Biscuit

Oat hulls,as the mai n by-product of oats,containing a lot of di etary fiber.It is often used as feed or waste resulting in low utilization.In this project,oat hulls i mported from Russia was applied in food resear ch by crushing technology.With the increasing incidence of modern civilization diseases,dietary fiber has been paid more and more attention.In the experi ment,oat shell was used as the main raw material to make a high fiber biscuit.Sensory evaluation and texture characteristics are evaluation indicators.Use single factor,ort hogonal optimization test to optimize the recipe and process of thi s biscuit.Finally,the shelf life is studied.The results of the study are as follows:The total dietary fiber content,soluble dietary fiber content,insoluble dietary fi ber content and ?-glucan content of oat hulls were 75.74g/100 g,17.15g/100 g,55.84g/100 g and 15.22g/100 g.Polyphenols content was338.09mg/ 100 g,saponins cont ent was 250.54mg/100 g,protein content was5.63g/100 g,fat content was only 0.27g/100 g,ash content was 7.42g/100 g,water content was 5.07g/100g;18 kinds of amino acids were detected in oat hulls,and the total of amino acids was 4.56g/100 g.The glutamic acid content reached the highest(0.90g/100g),and the methionine content reached the lowest(0.03g/100g).6 kinds of fatty acids and 3 kinds of ester s were det ected from oat hulls,among which linoleic acid,which is rich in physiol ogical health functions,reached the highest(42.08g/100g).Aflato xin B1 was not detected in oat hulls.Through t he flour test and tensile test,it is known t hat no mor e than 40%oat hull fl our was allowed to be added to the dough.The optimal for mula obtained through the experi ment was that the oat hull powder passes through a100-mesh sieve,the addition amount of oat hull powder is 24%,the addition amount of compound sugar al cohol is 18%,and t he addition amount of cor n oil is 12%.The opti mal process is that the mixing time is 21 min,the heating temperature is 150?,the lower heating temperature is 155?,and the baking time is 14 min.The nutritional contents of biscuit were 0.72% cal cium,0.59% sodium,24.68mg/kg iron,16.14 mg/kg zinc,15.05% total dietary fiber,10.26% protein,9.38% fat,73.89% carbohydrate,595.37 k J /100 g energy,the heat is 142.29kcal/100 g.The shelf life of biscuits was determi ned by comprehensi ve sensory evaluation,moisture content,moisture activity,acid value,peroxide value and microbiological indicators.The shelf life of biscuits is 70 days for vacuum-packed and 60 days for non-vacuum-packed at room temperature.