Research On The Processing Technology Of Low GI Potato Residue Powder Biscuits

Potato residue is the main by-product of starch production,rich in dietary fiber,but its utilization rate is low,and studies directly applying it to food processing have not yet been found.In this thesis,potato wet residue was dried and then pulverized to prepare potato residue powder,which was added to the mixed flour of buckwheat flour and wheat flour according to different proportions,exploring the change trend of mixed powder opaque property,tensile property and gelatinization characteristics.Through the determination of adding the different ratio of potato slag powder biscuits GI value,select the add scope of potato slag powder.Then,response surface and orthogonal optimization experiments were carried out to determine the optimal formula and process of potato powder biscuits,to produce a potato powder biscuits with low GI,and to evaluate its nutritional value and predict its shelf life.The conclusions are as follows:(1)Potato residue powder-buckwheat flour-wheat flour mixed flour with the increase of potato residue powder,reduce the gluten protein content of the dough,so that the stability of the dough is reduced,the degree of weakening,water absorption,and dough formation time increase.It can be seen from the tensile characteristics that with the increase of potato residue powder addition,the tensile resistance,maximum tensile resistance,elongation,tensile ratio,and tensile energy of the dough are gradually reduced,and when the potato residue powder is added at 50%,the mixed flour becomes loose and the tensile characteristics cannot be determined,indicating that the addition of potato residue powder reduces the processing performance of the dough.(2)With the increase of potato residue powder,the peak viscosity,minimum viscosity,decay value,final viscosity and rejuvenation value of flour gelatinization characteristics showed a downward trend as a whole,of which the regeneration value decreased significantly.The addition of potato residue powder can reduce the hardness of the biscuit and increase its crispness.(3)Through the one-factor test,that is,the effect of potato residue powder addition,corn oil addition,leavening agent addition and erythritol addition on the quality of potato residue powder biscuits,using the response surface optimization design,the optimal formula of potato residue powder biscuits was obtained as follows: potato residue powder added amount of 30%,corn oil added amount of 15%,leavening agent added amount of0.8%,erythritol added 18%.On the basis of determining the optimal potato residue biscuit formula,the potato residue biscuit process is optimized by four factors: noodle time,heating temperature,lower heat temperature and baking time,and the best process is 26 min for noodle time,160℃ for heating,150℃ for lower heat,and 15 min for baking.The resulting biscuits are crispy and have a potato-specific flavor.(4)The nutritional components of the potato dregs biscuit prepared by the optimal formula and process are: carbohydrate content of 62.12%,dietary fiber content of 14.8%,protein content of 9.31%,and fat content of 6.82%;The glycemic index of biscuits was determined to be 49.47,which is a low glycemic index food.(5)By using the ASLT accelerated preservation test method combined with the moisture content,acid price,peroxide value and microorganisms of the biscuit,the shelf life of low GI potato residue powder biscuits was predicted to be 84 d at 25℃.