Development of biscuits and cookies using raw dehydrated  potato flour and its nutritional quality and volatile aroma  compounds evaluation

CORC > 兰州化学物理研究所 > 中国科学院兰州化学物理研究所 > 环境材料与生态化学研究发展中心

	Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation
	Dan Xu 4,5; Xiaoping Zhou 3; Chunni Lei 3; Yan Shang 2; Yuci Zhao 4,5; Zhaojun Wang 1; Fankui Zeng 5; Gang Liu 5
刊名	Food Processing and Preservation
	2020-04-11
期号	1 页码:1-16
英文摘要	In this study, we systematically analyzed the effect of raw dehydrated potato flour (RDPF) on texture properties, sensory evaluation, color parameters, nutritional quality, and volatile aroma compounds of biscuits and cookies, which were fortified with RDPF at ratio of 10%, 30%, and 50%, respectively. The results showed that RDPF reduced thickness and hardness, increased the fracturability slightly, and decreased the sensory score in color, aroma, and crispiness. Furthermore, RDPF biscuits and cookies possessed lower L* value and higher a* and b* values, exhibited higher comprehensive nutritional quality compared with the control. Based on comprehensive nutritional values, biscuit was a better choose. A total of 86 volatile aroma compounds were detected, and the compounds were significantly different among groups. Rheological properties demonstrated that water absorption rate increased, while the strength of the gluten and the viscosity of the mixed dough decreased with the increasing level of the RDPF.
语种	英语
内容类型	期刊论文
源URL	[http://ir.licp.cn/handle/362003/29200]
专题	兰州化学物理研究所_环境材料与生态化学研究发展中心
通讯作者	Fankui Zeng; Gang Liu
作者单位	1.College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China 2.Lanzhou Industry Research Institute, Lanzhou, China 3.Technical Center of Lanzhou Customs, Lanzhou, China 4.University of Chinese Academy of Sciences, Beijing, China 5.Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China
推荐引用方式 GB/T 7714	Dan Xu,Xiaoping Zhou,Chunni Lei,et al. Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation[J]. Food Processing and Preservation,2020(1):1-16.
APA	Dan Xu.,Xiaoping Zhou.,Chunni Lei.,Yan Shang.,Yuci Zhao.,...&Gang Liu.(2020).Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation.Food Processing and Preservation(1),1-16.
MLA	Dan Xu,et al."Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation".Food Processing and Preservation .1(2020):1-16.