Effects of the sugarcane leaves biochar powder on the sensory quality and texture characteristics of biscuits

LI Ming- juan; YOU Xiang-rong; ZHANG Ya-yuan; LIAO Fen; SUN Jian; QIN Gang; WEI Ping; LI Zhi-chun; YANG Mei; XIE Xiao-qiang

doi:10.13386/j.issn1002-0306.2016.05.011

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Article Navigation > Science and Technology of Food Industry > 2016 > (05): 98-103

LI Ming- juan, YOU Xiang-rong, ZHANG Ya-yuan, LIAO Fen, SUN Jian, QIN Gang, WEI Ping, LI Zhi-chun, YANG Mei, XIE Xiao-qiang. Effects of the sugarcane leaves biochar powder on the sensory quality and texture characteristics of biscuits[J]. Science and Technology of Food Industry, 2016, (05): 98-103. doi: 10.13386/j.issn1002-0306.2016.05.011

Citation:

LI Ming- juan, YOU Xiang-rong, ZHANG Ya-yuan, LIAO Fen, SUN Jian, QIN Gang, WEI Ping, LI Zhi-chun, YANG Mei, XIE Xiao-qiang. Effects of the sugarcane leaves biochar powder on the sensory quality and texture characteristics of biscuits[J]. Science and Technology of Food Industry, 2016, (05): 98-103. doi: 10.13386/j.issn1002-0306.2016.05.011

Citation:

LI Ming- juan, YOU Xiang-rong, ZHANG Ya-yuan, LIAO Fen, SUN Jian, QIN Gang, WEI Ping, LI Zhi-chun, YANG Mei, XIE Xiao-qiang. Effects of the sugarcane leaves biochar powder on the sensory quality and texture characteristics of biscuits[J]. Science and Technology of Food Industry, 2016, (05): 98-103. doi: 10.13386/j.issn1002-0306.2016.05.011

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Effects of the sugarcane leaves biochar powder on the sensory quality and texture characteristics of biscuits

doi: 10.13386/j.issn1002-0306.2016.05.011

Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences
Guangxi Crop Genetic Improvement and Biotechnology Laboratory

Received Date: 2015-08-04

Abstract

Abstract

The sugarcane leaves biochar powder under the condition of high temperature oxygen carbonization were used as the research subject,the paper focused on the effect of the sugarcane leaves biochar powder on qualities and texture characteristics of biscuits with different addition amount. The results showed that the biscuits had the highest sensory score of 82.13,the lowest moisture content and hardness,the highest brittleness and springiness,the best storability when the proportion of the sugarcane leaves biochar powder and flour was 4 /96.With prolonged storage time,the moisture content,chewiness,springiness and cohesiveness of biscuits with the proportion of the sugarcane leaves biochar powder and flour which were 0 /100,2 /98,4 /96,6 /94,8 /92,10 /90 were all increased,and the moisture content were increased by 0.28%,0.52%,0.88%,0.78%,0.90%,0.89% respectively,the chewiness were increased by 68.92%,62.20%,32.08%,41.20%,81.35%,78.63%,the springiness were increased by 34.78%,36.36%,16.67%,17.39%,65.00%,84.21%,the cohesiveness were increased by 44.44%,12.00%,8.33%,21.74%,43.33%,53.33%. The brittleness and hardness of biscuits were all decreased,and the brittleness were decreased by 11.13%,16.08%,9.39%,11.28%,12.39%,15.61%,the hardness were decreased by38.81%,32.23%,24.59%,26.63%,31.69%,26.74%.The results indicated that the quality and texture characteristics of biscuits were unfavourable when sugarcane leaves biochar powder was too more or too less,the bestappending proportion was 4 /96.The study provided scientific reference for biochar health food.
- sugarcane leaves biochar powder,
- biscuits,
- sensory quality,
- texture characteristics

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References(21)

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