Effects of the edible cassava whole flour on the quality, texture characteristics and digestive performance of biscuits

The edible cassava whole flour, low-gluten flour, butter, powdered sugar and so on as the test material, biscuits were prepared by baking method, and the effect of the edible cassava whole flour on the qualities, texture characteristics and digestive performance of biscuits with different addition amount were investigated.The results showed that the biscuits had the highest sensory quality, texture characteristics and digestive performance when the additive amount was 30 g.When the additive amount was 10, 20, 30, 40, 50 g, water absorption, L^*and RDS of biscuits were 3.76%, 6.21%, 7.78%, 12.02%, 15.72% (p<0.05) , 0.16%, 0.94%, 1.94%, 4.06%, 6.74%and 2.30%, 4.30%, 7.17%, 9.30%, 14.07% (p<0.05) lower than the control respectively.a^*, b^*and SDS were 35.92%, 62.62%, 71.60%, 107.04%, 117.48% (p<0.05) , 5.39%, 6.03%, 7.14%, 7.18%, 9.34% (p<0.05) , 12.89%, 26.17%, 50.47%, 81.07%, 120.27% (p<0.05) higher than the control respectively.Thus, the edible cassava whole flour used in biscuits production can improve quality and have a definite effect on health care function.