YANG Zhao, YAO Yu-jing, LIANG Rui-jin, HUANG Jia-jia, LIANG Zhi-li, ZHANG Qiong, CHEN Li-shan. Effects of Oyster Hydrolysates on the Quality of Soda Biscuits[J]. Science and Technology of Food Industry, 2020, 41(19): 26-32. DOI: 10.13386/j.issn1002-0306.2020.19.005
Citation: YANG Zhao, YAO Yu-jing, LIANG Rui-jin, HUANG Jia-jia, LIANG Zhi-li, ZHANG Qiong, CHEN Li-shan. Effects of Oyster Hydrolysates on the Quality of Soda Biscuits[J]. Science and Technology of Food Industry, 2020, 41(19): 26-32. DOI: 10.13386/j.issn1002-0306.2020.19.005

Effects of Oyster Hydrolysates on the Quality of Soda Biscuits

  • In order to explore the effect of oyster hydrolysates on the quality of soda biscuits,the biscuits with 0,2%,4%,6%,8% and 10% oyster hydrolysates were prepared,and the differences in sensory,chroma and texture indexes were investigated. The volatile flavor components were analyzed and identified using headspace solid phase micro extraction and gas chromatography-mass spectrometry. The results showed that with increasing ratio of oyster hydrolysate,the appearance,color,flavor,texture,taste,and comprehensive score of the biscuits showed significant difference. The biscuits with 6% oyster hydrolysate showed the optimum appearance,color,texture,taste and comprehensive score. The L* value and b* value of the biscuits with inclusion of oyster hydrolysate were higher than those without oyster hydrolysate addition,while the a* values were lower than those biscuits without oyster hydrolysate. The hardness,cohesion and chewiness of biscuits with oyster hydrolysate were higher than those without oyster hydrolysate. Twenty-four flavor components were identified in biscuits without oyster hydrolysate,while thirty flavor components were identified in biscuits with 6% oyster hydrolysate. The biscuits with 6% oyster hydrolysate addition were richer in flavor than those without oyster hydrolysate.
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