Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation Method
The aim of this study was to treat purple sweet potato by microwave combined with high pressure to improve its antioxidant capacity and inhibit the occurrence of the browning reaction. Then, the modified purple sweet potato was used as raw materials for the development of biscuits, and the processin...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060031 |
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| author | Zhigang XIAO Lianshun ZHOU Lishuang WANG Yuan YUAN Ruizhi LI Yifan ZHANG Yumin DUAN Peng WANG |
| author_facet | Zhigang XIAO Lianshun ZHOU Lishuang WANG Yuan YUAN Ruizhi LI Yifan ZHANG Yumin DUAN Peng WANG |
| author_sort | Zhigang XIAO |
| collection | DOAJ |
| description | The aim of this study was to treat purple sweet potato by microwave combined with high pressure to improve its antioxidant capacity and inhibit the occurrence of the browning reaction. Then, the modified purple sweet potato was used as raw materials for the development of biscuits, and the processing recipe was optimized by the orthogonal test and fuzzy mathematics comprehensive evaluation method. Anthocyanin content and polyphenol oxidase (PPO) activity in purple sweet potato were used as indicators, the optimal conditions of microwave combined high pressure treatment determined by a single factor test were microwave power 450 W, microwave time 20 min, high-pressure temperature 115 ℃, and high-pressure time 40 min, and the anthocyanin content increased by 2.56-fold and polyphenol oxidase activity decreased by 45.71% under the optimal conditions compared to the native purple sweet potato, respectively. Furthermore, sensory evaluation was used as indicator, the best processing recipe of modified purple sweet potato-based biscuits was low-gluten flour 40 g, modified purple sweet potato powder 60 g, white granulated sugar 45 g, butter 75 g, egg 60 g, and edible salt 1 g optimized by orthogonal optimization and fuzzy mathematics comprehensive evaluation method. The prepared modified purple sweet potato-based biscuits had uniform color, complete appearance, crisp taste and the flavor of purple sweet potato. |
| first_indexed | 2024-04-09T22:15:53Z |
| format | Article |
| id | doaj.art-269840c92c5e49908e6c80b218056d5d |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-09T22:15:53Z |
| publishDate | 2023-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-269840c92c5e49908e6c80b218056d5d2023-03-23T01:41:46ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-04-0144717017710.13386/j.issn1002-0306.20220600312022060031-7Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation MethodZhigang XIAO0Lianshun ZHOU1Lishuang WANG2Yuan YUAN3Ruizhi LI4Yifan ZHANG5Yumin DUAN6Peng WANG7College of Grain, Shenyang Normal University, Shenyang 110034, ChinaCollege of Grain, Shenyang Normal University, Shenyang 110034, ChinaCollege of Food, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Grain, Shenyang Normal University, Shenyang 110034, ChinaCollege of Grain, Shenyang Normal University, Shenyang 110034, ChinaCollege of Grain, Shenyang Normal University, Shenyang 110034, ChinaExperimental Center, Shenyang Normal University, Shenyang 110034, ChinaCollege of Grain, Shenyang Normal University, Shenyang 110034, ChinaThe aim of this study was to treat purple sweet potato by microwave combined with high pressure to improve its antioxidant capacity and inhibit the occurrence of the browning reaction. Then, the modified purple sweet potato was used as raw materials for the development of biscuits, and the processing recipe was optimized by the orthogonal test and fuzzy mathematics comprehensive evaluation method. Anthocyanin content and polyphenol oxidase (PPO) activity in purple sweet potato were used as indicators, the optimal conditions of microwave combined high pressure treatment determined by a single factor test were microwave power 450 W, microwave time 20 min, high-pressure temperature 115 ℃, and high-pressure time 40 min, and the anthocyanin content increased by 2.56-fold and polyphenol oxidase activity decreased by 45.71% under the optimal conditions compared to the native purple sweet potato, respectively. Furthermore, sensory evaluation was used as indicator, the best processing recipe of modified purple sweet potato-based biscuits was low-gluten flour 40 g, modified purple sweet potato powder 60 g, white granulated sugar 45 g, butter 75 g, egg 60 g, and edible salt 1 g optimized by orthogonal optimization and fuzzy mathematics comprehensive evaluation method. The prepared modified purple sweet potato-based biscuits had uniform color, complete appearance, crisp taste and the flavor of purple sweet potato.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060031purple sweet potatomicrowave combined with high pressure treatmentfuzzy mathematics methodsensory evaluation |
| spellingShingle | Zhigang XIAO Lianshun ZHOU Lishuang WANG Yuan YUAN Ruizhi LI Yifan ZHANG Yumin DUAN Peng WANG Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation Method Shipin gongye ke-ji purple sweet potato microwave combined with high pressure treatment fuzzy mathematics method sensory evaluation |
| title | Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation Method |
| title_full | Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation Method |
| title_fullStr | Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation Method |
| title_full_unstemmed | Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation Method |
| title_short | Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation Method |
| title_sort | optimization on the processing technology of modified purple sweet potato biscuits based on fuzzy mathematics comprehensive evaluation method |
| topic | purple sweet potato microwave combined with high pressure treatment fuzzy mathematics method sensory evaluation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060031 |
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