| Corn is one of the three major cereals in the world and an important crop in China.Corn is rich in nutrients,but the variety of corn-based foods is relatively homogeneous.Quinoa is attracting attention as a "whole food".In this experiment,cookies were prepared with maize flour and quinoa flour as the main ingredients,and the cookies were optimized by single-factor and orthogonal optimization tests,using sensory scores and textural characteristics as evaluation indexes,and the GI value of the cookies was measured by human testing and their shelf life was studied.The results of the study were as follows.Flour properties and pasting characteristics of the maize-quinoa blend: dough water absorption,dough formation time and stabilization time increased with the increase of quinoa.The viscosity of the dough increased with the increase of quinoa,and the viscosity of the dough was optimal at 15% quinoa addition,with peak viscosity of 672 m Pa.s and decay value of 213.1 m Pa.s.The water absorption of the dough was 41.34% and the formation time was 10.7 min,so 15% quinoa addition was selected as the optimal addition.The results of the rheological properties of corn-quinoa-wheat flour blend showed that the peak viscosity,valley viscosity and attenuation of the dough tended to decrease and then increase as the ratio of corn-quinoa flour blend increased,and the peak viscosity and valley viscosity were 547.15 m Pa.s and 306.04 m Pa.s when the total amount of flour blend reached 60%.When the dough was added at 60%,the water absorption of the dough was 54.8%,the formation time was 11.1 min,the dough elongation was 127.4 mm,and the tensile resistance was 430 EU,and the EGI value of the mixture was 52.81,which is a low GI ingredient and meets the requirements for making low GI cookies.Therefore,the optimal amount of corn-quinoa flour blend is 60%.The optimal recipe of corn-quinoa soda cookie was determined by single-factor test and orthogonal test as follows: the ratio of corn,quinoa and wheat was 51:9:40,10%whole milk powder and 5% egg white powder were added,and the ratios of compound sugar alcohol,baking soda,salt and corn oil were 14%,1%,0.8% and 14%,respectively.The optimum process conditions for soda cookies were: 20 min dough mixing time,8 min baking time,140°C surface fire and 140°C bottom fire.At this time,the cookies reached the best condition and the GI value was 47.56,which is a low GI food.The nutritional composition of corn quinoa soda crackers is 12.1% protein,9.67% fat,60.23% carbohydrate,1587.4KJ/100 g energy,10.6g total dietary fiber/100 g and 255.67kcal/100 g calories.Determination of shelf life of corn quinoa soda cookies: comprehensive analysis of sensory scores,moisture content,moisture activity,fatty acid values,changes in textural properties,changes in color and microbiological indexes showed that the moisture content and moisture activity of cookies increased with increasing storage time,and the moisture content of cookies under plastic packaging exceeded the standard and sensory scores were low at 105 d.The moisture content of cookies under plastic packaging exceeded the standard and sensory scores were low at 105 d.The cookies in aluminum foil packaging exceeded the standard for coliform and total bacterial colony at 120 d.In conclusion,the shelf life of the plastic wrapped cookies was determined to be 90 d and that of the aluminum foil wrapped cookies was 110 d at room temperature. |
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