Response Surface Optimization on Formulation of Cookie Made with Ultramicro Green Tea Powder

SONG Zhenshuo; WANG Lili; LIN Qingxia; ZHANG Lei

doi:10.19303/j.issn.1008-0384.2022.012.014

Volume 37 Issue 12

Dec. 2022

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Article Navigation > Fujian Journal of Agricultural Sciences > 2022 > 37(12): 1619-1625

SONG Z S, WANG L L, LIN Q X, et al. Response Surface Optimization on Formulation of Cookie Made with Ultramicro Green Tea Powder [J]. Fujian Journal of Agricultural Sciences，2022，37（12）：1619−1625 doi: 10.19303/j.issn.1008-0384.2022.012.014

Citation:

SONG Z S, WANG L L, LIN Q X, et al. Response Surface Optimization on Formulation of Cookie Made with Ultramicro Green Tea Powder [J]. Fujian Journal of Agricultural Sciences，2022，37（12）：1619−1625 doi: 10.19303/j.issn.1008-0384.2022.012.014

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Response Surface Optimization on Formulation of Cookie Made with Ultramicro Green Tea Powder

doi: 10.19303/j.issn.1008-0384.2022.012.014

Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350013, China

Received Date: 2022-04-04
Accepted Date: 2022-04-04
Rev Recd Date: 2022-12-03

Available Online: 2023-01-01

Publish Date: 2022-03-28

Abstract

Abstract

Objective A formula for making cookies using ultramicro green tea powder as an ingredient was optimized. Method A single factor experiment was conducted to define the recipe including the ultramicro green tea powder, butter, and powdered sugar for making cookies evaluated by a sensory panel. A 3-factors Box-Behnken test was designed to optimize the amount of each ingredient based on the results of sensory evaluation, and the physical, and chemical properties of the cookies with the optimum crecipe were deteceted. Result The cookies baked in an air oven with an overhead temperature of 170 ℃ and a underneath temperature of 150 ℃ for 20 min, received a high sensory evaluation score of 85.36 with 100% of total flour (low-gluten wheat flour + ultramicro green tea powder), 15% of the additive amount of egg liquid, 1% of lemon juice, 3.0% of ultramicro green tea powder, 84.4% of butter, and 25.9% of powdered sugar. Measured by a texture analyzer, the cookies had the indices in line with the national standards on hardness of 578.44 g and on crispness of 626.46 g·s. Conclusion The cookie made with an optimized formula was well received by the sensory panel with acceptable instrumental texture measurements. It was considered suitable for mass producing a value-added product of green teas.
- Ultramicro green tea powder,
- cookies,
- response surface method,
- formulation

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References(28)

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