柠檬皮渣膳食纤维在饼干中的应用

摘要

Dietary fiber (DF) extracted from lemon pomace was added to crisp biscuit and tough biscuit and the effects of adding lemon DF to biscuit quality and its texture characteristics were studied. The results showed that the optimum supplemental levels that add dietary fiber to crispy biscuit and tough biscuit was 2% and 1.5% , respectively, moreover, water holding capacity, hardness, fracturability and chewing indexes of the biscuits were improved.%将柠檬皮渣膳食纤维分别添加到酥性饼干和韧性饼干中，研究柠檬膳食纤维的添加对饼干品质和质构特性的影响。结果表明：柠檬膳食纤维在酥性饼干和韧性饼干中的最适添加量分别为2%和1.5%，此时饼干的感官品质、持水性、硬度、脆度和咀嚼性指标均有提高。