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Production and Shelf Life of Red Glutinous Rice Soft Cookie

LIU Jing-jing,CAI Jing,XU Zhe-xian,QIAN Li-dan,FANG Jiao,HAN Yao-ping,WANG Xue-feng,DAI Yang-jun   

  1. College of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
  • Online:2013-06-25 Published:2013-06-17

Abstract:

The production and shelf life of red glutinous rice soft cookie with partial replacement of red glutinous rice
for wheat flour were studied. The effect of red glutinous rice, white sugar and oil concentration, whipping time and
baking temperature on the sensory quality of the cookie was explored by one-factor-at-a-time design. The optimal process
parameters were determined as follows: 100% of low gluten flour, partial replacement of 18% of low gluten flour with red
glutinous rice, 36% of white sugar, 75% of oil and fat (consisting of 70% of butter, 14% of shortening and 16% of cream),
36% of egg, 0.2% of calcium propionate, 50 min of whipping, baking at an upper temperature of 150 ℃ and an lower
temperature of 130 ℃, and 20 min of baking. The shelf life of the cookie obtained under the optimized conditions was
predicted by ASLT method to be 150 d.

Key words: red glutinous rice, soft cookies, process parameters, shelf life