Optimization on the Formulation of Passion Fruit Cookies by Response Surface Methodology with Fuzzy Evaluation

In order to explore the best formula of passion fruit cookies, the formula of passion fruit cookies was studied by taking the juice powder of passion fruit, low gluten wheat flour, soft granulated sugar and butter as the main raw materials. The fuzzy comprehensive evaluation model of passion fruit cookies was established, and the sensory score was taken as the index. According to the results of single factor experiment, the levels of the factors were selected and the formula of passion fruit cookies was optimized by Box-Behnken experiment design method. The results showed that the optimal formula of passion fruit cookies was 100% low gluten wheat flour, 16.5% juice powder of passion fruit, 32.3% soft granulated sugar, 72.7% butter, 0.7% sodium bicarbonate, 0.7% salt and 16% water. The baking conditions were as follows:the upper temperature of 180℃, the lower temperature of 160℃, and the baking time of 20 min. Under this technological condition, the passion fruit cookies met the requirements of GB 7100-2015 ″State Criteria for Food Safety of Biscuits″ and GB/T 20980-2007 ″Biscuits″ standards, and the sensory score was 99.9, which was better than that of other experimental groups. Under the conditions of optimized formula, the prepared passion fruit cookies were light golden yellow, crispy in taste, moderate in sour and sweet, and high in sensory score, which could provide technical reference for its development.