Study on Optimization of Quinoa and Jujube biscuits Manufacturing Process by Response Surface Methodology

A novel functional biscuit was developed using low-gluten wheat flour, quinoa flour, and jujube flour as the primary raw materials, with sensory evaluation serving as the core indicator. The production process of quinoa and jujube biscuits was optimized through single-factor experiments and response surface methodology. The results indicated that the highest sensory score of 91.43 was achieved under the following formulation: quinoa flour 27%, jujube flour 26%, granulated sugar 21%, butter 30%, eggs 60%, skim milk 25%, and baking soda 0.5%. The biscuits produced under these conditions exhibited a golden color, uniform texture, and a well balanced aroma of quinoa and jujube, resulting in the most desirable flavor profile.