Textual Evaluation and Formulation Research of Low-calorie Buckwheat Moon Cake Crust

Abstract

In this paper, nine different formulas of buckwheat moon cake crust were used as research objects, and a new type of low-calorie buckwheat crust moon cake was developed through sensory evaluation and TPA test parameters. The best formulation of moon cake crust is buckwheat flour/high gluten flour (W: W) 60:40, invert sugar 32.5%, maltitol syrup 32.5%, peanut oil 15%, gum 0.2%. Texture Profile Analysis (TPA) showed that the hardness and chewiness decreased, but the cohesiveness increased as enlarge the amount of buck wheat flour. With addition of gum, hardness decreased, but chewiness increased. With loss of peanut oil, cohesiveness decreased.