Khảo sát các yếu tố ảnh hưởng đến chất lượng bánh quy nhân hạt sen nhuyễn

Abstract

This study aimed to find out the best formulation for making the lotus seed cookies with attractive favour and colour that may provide more choices for customers. The ratio of added amount of lotus seeds, magarine, egg yolk, baking powder and baking soda, baking process had a clear impact on physical properties, and sensory values. The result showed that the good physical properties lotus seed cookies were made of 25% of lotus seeds, 50% magarine, 30% of egg yolk, 0,5% of baking powder and 0,5% baking soda. The baking process consisted of two stages: the first baking stage was carried out at 160^oC for 10 minutes, then the temperature was increased to 170^oC for 14 minutes in second stage that generate attractive color for cookies.

Keywords: baking, cookies, lotus seed.