葛根营养曲奇饼干的研制_王燕[1]（pueraria nutrition cookie _ development wang yan [1]）

葛根营养曲奇饼干的研制_王燕1（PUERARIANUTRITIONCOOKIE_DEVELOPMENTWANGYAN1）FOODANDNUTRITIONINCHINA20095FOODANDNUTRITIONINCHINANO052009PREPARATIONOFPUERARIANUTRIENTCOOKIESWANGYAN,DENGHOUQIN,LUOFENGLIAN,ZHANGYUE,YUJIAOCOLLEGEOFFOODSCIENCEANDTECHNOLOGY,HUNANAGRICULTURALUNIVERSITY,CHANGSHA410128ABSTRACTKUDZUROOTHASHIGHNUTRITIONALVALUEANDMEDICINALVALUEITHASTHEREPUTATIONOF“ASIANGINSENG“INTHISPAPER,RADIXPUERARIAE,LOWGLUTENFLOUR,SHORTENING,SUGARASTHEMAINRAWMATERIALS,THROUGHSINGLEFACTORTESTANDORTHOGONALTESTOFFORMULATIONDESIGNOFPUERARIANUTRITIONCOOKIESTHERESULTSSHOWEDTHATKUDZUROOTCOOKIESWERENUTRITIOUSTHEBESTFORMULAISKUDZUPOWDER30、LOWGLUTENFLOUR30,SUGAR10、SHORTENING20,MILKPOWDER3EGGS25LECITHIN055,SWELLRELAXANT045,WATER35KEYWORDSKUDZUROOTCOOKIEPROCESSINGTECHNOLOGYALSOKNOWNASKUDZUVINE,KUDZUROOT,RADIXPUERARIAE,PUERARIAISALEGUMINOUSPERENNIALVINEPUERARINCOULDINHIBITPLATELETAGGREGATIONINDUCEDBYADENOSINEPHOSPHATETWOANDCOAGULATIONTHEROOTOFTHISPLANTRESEMBLESTHESWEETPOTATOISCOMMONLYUSEDINTRADITIONALCHINESEMEDICINE,WHILEBLOODENZYMESINDUCETHERELEASEOFFIVESEROTONININPLATELETSANDTHUSPREVENTTHROMBUSFORMATIONITISALSOAHEALTHFOOD,ANDISAFOODANDEDIBLEPLANTAPPROVEDBYTHEMINISTRYOFPUBLICHEALTH“GECHENG“AND“TREATMENTOFPARTIALHEARTACHE“ISVERYMEANINGFULITISCALLED“HUMANBODY“BYMODERNMEDICALCIRCLESTHEROOTISRICHINSTARCH,GEGENSU,DAIDZEIN,DAIDZEIN,PUERARIALOBATA,BRAINANDVASCULARMICROCIRCULATIONSYSTEMEXPERTS,ANDENJOYS“ASIA“AVARIETYOFEFFECTIVEINGREDIENTSSUCHASXYLOSE,PEANUTACIDANDSOONHASAFEVER,JIEJIGINSENG“REPUTATION23TIANJIN,TOUZHEN,SHENGYANGZHIXIEEFFICACYFORTREATMENTOFEXOGENOUSFEVER,HEADOFBISCUITSISAPOPULARFOOD,WILLBEADDEDTOTHEROOTSURFACEPAIN,MEASLESAIRTIGHTHEATDYSENTERY,DIARRHEA,HYPERTENSION1THEBISCUITMAKINGINTHEMODERNMEDICALPOWDERCANNOTONLYIMPROVETHECOMPREHENSIVEUTILIZATIONRATIOOFKUDZUROOT,BUTALSOCANSTUDIESHAVESHOWNTHATPUERARINANDTOTALFLAVONOIDSCANDILATECORONARYARTERIESANDCEREBROVASCULAR,ANDDEVELOPAUNIQUE,NUTRITIOUS,CHARACTERISTICCONVENIENCEFOODIMPROVETHEBLOODCIRCULATIONOFTHEHEARTANDBRAIN,SLOWDOWNTHEHEARTRATE,ANDREDUCETHEAEROBICACTIVITYOFTHEMYOCARDIUM,SOASTOMEETTHEGROWINGNEEDSOFTHECHINESEPEOPLEFORFUNCTIONALHEALTHFOODBIOGRAPHYWANGYAN1968,FEMALE,HUNANCHANGSHAPEOPLE,ASSOCIATEPROFESSOR,PHD,RESEARCHINTERESTSFOODFUNCTIONALINGREDIENTSANDFOODPROCESSINGTHEEFFECTOFTRADEONTHEOTHERSIDEISUSUALLYRELEASEDTHROUGHMULTIPLELINKSFOREXAMPLEPACKAGING,STORAGE,LOGISTICSANDSOONWILLSHARETRADEEFFICIENCY,RESULTINGINTHEDOMESTICMARKETITISALSOREASONABLETHATTHEPRICEISAFFECTEDINASMALLERRANGE4CONCLUSIONBASEDONTHEABOVEOFTHEBEIJINGNEWAPPLESHORTTERMPRICEFACTORSWECANKNOWTHATTHEFOREIGNTRADEANDTHECONSUMERPRICEINDEXAREVERYIMPORTANTTOTHEPRICEOFAPPLESTHEINFLUENCEOFLATTICEISREMARKABLEANDBOTHOFTHEMAREAFFECTEDTOSOMEEXTENTBYAPPLEPRODUCTSQUALITATIVEINFLUENCE,ONTHEONEHAND,INTERNATIONALSTANDARDHASRIGIDTOCOMMODITYQUALITYONTHEOTHERHAND,WHENPRICESRISE,THEQUALITYOFTHEUNITAMOUNTDEMANDHIGHERTHEREFORE,TOIMPROVETHEQUALITYOFAPPLESANDTOSTRENGTHENTHECOMMERCIALIZATIONOFAPPLESMEASURESSUCHASPROCESSING,MARKETINGANDINFORMATIONSYSTEMCONSTRUCTIONWILLENHANCEMARKETCOMPETITIONPOWER。INADDITION,ITSHOULDBEEXPLAINEDTHATTHEIMPACTOFACERTAINAREAOFAGRICULTURALPRODUCTSPRICESTHEREAREMANYFACTORS,SUCHASSUPPLYANDDEMAND,INCOMELEVELS,DIETARYHABITSANDRELATEDFACTORSPOLICIESANDSOON,THESEFACTORSHAVEGREATINFLUENCEONTHEPRICETRENDINTHEFUTURERINGANALYSISUSINGANANALYTICALMODELMUSTBEDONEWITHNEWOBSERVATIONSVERIFYANDMODIFYONANEXISTINGBASISBYCONSTANTLYADDINGNEWOBSERVATIONSORREFITTINGSOTHATTHEMODELHASBETTERINTERPRETABILITYNOREFERENCE1EASYTOHIM,LIUHANCHENGANEMPIRICALANALYSISOFCHANGESINCOSTPRICEAPPLECHINAAGRICULTURETECHNOLOGYANDECONOMY,2002,5XUXU,LIANLIAN,LAIMINGYONGEMPIRICALANALYSISOFRELATEDFACTORSAFFECTINGCHINASEXPORTTRADE2SOFTSCIENCE,2002,63LIUHANCHENG,EASYFAHAI,COMPARATIVEADVANTAGEANDINTERNATIONALCOMPETITIVENESSOFAPPLECHINESEANALYSISOFINTERNATIONALECONOMICANDTRADE,2002,34ZHAOXUANMIN,LIFENGEMPIRICALANALYSISOFINFLUENCINGFACTORSOFOILFUTURESPRICESMODERNIZATION,2007,15DEPARTMENTOFPLANTINGMANAGEMENTOFMINISTRYOFAGRICULTUREDEVELOPMENTREPORTOFCHINESEAPPLEINDUSTRY19952005FORTYFOURCHINESEFOODANDNUTRITION1MATERIALSANDMETHODS11TESTMATERIALSPUERARIACOLLECTEDFROMCILICOUNTYOFHUNANPROVINCE,NOMILDEW,NODETERIORATIONWHEATFLOURLOWGLUTENWHEATFLOURFORCRACKERSSODIUMBICARBONATEFOODGRADEOTHERINGREDIENTSSHORTENING,WHITESUGAR,LECITHIN,WHOLEMILKPOWDER,EGGANDCREAMESSENCE12TESTINSTRUMENTSANDEQUIPMENTTUNNELDRYINGMACHINE,CRUSHER,MIXER,SMALLANDFLOURMACHINE,FARINFRAREDELECTROTHERMALFOODOVENANDELECTRONICANALYTICALBALANCEONE3TESTMETHOD131PROCESSFLOW1PREPARATIONPROCESSOFKUDZUROOTPOWDERCLEANING,SURFACEANDDEEPPROCESSING,DRYING,GRINDINGANDDICING2THEPROCESSINGFLOWOFKUDZUROOTBISCUIT6MILKPOWDER,BAKINGSODA,ADDPROPERAMOUNTOFWATERTODISSOLVEEVENLYHEREBUTTERSOFTENLECITHINMIXING,TOADDINGPOWDEREDSUGAR,WATER,WHITESANDGEGENQUAN,EGGPOWDER,FLOURPOWDERMIXINGANDMODULATION,INTOTHEPASTRYBAG,BAKINGPAN,OILBRUSHING,EXTRUSIONMOLDING,BAKING,BAKING,FINISHING,ETC132OPERATIONPOINTS1THESELECTIONANDCLEANINGOFKUDZUROOTNOPESTS,NOMILDEWPUERARIA,WASHAWAYTHESURFACEOFTHESLUDGE,OFFTHEDAMAGEDNECROTICTABLEWITHAKNIFESKIN2DRIEDANDCRUSHEDRADIXPUERARIAECUTTHEKUDZUROOTINTO12CM3ITISEVENLYSPREADONTHEDRYINGBOARDANDPLACEDINTHETUNNELDRYINGOVENAT65DEGREESCENTIGRADE,68H,UNTILCOMPLETELYDRYTHENSMASH80MESHESWITHACRUSHERSIEVE3THEMODULATIONOFDOUGHTHESHORTENINGISOPENEDINTHEFLOURMIXERTHELECITHIN,WITHSTIRRINGADDINGSUGAR,EGGANDWATERRESPECTIVELYAFTERDISSOLVINGSTIRUPTHEBAKINGSODA,MILKPOWDER,WATERANDSOONTHENADDTHEKUDZUROOTPASTEANDSTIRITINTOMILKSTATEAFTERADDINGTHEFLOUR,STIRRINGMACHINEANDINTHEFORMATIONOFSTICKYTHEPOWDERTEMPERATURESHOULDBECONTROLLEDAT2228DEGREESCENTIGRADE4EXTRUSIONMOLDINGWILLDOWELLTHEBATTERISLOADEDINTOTHECLOTHPOCKETWITHAFLOWERSPOUTANDTHEBATTERISPRESSEDAGAINSTTHEWIPEONTHEIRONBAKINGPANLIGHTLYCOATEDWITHATHINLAYEROFOILONTHEBAKINGBOARD,TOPREVENTSTICKINGBOTTOMTOFORCEEVENLY,THEBISCUITBLANKMADEABOUT2CMDIAMETER,THICKAROUND1CMOFTHEROUNDPATTERN5BAKINGPLACETHEPANINPLACEHEATTHEOVEN,THESURFACEFIRETEMPERATURECONTROLIS160TO170DEGC,TEMPERATURECONTROLPRIMERTHEBISCUITCOLORIS140150DEGCANDTHETIMEIS1517MINITSBROWN6COOLINGANDPACKINGREMOVEFROMOVENANDPLACECOLDNATURALCONDITIONSAREREDUCEDTO3840DEGC,ANDREJECTEDSUBSTANDARDPRODUCTSAREPACKAGEDCANEXPERIMENTONINFLUENCEOF133INGREDIENTSONPRODUCTQUALITY1THEEFFECTOFDIFFERENTPUERARIAPOWDERONTHEQUALITYOFPRODUCTSWASSTUDIEDADOPTSINGLEFACTOREXPERIMENTWASCARRIEDOUTTOINVESTIGATETHETASTEANDAPPEARANCEOFDIFFERENTPUERARIAPOWDERINFLUENCE2THEINFLUENCEOFDIFFERENTSHORTENINGAMOUNTSONTHEQUALITYOFTHEPRODUCTSSINGLEFACTOREXPERIMENTWASCONDUCTEDTOINVESTIGATETHEEFFECTSOFDIFFERENTAMOUNTSOFSHORTENINGONTHETASTEANDAPPEARANCEOFTHEPRODUCTINFLUENCEOFVIEW3THEAMOUNTOFSUGARADDEDDIFFERENTTESTPRODUCTQUALITYTHROUGHSINGLEFACTOREXPERIMENTSOFDIFFERENTSUGARADDITIONONTHETASTEANDAPPEARANCEOFTHEPRODUCTINFLUENCE。4FORMULATESTOFKUDZUROOTBISCUITGEGENQUANPOWDERANDLEAVENINGTHEDOSAGEOFTHEAGENT,SHORTENINGANDSWEETENINGAGENTISTHEMAINFACTORAFFECTINGTHEQUALITYOFBISCUITPRODUCTSTHEOPTIMUMRATIOOFEACHFACTORWASDETERMINEDBYORTHOGONALTEST2RESULTSANDANALYSISEFFECTOFADDING21PUERARIAPOWDERONTHEQUALITYOFPUERARIALOBATANUTRITIOUSBISCUITTHEADDITIONOFPUERARIAPOWDERWOULDGREATLYINCREASETHEFLAVORANDFLAVOROFBISCUITSINFLUENCESINGLEFACTOROFTHEEFFECTOFDIFFERENTDOSAGEOFPUERARIAPOWDERONTHEQUALITYOFBISCUITTESTRESULTSARESHOWNINTABLE1SURFACE1SINGLEFACTOREXPERIMENTONTHEAMOUNTOFPUERARIAPOWDERTESTNUMBERTHEAMOUNTOFPUERARIAPOWDERSENSORYEVALUATION120,SOFTTASTE,POORFLAVOR225TASTEALITTLECRISP,GENERALFLAVOR330CRISPANDFRAGRANT435CRISPTASTE,TASTESLIGHTLYBITTER540,SOMEHARD,DIFFICULTTOCHEW,BITTERTASTETABLE1SHOWSTHATTHEAMOUNTOFPUERARIAPOWDERAFFECTSTHEPROPERTIESOFBISCUITSVERYLARGETHETOTALAMOUNTOFPUERARIAPOWDERISSMALL,WHICHCANNOTHIGHLIGHTTHEFLAVOROFKUDZUROOTPRODUCTSFEATURESTHETOTALAMOUNTOFPUERARIAPOWDERISTOOMUCH,ANDTHEDOUGHISNEITHERELASTICNORTOUGHITSHARDTOKNIT,DIFFICULTTOCHEW,BITTERTOTASTEANDDIFFICULTTOSHAPEBYTESTANDANALYSIS,THESURFACEWHENTHEAMOUNTOFPOWDERANDSWEETPOTATOIS2535,THETASTEANDFLAVORAREBETTEREFFECTOF22ADDINGAMOUNTOFBUTTERONTHEQUALITYOFPUERARIALOBATANUTRITIOUSBISCUITVEGETABLESHORTENINGHASEFFECTONTHEFORMATIONOFTHEDEFECTIONOFTHEDOUGH,CANPREVENTTHEFORMATIONOFGLUTEN,THEREFORE,HASANIMPORTANTIMPACTONTHEBISCUITSTRUCTUREDIFFERENTFROMRESULTSOFSINGLEFACTORTESTONTHEINFLUENCEOFBUTTERADDITIONONBISCUITQUALITYARESHOWNINTABLE2SURFACE2SINGLEFACTORTESTOFBUTTERADDITIONTESTNUMBER,SHORTENINGAMOUNTADDEDSENSORYEVALUATION110TASTEHARD,ROUGH,SHINYSURFACE215,THETASTEISCRISP,SMOOTHANDBRIGHTSURFACE320CRISPTASTE,SMOOTHANDBRIGHTSURFACE425CRISPTASTE,FRIEDFLAVOR530BISCUITSDEFORMED,FRIED,HEAVYFLAVORWANGYANETALDEVELOPMENTOFPUERARIAENUTRITIOUSBISCUITFROMTABLE2,THERESULTSSHOWEDTHATTHEAMOUNTOFSHORTENINGOFVEGETABLEWASLITTLEANDTHETASTEWASGOODROUGH,LESSLUBRICATEDANDDELICATETOOMUCHFILLINGDOUGHISLOOSEANDDIFFICULTTOFORMSMALLER,PUTALITTLELONGER,WILLGOOILTHEAMOUNTOFSHORTENINGIS1525,THEBISCUITSURFACEISNEATANDSMOOTH,ANDTHETASTEISBETTERTWO3SUGARANDADDITIVESONTHEQUALITYOFPUERARIABISCUITSUCROSEISDISSOLVEDINABISCUITACCORDINGTOTHEMOISTURECONTENTPARTIALLYDISSOLVEDANDTHENRECRYSTALLIZEDORFORMEDAMORPHOUSGLASSAFTERBAKINGBODY,WHICHINTHISWAYSTRONGLYAFFECTSTHESTRUCTUREOFBAKEDBISCUITS7INADDITION,SUCROSEISAMAJORPARTICIPANTINTHEMAILLARDREACTIONDURINGBAKINGTHISHASANIMPORTANTEFFECTONTHEAPPEARANCE,COLORANDTASTEOFCOOKIESSUCROSECONTENTLESS,SWEETTOOWEAK,MAILLARDREACTIONISNOTENOUGH,POORCOLORADDEDTHETASTEISTOOSWEET,THECOLORISDARKERANDTHEVISUALEFFECTISPOOR8ONTOPOFFORREASONS,ITISNECESSARYTOMAKEALISTOFTHEEFFECTSOFDIFFERENTAMOUNTSOFSUCROSEONTHEQUALITYOFBISCUITSFACTORTESTS,RESULTSARESHOWNINTABLE3TABLE3THEAMOUNTOFSUGARADDEDSINGLEFACTORTESTTHEAMOUNTOFSUGARADDEDTESTNUMBEROFSENSORYEVALUATIONONE6,PALECOLOR,BASICALLYNOSWEETTWO8YELLOWCOLOR,LIGHTSWEETTASTETHREE10,COFFEECOLOR,SWEETTASTEAPPROPRIATEFOUR12DARKBROWNCOLOR,SUITABLEFORSWEETTASTEFIVE14,DARKCOLOR,SWEETTASTETABLE3SHOWSTHESUGARCONTENTIS812,ANDCOLORSWEETNESSISMOREAPPROPRIATEEXPERIMENTONFORMULAOPTIMIZATIONOF24RADIXPUERARIAENUTRITIOUSBISCUITACCORDINGTOTHERESULTOFSINGLEFACTOREXPERIMENT,THEFORMULAWASCHOSENTHEAMOUNTOFPUERARIAPOWDERATHEAMOUNTOFWHITESUGARPOWDERBANDSHORTENINGAMOUNTC3FACTOR,TAKE3LEVELSTOESTABLISHL934ORTHOGONALTESTTESTTOFINDTHEBESTFORMULASEETABLE4ANDTABLE6TABLE4FACTORSANDLEVELSOFORTHOGONALTESTHORIZONTALFACTORPUERARIAPOWDERSUGARAMOUNTSHORTENINGAMOUNTONETHIRTYEIGHTFIFTEENTWOTWENTYFIVETENTWENTYTHREETHIRTYFIVETWELVETWENTYFIVECOMPOSEDOF15FOODSENSORYEVALUATIONPERSONNEL,APANELOFJUDGESONTHEPRODUCTCOLOR25POINTS,TASTE25POINTS,FLAVOR25POINTSANDTISSUESHAPETHESCORESOFSENSORYTESTS25POINTSARESHOWNINTABLE5,THEEVALUATIONRESULTSARESHOWNINTABLE6TABLE5SENSORYSCORESTANDARDOFKUDZUNUTRIENTBISCUITSQUALITYINDEXSCORECOLOURANDLUSTRE25POINTSCOFFEECOLOR,UNIFORMCOLOR,SLIGHTLYLIGHTSURFACE,DARKBROWNCOLOR,BASICALLYUNIFORM,WITHOUTTOOBRIGHTYELLOWORGRAY,UNEVENCOLOR08POINTSTHEREISNOOVERBURNTOROVERWHITEPHENOMENON1825POINTDEFOCUS917POINTSTASTE25POINTSCRUNCHY,SWEETANDNOTGREASY1825POINTSISCRISPANDDELICATE,SLIGHTLYSTICKYTEETH,SWEETNESSISNOTCRISP,ROUGH,STICKYTEETH,PARTIALSWEETORWEAK08POINTSIN917POINTSFLAVOR25POINTSTHESPECIALFRAGRANCEOFKUDZUROOTISOBVIOUS1825POINTSHASTHESPECIALFRAGRANCEOFKUDZUROOT917POINTSWITHOUTKUDZUROOT,THEFLAVORISDIFFERENT08POINTSHISTOMORPHOLOGY25POINTSRULES,INTEGRITY,BULKINESS1825POINTSMOREREGULAR,COMPLETE,ANDMOREBULKY917POINTSIRREGULAR,INCOMPLETE,NOTBULKY08POINTSTABLE6RESULTSANDANALYSISOFL934ORTHOGONALTESTFACTORSENSORYSCORETESTNUMBERAPUERARIAPOWDERBPOWDERCSHORTENINGEMPTYCOLUMNSCORESCOLORTASTETASTETISSUEDOSAGEDOSAGEDOSAGE113018115ONENINETEENPOINTTWONINETEENPOINTFIVENINETEENPOINTSIXNINETEENPOINTTHREESEVENTYSEVENPOINTSIXTWO1210220TWONINETEENPOINTSEVENTWENTYPOINTTHREETWENTYONEPOINTTHREETWENTYPOINTEIGHTEIGHTYTWOPOINTONETHREE1312325THREENINETEENPOINTFIVE19920,TWOTWENTYSEVENTYNINEPOINTSIX4225ONETWOTHREENINETEENPOINTONEEIGHTEENPOINTNINEEIGHTEENPOINTFIVENINETEENPOINTFOURSEVENTYFIVEPOINTNINEFIVETWOTWOTHREEONEEIGHTEENPOINTFIVENINETEENTWENTYPOINTTWOTWENTYPOINTONESEVENTYSEVENPOINTEIGHTSIXTWOTHREEONETWOSEVENTEENPOINTTWOSEVENTEENPOINTONENINETEENPOINTEIGHTTWENTYSEVENTYFOURPOINTONE7335ONETHREETWONINETEENPOINTFOURNINETEENPOINTTHREEEIGHTEENPOINTEIGHTEIGHTEENPOINTSEVENSEVENTYSIXPOINTTWOEIGHTTHREETWOONETHREEEIGHTEENNINETEENNINETEENPOINTTHREEEIGHTEENPOINTSIXSEVENTYFOURPOINTNINENINETHREETHREETWOONEEIGHTEENPOINTTWOEIGHTEENPOINTNINENINETEENPOINTFIVENINETEENPOINTTWOSEVENTYFIVEPOINTEIGHTK1SEVENTYNINEPOINTSEVENSIXSEVENSEVENTYSIXPOINTFIVESIXSEVENSEVENTYFIVEPOINTFIVETHREETHREESEVENTYSEVENPOINTZEROSIXSEVENK2SEVENTYFIVEPOINTNINETHREETHREESEVENTYEIGHTPOINTTWOSIXSEVENSEVENTYSEVENPOINTNINETHREETHREESEVENTYSEVENPOINTFOURSIXSEVENK3SEVENTYFIVEPOINTSIXTHREETHREESEVENTYSIXPOINTFIVEZEROZEROSEVENTYSEVENPOINTEIGHTSIXSEVENSEVENTYSIXPOINTEIGHTZEROZERORFOURPOINTONETHREEFOURONEPOINTSEVENSIXSEVENTWOPOINTFOURZEROZEROZEROPOINTSIXSIXSEVENFORTYSIXCHINESEFOODANDNUTRITIONTABLE6ISTHEFORMULAOPTIMIZATIONEXPERIMENTRESULTANDTHEEXTREMEDIFFERENCEOFKUDZUROOTBISCUITANALYSISRESULTFROMTHERANGEANALYSISOFTHECOMPREHENSIVEEVALUATIONRESULTS,THERESULTSOFRVALUESHOW,THEPRIMARYANDSECONDARYORDEROFTHE3FACTORSAFFECTINGTHEQUALITYOFBISCUITSISPUERARIALOBATAPOWDERA“SHORTENINGC,SUGARBTHEOPTIMUMFORMULAISOBTAINEDASA1B2C2,THEWHOLEPUERARIAPOWDERDOSAGE30,SUGARCONSUMPTIONACCOUNTEDFOR10,UPBUTTERCONSUMPTIONACCOUNTEDFOR203QUALITYSTANDARDOFKUDZUROOTBISCUIT31TESTRESULTSOFMAINNUTRIENTSINFINISHEDPRODUCTS7SURFACE7,THEMAINNUTRITIONALINGREDIENTSOFTHETESTRESULTSUNITG/100GCRUDEFAT,CRUDEPROTEINCAGEGENSUTESTRESULTS2443,687,022,19432SENSORYINDEXESCOLORCOFFEECOLOR,UNIFORM,NOWHITEPOWDER,NOEXCESSIVECOKEANDOVERWHITEPHENOMENONSHAPECOMPLETESHAPE,CLEARPATTERN,THICKTHIN,UNIFORM,NOSHRINKAGE,NODEFORMATION,NOFOAMING,NOLARGERORMORETHECONCAVEPHENOMENON,SECTIONSTRUCTUREISPOROUS,NOHOLES,NOPOLLUTION,NOFOREIGNBODYTASTEANDTASTETHEROOTOFKUDZUROOTISRICHINFRAGRANCE,ODORLESSANDCRISPCRISP,FINE,NONSTICKTEETH33PHYSICALANDCHEMICALINDEXESTHEWATERISLESSTHAN45,THEBASICITYWITHSODIUMCARBONATEMETERISLESSTHAN04,TOTALSUGARINTHECONVERSIONOFSUGARMETERISLESSTHAN40,ACIDVALUEINMETER5MG/G,THEPEROXIDEVALUETHEFATMETER25MG/G,ARSENICAS05MG/KG,LEADPB5MG/KG34MICROBIALINDEXTHETOTALNUMBEROFCOLONIESISLESSTHANOREQUALTO700CFU/GGB4759284,COLIFORMGROUP20CFU/100GGB4759384,MOLDCOUNT50CFU/GPATHOGENICBACTERIASALMONELLA,SHIGELLA,STAP