NGHIÊN CỨU ẢNH HƯỞNG CỦA TỶ LỆ DỊCH LÁ DỨA BỔ SUNG VÀ CHẾ ĐỘ NƯỚNG ĐỂ NÂNG CAO CHẤT LƯỢNG CỦA BÁNH YẾN MẠCH

Abstract

Oats are popularly grown in countries with temperate climates. Oats have a high nutritional
value, rich in protein and fiber. Pandan leaves have cool and pleasant aroma. Pandan leaves
are often distributed in the tropics and subtropics. In Vietnam, Pandan leaves (Pandanus amaryllifolius) are grown widely in the country. Oats are rich in nutrients, fiber, and light taste,
so when combining with Pandan leaf juice they will increase the sensory value (color, smell,
taste) and meet the needs for healthy diet today. This research is done to study the reflection
of the Pandan leaf juice percentage and baking scheme on physical quality and sensory values
of oat cookies supplemented with pandan leaf juice. The results showed that the optimal percentage of Pandan leaf juice was 50% (compared to oats) and the most suitable temperature
for baking was 1450C in 30 minutes.