Optimal formulation of a product containing black wheat granules

Figures & data

Figure 1. Shows the production process flow of BWGP from raw materials screening, processing, mixing, semi-finished products, testing, packaging, finished product sales, and other links.

Figure 2. Effects of baking condition on sensory evaluation of Wheat flour (1means “Not edible state (inedible)”; 2 means “During heating”; 3 means “Less cooked”; 4 means “Half-cooked state”; 5 means “Cooked edible state”). Temperature (from top to bottom) for each level is 10 , 20 , 30 , and 40 min, respectively (The illustrations of Figures 2 to 6 are the same).

Figure 3. Effects of baking condition on sensory evaluation of flour. The annotation in Figure 3 is the same as Figure 2.

Figure 4. Effect of baking condition on sensory evaluation of corn flour. The annotation in Figure 4 is the same as Figure 2.

Figure 5. Effects of baking condition on sensory evaluation of black beans. The annotation in Figure 5 is the same as Figure 2.

Figure 6. Effects of baking condition on sensory evaluation of black sesame seeds. The annotation in Figure 6 is the same as t Figure 2.

Table 1. Effects of black sesame seeds on the sensory quality of BWGP.

	Addition of black sesame seeds (%)
Evaluation index	1	3	5	8
Color	Lighter color, brownish gray	Black appears	Brownish black, black sesame in the mixed material has obvious	Was brown, black
Aroma and taste	Smell lighter	Aroma is better, sesame specific aroma	Sesame unique aroma, flavor and fragrance are more appropriate head	Sesame aroma too thick, covering the aroma of dates and so on
Taste	Insufficient sense of taste	No sesame exclusive taste, peanuts, red dates are good taste	Strong sense of taste	Sesame flavor is very strong, covering the taste of other materials

Table 2. Effects of the addition of red dates on the sensory quality of BWGP.

	Addition of red dates (%)
Evaluation index	5	10	15	20
Sweetness	Lighter taste, no sweetness	Taste is still not obvious	Slightly sweet, suitable for the general population	More sweet, a small number of people prefer sweet food
Aroma and taste	Basically do not highlight the aroma of red dates	Aroma appropriate	Aroma suitable, a little thick	Aroma, cover up part of the sesame, peanut aroma
Taste	Basically no jujube flavor	Taste slightly, not prominent	Appropriate taste, synergy with sugar better	Jujube taste is too strong, a bit bitter taste

Table 3. Effect of brown sugar on sensory evaluation of BWGP.

Evaluation index	Addition of brown sugar (%)
	5	8	10	15	20
Sweetness	Basically no sweetness	Slightly sweet feeling, but not obvious enough	Moderate sweetness	The sweetness is obvious, and the taste before the entrance is relatively enough	Slightly sweet feeling, more suitable for partial sweet crowd favorite
Taste	Insufficient taste	Before the taste slightly, after taste is not enough	The sense of taste is relatively adequate, but the former taste is lacking	Taste obvious, before and after the taste is obvious, especially after the taste	The taste is obvious, the former taste is full, but not a favorite after feeling

Table 4. Determination of the weight vector for BWGP sensory quality evaluation criteria (established according to the Chinese national standards).

State description	Evaluation level
	v1: excellent	v2: preferably	v3: general	v4: unqualified
Organizational structure	Loose powder without agglomeration, no visible foreign impurities, no fat precipitation	Loose powder slightly caking, a little fat precipitation	Slight caking, fat precipitation	Caking phenomenon, a little impurities, a large amount of fat precipitation
Color and lustre	Color, texture is more uniform, showing gray-black	Gray-black, more uniform	Light gray or dark black, uniform	Gray and uneven
Aroma and taste	Fragrant aroma, no burnt or other odor	With sesame and noodles flavor, no other smell	Slight fragrance, with a little burnt taste	No fragrance, burnt or other smell
Impulse stability	With a proper amount of boiling water above 80 degrees, no obvious agglomeration, no layering phenomenon, moderate viscosity, uniform paste, and better fluidity	With a proper amount of boiling water above 80 degrees, no obvious agglomeration, moderate viscosity, fluidity after mixing better	After boiling water, knot groups, stratification phenomenon, the fluidity after mixing somewhat less	Too thick or too thin, more agglomeration or poor mobility, it is difficult to form homogeneous after mixing
Taste	Mellow taste fine, sweet entrance, and there is no astringent taste which is difficult to swallow	Taste more mellow, slightly sweet entrance, no significant astringent taste	Some astringent taste, sweet taste or sweet taste is not obvious	Rough taste, uneven sweetness, poor overall taste

Table 5. The weight distribution statistics of BWGP quality factors (Fuzzy Judgment Matrix).

Sensory evaluator number	Organizational structure	Color and lustre	Aroma and taste	Impulse stability	Taste
1	18.5	19	20	20.5	22
2	22	21.5	18.5	18.5	19.5
3	19	21	19	22	19
4	21.5	19.5	20	19	20
5	20.5	18	22	19	20.5
6	19.5	20.5	18	22	20
7	21	19.5	19	20.5	20
8	26	16.5	20	16	21.5
9	23.5	19.5	18	17.5	21.5
10	22	18.5	17.5	23.5	18.5
Mean value	21.5	19.5	19	20	20
Weight value	0.215	0.195	0.19	0.20	0.20

Table 6. BWGPs for sensory evaluation of the distribution of votes (Fuzzy Judgment Matrix).

	Organizational structure				Color and lustre				Aroma and taste				Impulse stability				Taste
Sensory evaluator number	v1	v2	v3	v4	v1	v2	v3	v4	v1	v2	v3	v4	v1	v2	v3	v4	v1	v2	v3	v4
1	2	6	0	2	3	3	2	2	1	4	3	2	1	4	3	2	1	4	2	3
2	2	5	2	1	3	4	1	2	2	4	2	2	1	5	2	2	2	3	4	1
3	3	3	4	0	0	4	6	0	1	3	4	2	0	4	6	0	0	7	3	0
4	3	3	4	0	1	3	4	2	3	3	4	0	5	1	3	1	3	5	2	0
5	3	5	1	1	2	6	2	0	2	5	3	0	2	8	0	0	5	4	1	0
6	3	3	4	0	0	5	5	0	1	6	3	0	1	4	4	1	3	2	4	1
7	3	4	3	0	2	3	3	2	1	6	3	0	2	4	2	2	2	4	3	1
8	4	2	4	0	2	3	5	0	4	2	4	0	3	4	3	0	4	1	5	0

v₁:excellent; v₂:preferably; v₃:general; v₄:unqualified.