Recipe optimization of millet and Forsythia suspensa leaf crisp cookie with response surface method and its quality analysis

Using wheat flour as base ingredient and blending it with millet flour and Forsythia suspensa leaf powder, studies were conducted on functional cookies development．Cookie recipe was optimized by single-factor experiments and response surface methodology, ultimately determining optimal addition amounts of millet flour, Forsythia suspensa leaf powder, white granulated sugar, and butter to be 28.79%, 8.92%, 14.66%, and 14.73%, respectively．Sensory score of optimized cookies reached 88.5 points, closely matching predicted value．Comprehensive quality testing of cookies revealed that in physicochemical properties, moisture content（3.28%）, acid value（0.94 mg/g）, and peroxide value（0.024 g/100g）of optimal treatment sample were all significantly lower than those of control treatment．In food safety, all microbial indicators met food safety standards．In textural properties, sample hardness was 25.75 N, with moderate crispness and cohesiveness．In nutrient and antioxidant capacity, total dietary fiber content（8.36%）of optimal treatment sample was significantly higher than that of control treatment, total phenolic and total flavonoid contents were 0.29 and 0.21 mg/g, respectively, and antioxidant capacity indicators such as DPPH, ABTS, and hydroxyl radical scavenging rates were all significantly enhanced compared to control treatment．Electronic nose and PCA analysis results have demonstrated that Forsythia suspensa leaf powder positively improved cookies' volatile flavor．These findings provide theoretical and technical references for functional grain-based cookie development．