Optimization of Formulation Parameters for Reduced-Fat Katima with Improved Nutritional Quality Using Response Surface Methodology and Evaluation of Quality Characteristics

This work optimized the formulation of the traditional Kyrgyz layered pastry Katima to lower its high butter-derived lipid content. High-gluten flour served as the base raw material, with butter, yeast, salt, egg liquid, and raisins as auxiliary ingredients. Single-factor trials combined with Box–Behnken response surface methodology (RSM) were carried out, with overall sensory score as the primary evaluation index to screen critical formulation variables: butter, yeast, and salt exerted distinct linear and interactive effects on product acceptability. The validated optimal formula contained 12.67 g butter, 0.78 g instant active dry yeast, and 0.56 g edible salt per 100 g flour, yielding a mean sensory score of 95.03 and a 37.21% fat reduction relative to full-fat traditional Katima. Significant intergroup differences (p < 0.05) were observed in texture, surface color, and physicochemical profiles. Reduced-fat Katima exhibited elevated moisture, hardness, and chewiness, alongside markedly lower fat, peroxide and acid values, reflecting enhanced lipid oxidative stability. This study provides standardized technical parameters and a feasible upgrading strategy for industrialized production of healthy Xinjiang ethnic cereal pastries.