Abstract:In order to develop a new type of crispy and nutritious biscuit using distiller's quinoa grains，a new formula was optimized using a single factor and response surface design.The ingredients assessed included quinoa distiller's grains，which were by-products of the quinoa distillation process，and low-gluten flour，butter，baking soda，white granulated sugar，and liquid egg as auxiliary materials.The formula were assessed using a sensory score index.The results showed that the best formula contained a ratio of low-gluten flour to quinoa distiller's grains of 2∶1 and 21% butter，15% sugar，and 24% liquid egg.The biscuits prepared using this formula were crispy，tasty，and nutritious and had a delicate texture and sensory score of 92.62.The physicochemical and hygienic indices of the final product met the national quality and safety standards and had a good industrial production significance.