Abstract:The formulation of naked oat biscuits was improved by adding a certain proportion of purple potato powder，so as to enhance the sensory evaluation，texture，and nutrition content of the biscuits.The effects of the mass ratio of purple potato powder to naked oat flour，the amount of butter，and the amount of white sugar on the quality of the biscuits were investigated by single factor and orthogonal tests. Subsequently，the quality of naked oat biscuits before and after the improvement was compared by validation test，and the change in anthocyanins in naked oat biscuits after adding purple potato powder was analyzed by high-resolution mass spectrometry. According to the sensory scores and texture characteristics of the product，the optimal formula for the improved purple potato-naked oat biscuits was determined to be a mass ratio of 60∶140 of purple potato powder to naked oat flour，100 g of butter，and 80 g of white sugar. The naked oat biscuits with added purple potato powder had a uniform color，improved the color of the naked oats，had a good texture score，and added the unique aroma and flavor of purple potatoes，with a sensory score of 84.9. Additionally，20 types of anthocyanins were identified in the improved purple potato-naked oat biscuits，with a total anthocyanin content of 0.18 mg/g.