Abstract:With sensory evaluation， color， texture， glass-transition temperature， and microstructure as evaluation indexes， the influence of different raw and auxiliary materials on the quality of reshaped Hemerocɑllis citrinɑ Baroni （daylily） chips was studied. An in vitro simulated digestion test was adopted to discuss the flavonoid bioavailability of chip products respectively processed from fresh （F）， powdery （P）， and dry （D） materials. The results showed that the quality and flavonoid bioavailability of reshaped chips differed according to different raw and auxiliary materials. The total values of sensory scores for F-chip， P-chip， and D-chip were 86.3， 70.8， and 63.5， respectively. Three kinds of raw materials and four auxiliary materials of the daylily had significant effects on the chips in terms of color， texture， and Tg. F-chip had the highest L* value， the P-chip had the greatest hardness and brittleness， and the F-chip had the lowest Tg. L* value hit the top in fresh daylily， flour， soybean， peanut， sesame， and sucrose-composite chips （F/FL/So/Pe/Se/Su）. The hardness of F/FL/So， F/FL/Pe， F/FL/Su， F/FL/So/Pe/Se/Su chips were significantly different from F/FL（P<0.05）， while the other five significantly differed from F/FL（P<0.05） in brittleness. Except for F/FL/Se， all shared significant differences in the Tg value （P<0.05）. The three chips were disparate from each other in terms of the digestive average particle size and the flavonoid content （P<0.05）， among which the P-chips had the highest flavonoid bioavailability. Combining sensory quality and flavonoid bioavailability， the F-chips and chips made of soybean， peanut， sesame， and sucroses have great overall quality.