抗性淀粉饼干的研制及血糖指数评价

以感官评分为指标,通过单因素和正交试验设计优化抗性淀粉饼干的最佳配方为:以低筋粉小麦粉100％为基准,抗性淀粉25.0％、植物油24.0％、蔗糖32.0％、膨松剂1.6％、全蛋液2.0％、食盐1.0％、水10.0％.在此配方条件下,对抗性饼干进行感官、理化和卫生指标测定.结果表明:抗性淀粉饼干色泽均匀、呈金黄色；外形完整,花纹清晰,厚薄基本均匀,无收缩、变形、起泡、裂痕现象；断面结构呈多孔状,细密,无大孔洞；香味纯正,口感松脆细腻、不粘牙、无颗粒感.其各项理化指标和卫生指标均符合饼干国家相应标准；抗性淀粉饼干的水解指数和血糖指数分别为49.19、66.72,与对照组差异显著,属于中等血糖指数食品.

Development and Functional Evaluation of Resistant Starch Biscuits

With the organoleptic score as the index, single-factor and orthogonal experiments were carried out to design the optimum formula of resistant starch biscuits as follows: self-raising flour100%, RS 25.0%, vegetable oil 24.0% sugar 32.0% leavening agent 1.6%, whole egg 2.0%, salt 1.0 %, water 10.0%. The organoleptic, physicochemical, and health indices for resistant starch biscuits produced using the optimum formula were measured. The results showed that the resistant starch biscuits had the advantages of uniform color (golden yellow), intact appearance, clear patterns, uniform thickness, no shrinkage, no deformation, no blistering, no cracking, fine internal pores, pure flavor, crisp and delicate taste, no sticking to teeth, and no grainy taste. All the physicochemical and health indices met national standards. The in vitro hydrolysis index and glycemic index of resistant starch biscuits were measured, and the results showed significant differences from the control group in terms of the hydrolysis index and glycemic index, so resistant starch biscuits are the food with moderate glycemic index.