抗性糊精饼干的研制及其血糖生成指数测定

Development and determination of glycemic index value of a resistant dextrin biscuit

中文关键词:  抗性糊精  血糖生成指数  饼干

英文关键词:resistant dextrin  glycemic index  biscuit

中文摘要:

      目的 以低血糖生成指数(glycemic index, GI)原料-抗性糊精部分替代低筋面粉、低聚异麦芽糖替代蔗糖研制低血糖生成指数的饼干。方法 在单因素试验与正交试验优化得到的低GI饼干生产的配方与工艺基础上, 通过比较感官评定得分与血糖预测指数值等方法进一步确定了抗性糊精添加量, 同时研究了抗性糊精的添加对面团性能以及饼干质构特性的影响。然后按照国家标准, 通过人体试食试验对所得产品进行了血糖生成指数测定。结果 当抗性糊精添加量为30%时, 饼干的硬度和咀嚼性最低, 饼干的弹性最高, 且此时饼干的感官品质最佳, 面团各性能也达到最佳。按照抗性糊精替代30%低筋面粉、黄油添加量为10%、低聚异麦芽糖添加量15%、小苏打添加量0.5%、全蛋液5%、脱脂奶粉3%、食盐0.5%、泡打粉1.0%的优化配方, 在上火温度160 ℃、底火温度160 ℃、焙烤时间15 min的焙烤条件下, 可以得到色香味俱全的抗性糊精饼干, 产品的GI均值为39.6, 这表明该产品为一种低GI饼干。结论 以低GI原料-抗性糊精部分替代低筋面粉、低聚异麦芽糖替代蔗糖可以生产口感良好的低血糖生成指数的饼干。

英文摘要:

      Objective To develop low glycemic index biscuit by using resistant dextrin partly replace low-gluten flour and isomaltooligosaccharide instead of sucrose as main raw material. Methods The formula and baking processing of resistant dextrin biscuit were studied by single factor and orthogonal test previously. The addition ratio of resistant dextrin was further confirmed through comparing the sensory evaluation score and glycemic index predicted value, and the effects of resistant dextrin on dough properties and biscuit quality and structure characteristics were investigated. Then according to the national standard, the glycemic index of the obtained products were measured by human test. Results When the amount of resistant dextrin was 30%, the dough had the best properties, the hardness and chew ability of the biscuits were the lowest, and the elasticity of the biscuits was the highest. The sensory quality was the best at this time, the optimum formula was resistant dextrin 30%, butter 10%, isomaltooligosaccharide 15%, sodium bicarbonate 0.5%, whole egg 5%, skimmed milk 3%, salt 0.5%, and baking powder 1.0%. And the optimum baking processing was baking temperature 160 ℃, and baking time 15 minutes. The glycemic index value of the delicious resistant dextrin biscuit was 39.6, which proved that this biscuit was a low GI biscuit. Conclusion Low GI raw material-resistant dextrin can be used to partially replace low gluten flour and isomaltooligosaccharide instead of sucroseto produce cookies with good taste and low glycemic index