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Objective To explore the effects of the addition of low glycemic index (GI) corns tarch on the quality of biscuits and the in vitro starch digestibility. Methods Biscuits were prepared using wheat flour as the main ingredient and replacing wheat flour with low GI corn starch at 5 kinds of ratios of 0%, 10%, 20%, 30%, and 40%, and the quality characteristics and sensory characteristics of the biscuits was measured and analyzed. Their in vitro starch digestibility and the rheological properties of the digesta were investigated. Results Crude protein content was highest in the low GI corn starch biscuits with an addition level of 10%, at (7.65±0.10)%. Meanwhile, the carbohydrate content was lowest in the low GI corn starch biscuits with an addition level of 20%, at (66.14±1.50)%. The addition of low GI corns tarch increased the hardness and crispness of the biscuits, while improving their chewiness; when the addition was 10%, the biscuits received the highest scores for color, scents, texture, and organizational structure. As the amount of low GI corns tarch added increased, the estimated glycemic index (eGI) of the biscuits decreased, and the viscosity of the digesta increased. Conclusion Adding an appropriate amount of corns tarch can effectively improve the GI value of biscuits, providing a fundamental experimental basis for the development of low GI foods, and offering new insights into the application of corns tarch in the food industry.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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