Full
Outline
To develop healthy shortening biscuits by replacing traditional ingredients with fresh Dioscorea opposita Thunb., Avena sativa L. and coconut oil and evaluate their digestion properties.
Using the quantities of the ingredients of Avena sativa L. powder, fresh Dioscorea opposita Thunb. homogenate, coconut oil and sugar as variable factors, sensory scores and textural hardness were used as indicators to determine the ranges of additives for each ingredient in a one-way experiment, and then the formulation was optimized by Box-Behnken response surface methodology. Subsequently, an in vitro digestion model was applied to evaluate the starch hydrolysis rate of optimized formulated biscuits.
The ranges of addition for each ingredient were defined using the single-factor method. Subsequently, a quadratic multiple regression equation was obtained using sensory scores as response values, exhibiting that the addition of quantities of fresh homogenate of Dioscorea opposite Thunb., Avena sativa L., coconut oil and sugar had highly significant effects on sensory scores (P<0.001). As a result, the optimal formula was obtained to be a wheat flour-to-Avena sativa L. flour mass ratio of 73:27, with 14.9% fresh homogenate of Dioscorea opposite Thunb., 37.5% coconut oil and 40.9% sugar in quantity, yielding a corresponding sensory score of 86.79. The in vitro simulated digestion results showed that the starch hydrolysis rate of the optimized formulation was significantly lower compared to the control biscuits, with a hydrolysis rate of 80% at 180 min, which was considerably lower than those of the control ones (85% and 87%).
Biscuits formulated with Avena sativa L. powder, fresh Dioscorea opposita Thunb. homogenate and coconut oil exhibit favorable taste and texture, while exhibiting reduced in vitro starch hydrolysis rates. This study provides a reference for the application of fresh Dioscorea opposita Thunb. in foods and the development of innovative anti-digestive biscuits.
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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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