Development of Low GI Biscuit with Oat Purple and Potato Powder by Ganoderma lucidum Fermentation
The low GI(Glycemic Index)cookies were developed using oats and purple potato flour obtained from Ganoderma lucidum mycelium solid state fermentation and low gluten flour as main raw materials,and xylitol as the sweetener.The suit-able formula of Ganoderma lucidum fermentation grain potato powder biscuits was optimized by single factor and orthogonal test using sensory evaluation method.The results showed that the suitable formula was:Ganoderma lucidum fermentation grain potato powder 25％,low gluten flour 30％,butter 25％,xylitol 12.5％,egg liquor 12.5％.Under the conditions of upper temperature 180 ℃ and lower temperature 150 ℃,baking for 20 min,the cookies had the best taste with moderate sweet-ness,crisp taste and dark yellow color.The total triterpene content in the biscuits was 2.67 mg/g,and the estimated glycemic index was 59.62,which was close to the low GI level.It was suitable for patients with weight loss and diabetes,and provided a new way for the development of Ganoderma lucidum functional food.
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