Optimizing Formula of Highland Barley Xylitol Crisp Biscuits and Evaluation of Glycemic Index
To develop highland barley xylitol crisp biscuits and evaluate their glycemic index(GI).The single factor and orthogonal experiments were used to study the effects of the addition of highland barley flour,xylitol,butter and egg liquid on the quality of highland barley xylitol crisp biscuits,to determine the formulation of highland barley xylitol crisp biscuits,and to evaluate their GI in combination with the in vitro simulation of starch digestion characteristics.The results showed that the best formula of highland barley xylitol crisp biscuits was:highland barley powder 70.00 g,wheat gluten flour 30.00 g,xylitol 21.00 g,butter 40.00 g,egg liquid 24.00 g,milk powder 10.00 g,salt 0.30 g,baking soda 1.00 g.After optimization,the physicochemical and health indexes of the highland barley xylitol biscuits meet the requirements of the national standard,GI value is 59.81,which belongs to the middle GI food.The highland barley xylitol crisp biscuits made with this formula has outstanding flavor,crisp taste,attractive color,high safety and low GI.This study provides a theoretical basis for the development of low GI biscuits.
highland barleyxylitolcrisp biscuitsorthogonal experimentsensory evaluationglycemic index
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