摘要
试验采用菊粉代替部分油脂、用木糖醇代替蔗糖,运用正交试验法研究降糖饼干配方。这种供糖尿病人食用的降糖食品,不仅具有降血糖的效果,同时还能保证产品口感和品质。
This experiment adopts inulin to substitute part of fat and adopts xylitol to substitute cane sugar, applying an orthogonal experimental method to study the prescription of blood-sugar lowering biscuits. This kind of blood-sugar lowering food, which is supplied for diabetic patients to eat, not only has the effect of lowering blood sugar, but can also ensure the taste and quality of the product.
出处
《食品科技》
CAS
北大核心
2010年第10期192-194,共3页
Food Science and Technology
基金
2010年度北京市教育委员会科技面上资助项目(KM201000002001)
关键词
苦荞
菊粉
正交试验
配方
buckwheat
inulin
orthogonal experiment
prescription
