海带酥性饼干的研制及血糖生成指数评价

A Method for Creating Kelp Crispy Biscuit and Evaluation of the Glycemic Index

以海带粉和低筋面粉为主要原料,经过冷粉面团制作工艺,以饼干质构(硬度、黏附性)和感官得分为指标,通过单因素和正交试验得到海带酥性饼干的最优配方:海带添加量12.5%(低筋面粉100%计),黄油添加量67.5%,海带粉碎度60目,糖25%,奶粉7.5%,蛋液30%,水12.5%。该配方海带饼干色泽均匀,酥香可口。血糖生成指数体外试验结果表明,海带添加量对饼干的血糖生成指数有显著影响(P<0.05),在最优配方条件下,饼干血糖生成指数GI由74.6降至67.3,属中等血糖生成指数食品,更适合肥胖者、中老年人群食用。

Throughing the cold dough process, the kelp powder and flour were considered as the main raw material, biscuit texture indexes（ hardness, adhesion） and sensory evaluation were used as reference indexes,and the single factor and the orthogonal experiments were carried out to get the best biscuit recipes： kelp addition 12.5 %（ low-gluten flour, as 100）, butter addition 67.5 %, kelp powder 60 mush, sugar addition 20 %-25 %, milk addition 7.5 %, egg addition 30 % and water 12.5 %. In this case, the biscuit is delicious and color-pleasant in sensory evaluation analysis. The glycemic index by in-vitro test was showed that： kelp addition had significant impact on the glycemic index of the biscuit. Under the condition of optimal formula, biscuit＇s GI（ glycemic index） fell from 74.6 to 67.3, which belonged to the moderate GI food. It＇s more suitable for the obese and the elderly.