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Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

文献类型： 外文期刊

作者： Yao, Lianmou 1 ; Zhang, Yi 1 ; Qiao, Yongjin 1 ; Wang, Chunfang 1 ; Wang, Xiao 1 ; Liu, Chenxia 1 ; Han, Qing 3 ; Hua, Fang 4 ;

作者机构： 1.Shanghai Acad Agr Sci, Res Ctr Agr Prod Preservat & Proc, Crop Breeding & Cultivat Res Inst, Shanghai 201403, Peoples R China

2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

3.Shanghai Acad Agr Sci, Crop Breeding & Cultivat Res Inst, Shanghai 201403, Peoples R China

4.Shanghai Fusong Food Co Ltd, Shanghai 201404, Peoples R China

关键词： Biscuit; glycaemic index; rheological behaviour; stigma maydis

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.612； 五年影响因子：3.575 ）

ISSN： 0950-5423

年卷期：

页码：

收录情况： SCI

摘要： The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn-resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solvent extract, SMM) on the physical features and in vitro digestibility of biscuit were surveyed. In the meantime, the alpha-amylase and alpha-glucosidase inhibition of different S.M. extracts were analysed. Compared with the control dough, 5% ethanol S.M. extract (SME2) dough was observed to have the lowest storage modulus (G'), loss modulus (G"), hardness, water absorption capacity (P < 0.05), while creep strain was the highest (P < 0.05). Adding S.M. extracts could significantly reduce the L*, b* value and increase the a* value of biscuits. Besides, the S.M. extracts could decrease the glycaemic index (G.I.) of biscuits and reduce postprandial blood glucose levels. The GI of SMA1, SMA2, SME1, SME2, SMM1 and SMM2 was decreased to 62.47, 55.17, 51.46, 44.89, 53.05 and 50.11 respectively. Further, the addition of S.M. extract could show a certain inhibitory rate of alpha-amylase and alpha-glucosidase when added to biscuits. The inhibition ratio of 5% extract (SMA2, SME2 and SMM2) biscuit was higher than that of 1% extract (SMA1, SME1 and SMM1) biscuit (P < 0.05). As a natural functional component, S.M. extract could be a potential food supplement for type II diabetic mellitus.

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