Effects of whole quinoa flour addition on biscuit quality and glycemic index

Authors

WANG Ying, School of Food Science and Chemical Engineering , Hubei University of Arts and Science , Xiangyang , Hubei 441053 , China
ZHANG Xinyi, School of Food Science and Chemical Engineering , Hubei University of Arts and Science , Xiangyang , Hubei 441053 , China
YU Bo, School of Food Science and Chemical Engineering , Hubei University of Arts and Science , Xiangyang , Hubei 441053 , China
LI Yunjie, School of Food Science and Chemical Engineering , Hubei University of Arts and Science , Xiangyang , Hubei 441053 , China;Hubei Provincial Engineering and Technology Research Center for Food Ingredients , Xiangyang , Hubei 441053 , China
TANG Shangwen, School of Food Science and Chemical Engineering , Hubei University of Arts and Science , Xiangyang , Hubei 441053 , China;Hubei Provincial Engineering and Technology Research Center for Food Ingredients , Xiangyang , Hubei 441053 , China
WU Jinju, School of Food Science and Chemical Engineering , Hubei University of Arts and Science , Xiangyang , Hubei 441053 , China;Hubei Provincial Engineering and Technology Research Center for Food Ingredients , Xiangyang , Hubei 441053 , ChinaFollow

Corresponding Author(s)

吴进菊（1983—），女，湖北文理学院教授，博士。E-mail：wujinju302@163.com

Abstract

［Objective］ To explore the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.［Methods］ Whole quinoa flour,at varying proportions (0%,10%,20%,30%,40%,and 50%),is added to wheat flour to investigate the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.［Results］］ Compared with the control group without whole quinoa flour,the groups with whole quinoa flour addition show gradually increased moisture content of quinoa biscuits as well as their hardness gradually decreasing and toughness first increasing and then decreasing as the addition of whole quinoa flour increases.When the addition of whole quinoa flour is 30%,the toughness of the biscuits reaches its maximum.As the addition of whole quinoa flour gradually increases,the flavor of the biscuits changes significantly (P<0.05),and the sensory score and total starch hydrolysis rate gradually decrease.When the addition of whole quinoa flour exceeds 20%,the glycemic index (GI) value of the biscuits is below 55,which indicates they are low GI foods.［Conclusion］ Adding whole quinoa flour can reduce the in vitro digestibility and GI of biscuits.

Publication Date

7-3-2025

First Page

150

Last Page

156

DOI

10.13652/j.spjx.1003.5788.2024.81044

Recommended Citation

Ying, WANG; Xinyi, ZHANG; Bo, YU; Yunjie, LI; Shangwen, TANG; and Jinju, WU (2025) "Effects of whole quinoa flour addition on biscuit quality and glycemic index," Food and Machinery: Vol. 41: Iss. 6, Article 21.
DOI: 10.13652/j.spjx.1003.5788.2024.81044
Available at: https://www.ifoodmm.cn/journal/vol41/iss6/21

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