Abstract:In this study, the physical and chemical properties of a complex sugar substitute including solubility, viscosity, and glycemic index were examined. A low GI biscuit was developed using complex sugar substitute as the raw material to provide a reference for the research and development of low GI functional foods. The results showed that the solubility of the complex sugar substitute was 22.23 g at 0 ℃, 134.80 g at 100 ℃ and 36.34 g at 25 ℃, with the solubility increasing with an elevated temperature. The viscosity of the complex sugar substitute solution (80% mass fraction) was 12.09 mPa•s, with the solution viscosity being proportional to the mass fraction of the solution. The GI value of the complex sugar substitute was approximately zero. The relative sweetness of the complex sugar substitute was 0.77. The optimal formula for low GI biscuit was determined by the single factor and orthogonal tests with sensory evaluation score as the evaluation index. The optimal process and formula for the low GI biscuits were as follows: amount of instant oatmeal, 7 g; amount of the complex sugar substitute, 3 g; baking temperature, 135 ℃; baking time, 50 min. To sum up, the low GI biscuit developed using complex sugar substitute was rich in wheat and vanilla flavours, and had a tight, crisp taste sensation and a GI value of about 19. The results of this study provide a theoretical basis for the subsequent development and utilization of low GI functional biscuits, offering good research and application value.
