Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation
In order to develop a coarse grain steamed bread with good quality and low glycemic index (GI), taking the appearance, texture, palatability and taste of coarse grain steamed bread as evaluation indexes, the fuzzy mathematical sensory evaluation method was established to determine the best proportio...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110206 |
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| author | Shiwei LIU Chengxiang WANG Shenglin DUAN Meina ZHANG Xi WANG Fujun MA Xinyan ZHAO Haizhi LI |
| author_facet | Shiwei LIU Chengxiang WANG Shenglin DUAN Meina ZHANG Xi WANG Fujun MA Xinyan ZHAO Haizhi LI |
| author_sort | Shiwei LIU |
| collection | DOAJ |
| description | In order to develop a coarse grain steamed bread with good quality and low glycemic index (GI), taking the appearance, texture, palatability and taste of coarse grain steamed bread as evaluation indexes, the fuzzy mathematical sensory evaluation method was established to determine the best proportion of barley powder, soybean powder and chickpea powder by orthogonal test. Finally, glycemic index human body test was carried out on coarse grain steamed bread. The results showed that the best preparation conditions of coarse grain steamed bread raw materials were 69.7% high gluten wheat flour, 2% potato flour, 3% tartary buckwheat flour, 5% highland barley flour, 10% soybean flour, 8% chickpea flour, 1.5% mulberry leaf extract and 0.8% stachyose. At this time, the sensory evaluation score was 82.3 and the GI value was 50.48. Therefore, the developed product was a low-glycemic index coarse grain steamed bread with lower glycemic index value, which was more suitable for people with sugar control and chronic diseases such as diabetes. |
| first_indexed | 2024-04-13T09:20:59Z |
| format | Article |
| id | doaj.art-7c693dbabdb2496bbc14104dcc94e272 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:20:59Z |
| publishDate | 2022-11-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-7c693dbabdb2496bbc14104dcc94e2722022-12-22T02:52:36ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-11-01432137538010.13386/j.issn1002-0306.20211102062021110206-21Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory EvaluationShiwei LIU0Chengxiang WANG1Shenglin DUAN2Meina ZHANG3Xi WANG4Fujun MA5Xinyan ZHAO6Haizhi LI7China National Research Institute of Food Fermentation Industries Co., Ltd., Beijing 100015, ChinaHebei Tongfu Health Industry Co., Ltd., Shijiazhuang 051430, ChinaChina National Research Institute of Food Fermentation Industries Co., Ltd., Beijing 100015, ChinaHebei Tongfu Health Industry Co., Ltd., Shijiazhuang 051430, ChinaChina National Research Institute of Food Fermentation Industries Co., Ltd., Beijing 100015, ChinaChina National Research Institute of Food Fermentation Industries Co., Ltd., Beijing 100015, ChinaHebei Tongfu Health Industry Co., Ltd., Shijiazhuang 051430, ChinaChina National Research Institute of Food Fermentation Industries Co., Ltd., Beijing 100015, ChinaIn order to develop a coarse grain steamed bread with good quality and low glycemic index (GI), taking the appearance, texture, palatability and taste of coarse grain steamed bread as evaluation indexes, the fuzzy mathematical sensory evaluation method was established to determine the best proportion of barley powder, soybean powder and chickpea powder by orthogonal test. Finally, glycemic index human body test was carried out on coarse grain steamed bread. The results showed that the best preparation conditions of coarse grain steamed bread raw materials were 69.7% high gluten wheat flour, 2% potato flour, 3% tartary buckwheat flour, 5% highland barley flour, 10% soybean flour, 8% chickpea flour, 1.5% mulberry leaf extract and 0.8% stachyose. At this time, the sensory evaluation score was 82.3 and the GI value was 50.48. Therefore, the developed product was a low-glycemic index coarse grain steamed bread with lower glycemic index value, which was more suitable for people with sugar control and chronic diseases such as diabetes.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110206coarse grain steamed breadfuzzy mathematicssensory evaluationglycemic index |
| spellingShingle | Shiwei LIU Chengxiang WANG Shenglin DUAN Meina ZHANG Xi WANG Fujun MA Xinyan ZHAO Haizhi LI Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation Shipin gongye ke-ji coarse grain steamed bread fuzzy mathematics sensory evaluation glycemic index |
| title | Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation |
| title_full | Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation |
| title_fullStr | Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation |
| title_full_unstemmed | Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation |
| title_short | Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation |
| title_sort | research on formula optimization and low gi verification of coarse grain steamed bread based on fuzzy mathematics sensory evaluation |
| topic | coarse grain steamed bread fuzzy mathematics sensory evaluation glycemic index |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110206 |
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