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| Effect of aqueous enzymatic bean dregs on quality and digestibility of biscuit |
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| KeyWord:aqueous enzymatic bean dregs biscuit in vitro digestion |
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| Abstract: |
| The bean dregs biscuits were prepared using aqueous enzymatic bean dregs powder, and the effects of aqueous enzymatic bean dregs on biscuit quality and in vitro digestion were studied. The results showed that the content of soluble dietary fiber in the aqueous enzymatic bean dregs was abundant, which was 24.33 percentage points higher than that of ordinary soybean dregs. When the dosage of aqueous enzymatic bean dregs was 30%, the quality of biscuits was better. The internal structure of the biscuits was fine with strong bean aroma and brownish-yellow color. Aqueous enzymatic bean dregs could delay the digestion of starch and reduce the release rate of glucose. The main manifestations were that the content of fast-digested starch reduced from 46.69% to 28.10%, while the contents of slow-digested starch and resistant starch increased from 15.48% and 37.83% to 30.68% and 41.23%. At the same time, the glycemic index reached a range of hypoglycemic index (GI<55) when the dosage of aqueous enzymatic bean dregs was higher than 30%. Therefore, a healthy biscuit with high dietary fiber and low sugar could be produced from aqueous enzymatic bean dregs as a direct edible raw material. |
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