Study on the Effect of Bio-enzymatic Bean Residues on the Physicochemical Properties of Starch and the Digestive Properties of Biscuits

In order to broaden adding bio-enzymatic bean residues comprehensive utilization of soybean oil by-products,the effect of bio-enzymatic bean residues on the physical and chemical properties of wheat starch was studied. The content of soluble dietary fiber in bio-enzymatic bean residues was abundant,which was 27.89 percentage points higher than that of ordinary soybean residues. The microscopes were used to investigate the microstructure of residues and wheat starch mixture. The in vitro simulated digestion model for determining the effect of residues from bio-enzymatic bean residues on wheat starch digestion performance was established. And the content of rapidly digestible starch,slowly digestible starch and resistant starch in biscuits were determined. With the increase of the amount of residues,the digestion rate of wheat starch was decreased significantly(P<0.05),the main manifestations were that the contents of RS and SDS increased from 32.07% and 13.74% to 39.48% and 28.68%, while the content of fast digested starch reduced from 54.32% to 29.03%. Therefore,a healthy biscuit with high dietary fiber could be produced from bio-enzymatic bean residues of residues as a direct edible raw material.