Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation

LIU Shiwei; WANG Chengxiang; DUAN Shenglin; ZHANG Meina; WANG Xi; MA Fujun; ZHAO Xinyan; LI Haizhi

doi:10.13386/j.issn1002-0306.2021110206

Volume 43 Issue 21

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(21): 375-380. > DOI: 10.13386/j.issn1002-0306.2021110206

LIU Shiwei, WANG Chengxiang, DUAN Shenglin, et al. Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation[J]. Science and Technology of Food Industry, 2022, 43(21): 375−380. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110206.

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Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation

LIU Shiwei^{1, 2,},
WANG Chengxiang^3, ,,
DUAN Shenglin^{1, 2, ,},
ZHANG Meina³,
WANG Xi^{1, 2},
MA Fujun^{1, 2},
ZHAO Xinyan³,
LI Haizhi^{1, 2}

1.
China National Research Institute of Food Fermentation Industries Co., Ltd., Beijing 100015, China
2.
Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100015, China
3.
Hebei Tongfu Health Industry Co., Ltd., Shijiazhuang 051430, China

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Received Date: November 17, 2021
Available Online: August 24, 2022

Graphical Abstract

Abstract

Abstract

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.
- coarse grain steamed bread,
- fuzzy mathematics,
- sensory evaluation,
- glycemic index

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References (36)

References

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