Preparation of Low Glycemic Index Multigrain Steamed Bun

ZHANG Sanshan; YU Mengling; LEI Ji; ZHANG Qiao; LI Xian; HE Yujie

doi:10.13386/j.issn1002-0306.2022010118

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 214-220. > DOI: 10.13386/j.issn1002-0306.2022010118

ZHANG Sanshan, YU Mengling, LEI Ji, et al. Preparation of Low Glycemic Index Multigrain Steamed Bun[J]. Science and Technology of Food Industry, 2022, 43(22): 214−220. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010118.

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Preparation of Low Glycemic Index Multigrain Steamed Bun

School of Food and Bioengineering, Xihua University, Chengdu 610039, China

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Received Date: January 13, 2022
Available Online: September 07, 2022

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Abstract

Abstract

Objective: Aiming at the high incidence of chronic diseases such as obesity and diabetes, a kind of multigrain steamed bun with low glycemic index (GI) was prepared. Methods: Considering the factors of reducing GI, the whole wheat flour and buckwheat flour were used as the main raw materials, combined with pomelo, whole chia seeds, inulin, as well as the starch retrogradation treatment to make multigrain steamed bun. GI value, sensory evaluation, texture properties and resistant starch (RS) were taken as evaluation indexes. Results: The best method for processing low GI steamed bun was as follows: Taking whole wheat flour and buckwheat flour with the ratio of 7:3 as steamed bun mixed flour, 30% whole chia seeds and 9% inulin were added into the mixture, 40% pomelo was used to replace part of the dough water, and refrigerated the steamed bun at 4 ℃ for 24 h. The multigrain steamed bun prepared under this condition had a regular shape, smooth and shiny surface with good chewiness, with a resistant starch content of 1.61% and a sensory score of 85.30. The GI value was 53.98, which was 38.9% lower than that of the traditional steamed bun, and met the requirements of low GI food. Conclusion: This process could not only greatly reduce the GI value of steamed bun, but also ensure good taste of the product, which could provide a reference for the development of low GI foods.
- multigrain steamed bun,
- low glycemic index,
- buckwheat flour,
- pomelo pulp,
- chia seeds,
- in vitro digestibility,
- ratio of raw materials,
- starch retrogradation

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