Research On Development Of Low GI Potato Biscuits And Its Hypoglycemic Mechanism

Diabetes is a common public health problem faced by mankind all over the world.Diet therapy is a key measure for diabetic patients to control blood sugar,which can effectively reduce the incidence of diabetes complications.Traditional biscuits have problems such as high sugar,high fat,and high blood sugar production index,which are not suitable for diabetics.This topic uses an extreme apex hybrid design method,using potato/indica rice mixed powder(potato powder: indica rice powder = 3:2,referred to as PIRM),oat bran and inulin as the main raw materials,using response surface to optimize the low glucose production index Biscuit formula,and evaluate its nutritional value and functional characteristics,with a view to developing a biscuit suitable for diabetics.The results are as follows:(1)To explore the effect of different ratios of PIRM,oat bran and inulin on the viscosity of biscuit dough,biscuit quality and glycemic index(GI),and obtain the optimal formula based on sensory evaluation data.The interaction of PIRM and oat bran can reduce the spread ratio of biscuits(P < 0.05);the interaction of oat bran and inulin can reduce the L * value of the biscuits,while the a * and b * values increase significantly,reducing the GI value(P < 0.05);the three factors had no effect on the hardness and brittleness of biscuits.The best formula for obtaining low GI potato biscuits PIRM: oat bran: inulin was added at a ratio of 50: 28: 22.The biscuits made based on the optimal formula have an overall acceptability score of 7.6 and a GI value of 44.64,which is a low GI food.(2)The effects of oat bran and inulin on the digestion characteristics of starch,protein and intestinal environment in biscuits of different formulas were investigated using in vitro simulated gastrointestinal digestion methods.Taking the biscuits P1 made with only PIRM as the main raw material as a control,add oat bran(28%),inulin(22%),oat bran/inulin(28%/22%)to PIRM to make biscuits P2,P3 and P4.P4 is the optimal low GI potato biscuits.The results showed that the starch gelatinization,glucose release,protein hydrolysis rate,amino acid content of biscuits were negatively correlated with dietary fiber content,oat bran and inulin rich in dietary fiber inhibited glucose release rate and protein hydrolysis rate of biscuits in vitro effect.In terms of inhibiting glucose release,inulin has a better effect than oat bran.The glucose release from low to high was P3(101.56 ?g/mL),P4(102.29 ?g/mL),P2(108.63 ?g/mL),P1(125.46 ?g/mL).Protein hydrolysis mainly occured in the stomach,the gastric protein hydrolysis rate from high to low was as follows: cake dry P1(83.24%),P3(74.28%),P4(64.86%),P2(53.11%),and the influence of oat bran on protein metabolism in biscuits was greater than inulin.After fermentation for 24 h,the content of acetic acid,propionic acid and butyric acid in the low GI potato biscuit group increased.In the low GI potato biscuits(P4)group,Firmicutes increased,Proteobacteria and Fusobacteria decreased,Fusobacteriium decreased,and the addition of oat bran and inulin could regulate the intestinal flora.(3)The animal model of type 2 diabetes was used to explore the effects of feeding low GI potato biscuits on the glucose and lipid metabolism and intestinal environment in rats.Low GI potato biscuits can increase the body weight and food utilization of diabetic rats,and significantly reduce postprandial blood glucose significantly reduce postprandial blood glucose(P < 0.05),low GI potato biscuits can maintain blood sugar stability,regulate blood lipids,and effectively relieve the increase of serum insulin,TGF-?,TNF-?,IL-6,IL-1?.In addition,the content of acetic acid and propionic acid in feces of rats fed low GI potato biscuits increased significantly(P < 0.05);compared with the model group and the metformin group,the diversity of microflora in rats fed low GI potato biscuits increased.,There was no significant difference in abundance,decrease the ratio of Bacteroidetes to Firmicutes,increase the ratio of lactobacillus,Costridium-sensu-stricto,Turicibacter,the effect of adding 40% low GI potato biscuits was better than 20%.