Effects of the Addition of Resistant Starch on Texture Properties and Extracorporeal Glycemic Index of Biscuits

Lowering the glycemic index (GI) of food has been a research hotspot at home and abroad. By replacing partially the cake flour with resistant starch applied to biscuits, the effects of the addition of resistant starch on the texture properties (hardness and chewiness) and extracorporeal glycemic index (GI) of biscuits were analyzed. The results showed that when the replacement amount of resistant starch was 20%, the hardness number of biscuits was (517.8±13.5) g, which was highly accepted by consumers, and the biscuits maintained good texture properties, and the extracorporeal glycemic index (GI) decreased from 87.18 to 67.12.