红薯叶饼干的研制及抗氧化活性、消化特性的研究OACSTPCD

The sensory evaluation method of fuzzy mathematics was used to optimize the formulation of sweet potato leaf biscuit,with sensory scores as the evaluation criteria.The response surface methodology was employed to optimize the formulation process of sweet potato leaf biscuits.the antioxidant activity and digestive characteristics of sweet potato leaf biscuits produced under optimal formulation conditions were studied in vitro.The results indicated that the optimal formulation for sweet potato leaf biscuits was as follows:sugar,egg liquid,sweet potato leaf powder,and butter in proportions of 36.5%,14.6%,9.7%,and 30.6%respectively.Under these conditions,the sensory score was 83.2;The scavenging ability of sweet potato leaf biscuits extract to DPPH free radicals and ABTS free radicals was stronger than that of regular biscuit extract,and the IC50 values of sweet potato leaf biscuit extract for scavenging DPPH and ABTS free radicals were 0.90 and 3.12 mg/mL,respectively.After the addition of sweet potato leaf powder,the fast-digesting starch content in the biscuits decreased from 22.41%to 17.76%,while the levels of slowly digestible starch and resistant starch increased by 5.84%and 10.47%respectively,and the in vitro digestibility of sweet potato leaf biscuits was lower than that of regular biscuits.The predicted value of the glycemic index of sweet potato leaf biscuits was 56.35,indicating that they belonged to the category of moderate Glycemic Index Foods.