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Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement

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Abstract

Low glycemic index (GI) food which is nutritious would be far more desirable for health. Oat bran and inulin have a wide range of food applications, as an additive to reduce the GI and increase dietary fiber content. This work aimed to formulate low GI and gluten-free biscuits by using potato flour, indica rice flour, oat bran, and inulin. Physical properties of biscuits such as in vitro digestibility, spread ratio, and sensory acceptance were determined. Extreme vertices design was applied to investigate the interactions among components. The presence of inulin decreased the water holding capacity (WHC) and pasting property of flour mixes, and increased the sensory acceptance and the darkness of biscuits. Oat bran increased WHC, pasting properties, spread ratio, and hardness compared to biscuit with potato flour and indica rice flour only. The incorporation of oat bran and inulin significantly (p < 0.05) reduces the glycemic index of biscuits and enhances the taste, flavor, and overall acceptability. The incorporation of potato flour and oat bran (p < 0.05) affected the L*, a*, b* and spread ratio significantly. When potato flour and indica rice flour at a ratio of 3:2 (PIRM):oat bran:inulin was 50%:28%:22%, the biscuit resulted in low GI value of 44.64. The incorporations of oat bran and inulin could represent a valuable strategy to enhance gluten-free bakery products’ physicochemical properties and sensory acceptability and reduce the in vitro glycemic response.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Funding

This work was supported by National Key Research and Development Program of China (2022YFD1601400); Agricultural Science and Technology Innovation Program of Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS-ASTIP-G2022-IFST); and the earmarked fund for China Agriculture Research System (CARS-09-P27).

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  1. Ruixuan Zhao and Nan Li contributed equally to this work.

Authors and Affiliations

  1. Institute of Food Science and Technology, Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, 100193, People’s Republic of China

    Ruixuan Zhao, Nan Li, Qiannan Liu, Wei Liu, Liang Zhang & Honghai Hu

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  1. Ruixuan Zhao
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  2. Nan Li
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  3. Qiannan Liu
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Ruixuan Zhao: investigation (lead); validation (equal); writing—original draft (lead); writing—review and editing (lead). Nan Li: investigation (equal)); writing—review and editing (equal). Qiannan Liu: formal analysis (equal); resources (equal). Wei Liu: conceptualization (equal); data curation (equal). Liang Zhang: formal analysis (equal); validation (equal). Honghai Hu: funding acquisition (lead); validation (lead).

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Zhao, R., Li, N., Liu, Q. et al. Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement. Food Bioprocess Technol 16, 2825–2836 (2023). https://doi.org/10.1007/s11947-023-03082-5

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