Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

Summary The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn‐resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solve...

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Bibliographic Details
Published in:International journal of food science & technology 2023-01, Vol.58 (1), p.387-396
Main Authors: Yao, Lianmou, Zhang, Yi, Qiao, Yongjin, Wang, Chunfang, Wang, Xiao, Liu, Chenxia, Han, Qing, Hua, Fang
Format: Article
Language:English
Subjects:
Amylases
Biscuit
Biscuits
Corn
Cornflour
Diabetes mellitus
Dietary supplements
Digestibility
Dough
Ethanol
Feature extraction
Food
Functional foods & nutraceuticals
Glucosidase
glycaemic index
Loss modulus
Physical properties
rheological behaviour
stigma maydis
Storage modulus
Water absorption
Water hardness
α-Amylase
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Summary:Summary The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn‐resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solvent extract, SMM) on the physical features and in vitro digestibility of biscuit were surveyed. In the meantime, the α‐amylase and α‐glucosidase inhibition of different S.M. extracts were analysed. Compared with the control dough, 5% ethanol S.M. extract (SME2) dough was observed to have the lowest storage modulus (G'), loss modulus (G"), hardness, water absorption capacity (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15885