To address the issue of high glycemic index resulting from the inclusion of maltodextrin in butter tea powder and to ensure the quality of the product, various improvement strategies were implemented, including substituting maltodextrin with resistant dextrin, as well as employing secondary homogenization and spray drying techniques to produce butter tea powder with low glycemic index.Following orthogonal experiments to determine the tea liquid, salt, and butter portions, this research focused on analyzing the impact of resistant dextrin and inulin on the reconstitution characteristics of butter tea powder obtained through spray drying.Then, the product quality was evaluated by measuring particle size, reconstitution characteristics, volatile components, thermal stability and estimated glycemic index.According to the results, the optimal formula was as follows:14% of tea liquid (dry basis), 10% of salt, 20% of butter, 40% of resistant dextrin, 5% of D-mannitol, 10% of inulin and 1% of sucrose ester.The average particle size of low-glycemic butter tea powder was 500 nm, and its dispersibility, caking rate, angle of repose and stability were not significantly different from butter tea powder prepared with maltodextrin.However, the dissolution time of the low-glycemic butter tea powder was shorter (P<0.05).Furthermore, compared with the butter tea powder prepared by maltodextrin, the low-glycemic butter tea powder had higher thermal stability, richer volatile components, and a significant reduction in eGI, which had a good market development prospect.
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