Food and Fermentation Industries >

2025 , Vol. 51 >Issue 7: 250 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039937

Improvement of physicochemical and digestive properties of crisp biscuits by eucommia leaf micro-powder

  • MEI Haobin ,
  • SHAO Lei ,
  • WU Yueyun ,
  • HAN Sihai ,
  • CHEN Shuming ,
  • LI Peiyan ,
  • YUE Chonghui ,
  • BAI Zhouya ,
  • LUO Denglin
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  • 1(College of Food and Bioengineering,Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Technology Research Center of Food Raw Materials, Luoyang 471023, China)
    3(Sanmenxia Key Laboratory of Biotechnology, Sanmenxia 472099, China)

Received date: 2024-05-20

  Revised date: 2024-06-24

  Online published: 2025-04-29

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Abstract

Eucommia leaves have been proved to be edible substances that can be used as medicine and food, and they are rich in active ingredients and have a promising development prospect.In this paper, the effects of different additions of eucommia leaf micro-powder on the colour, texture, microstructure, moisture distribution, protein secondary structure, pasting and thermal properties of starch and in vitro digestion of the biscuits were investigated by using a colour difference meter, a physical property analyser, a scanning electron microscope, a low-field nuclear magnetic resonance imaging analyser, a Fourier mid- and far-infrared spectrometer, an X-ray diffractometer, a differential scanning calorimetry instrument, and the establishment of an in vitro digestion system.The results showed that eucommia leaf micro-powder improved the colour of the biscuits, affected the overall nutrient composition, resulted in increased chewiness, increased uniformity of the pore structure, and improved textural properties.At the same time, eucommia leaf micro-powder improved the combination of starch and free water in the biscuits, which led to a decrease in the free water content;increased β-folding and irregular curling, which affected the stability of the secondary structure of proteins;prolonged the pasting time of the starch in the biscuits, lowered the rate of hydrolysis of the starch, and inhibited the increase in blood glucose value;and also found the highest composite scores and better flavours when the addition amount was at 1% by organoleptic analyses.Finally, it proved that the micro powder of Eucommia bark leaves could improve the biscuits, and provided a theoretical and practical basis for the development of functional biscuits.

Key words： eucommia leaf micro-powder; biscuit; starch; pasting; moisture; in vitro digestion

Cite this article

MEI Haobin , SHAO Lei , WU Yueyun , HAN Sihai , CHEN Shuming , LI Peiyan , YUE Chonghui , BAI Zhouya , LUO Denglin . Improvement of physicochemical and digestive properties of crisp biscuits by eucommia leaf micro-powder[J]. Food and Fermentation Industries, 2025 , 51(7) : 250 -258 . DOI: 10.13995/j.cnki.11-1802/ts.039937

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