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

Abstract

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 < 0.05), while creep strain was the highest (P < 0.05). Adding S.M. extracts could significantly reduce the L*, b* value and increase the a* value of biscuits. Besides, the S.M. extracts could decrease the glycaemic index (G.I.) of biscuits and reduce postprandial blood glucose levels. The GI of SMA1, SMA2, SME1, SME2, SMM1 and SMM2 was decreased to 62.47, 55.17, 51.46, 44.89, 53.05 and 50.11 respectively. Further, the addition of S.M. extract could show a certain inhibitory rate of α‐amylase and α‐glucosidase when added to biscuits. The inhibition ratio of 5% extract (SMA2, SME2 and SMM2) biscuit was higher than that of 1% extract (SMA1, SME1 and SMM1) biscuit (P < 0.05). As a natural functional component, S.M. extract could be a potential food supplement for type II diabetic mellitus.

Future foods based on cereals and pulses: innovative technologies and products

“…In order to meet consumers' demand for healthy food, Cabrita et al (2022) developed a vegan and clean label mayonnaise with vegetable protein. The studies on the effects of stigma maydis extract on the hypoglycaemic activity of biscuits (Yao et al, 2022), the effects of flaxseed on the nutrient release and antioxidant properties of sesame paste during in vitro digestion (Zhang et al, 2022), and the effects of different herbs on the biological functional properties of flour-based foods (Bhandari et al, 2022) are also included in this issue.…”