Abstract
A study was made to find tasty biscuits suited for a healthy lifestyle. The content ratio of MCT (medium-chain triacylglycerol) resulting in biscuits with the most preferred taste and its effect on the blood glucose level were investigated. The ingredients were flour (100 g), baking powder (2 g), egg yolk (3 g), functional saccharides (1:2 fructooligosaccharides: maltitol, 50 g) MCT and water (48 g).
The results suggested that biscuits with a 1:1 mixing ratio of MCT and water gave the preferred overall evaluation, sweetness, texture, and flavor, and 1:1 was therefore selected as the best mixing ratio. The area under the glucose-response curve of the biscuits with the best mixing ratio was 20% lower than for the long-chain triacylglycerol (LCT)-sugar biscuits. The apparent GI value for the biscuits with the best mixing ratio was 66, considering rice as 100. These biscuits with the best mixing ratio were therefore of low GI.
