Incorporation of Huangjing flour into cookies improves the physicochemical properties and in vitro starch digestibility

Huangjing contains no starch but rich in health-promoting compounds. The effects of Huangjing flour (HJF) on the physicochemical properties and quality of cookies were investigated by partially replacing wheat flour with HJF. The addition of HJF increased water solubility of the mixed flour and improved the crispness of cookies. The starch was lower approximately 69%, but obtained 8% higher protein and fat content than the control. The resistant starch increased from 23.74 to 41.37 g 100 g−1, which significantly reduced the in vitro digestibility of the cookies and resulted in a much lower estimated glycemic index (eGI) 53.67 (eGI