Kim Hyeonbeom, Baek Soungcheol, Lim Jongbin
Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea.
Biodiversity Research Institute, Jeju Technopark, Jeju 63608, Korea.
Prev Nutr Food Sci. 2025 Aug 31;30(4):391-398. doi: 10.3746/pnf.2025.30.4.391.
In this study, honey from was used as a sugar substitute in cookie-making to design functional cookies for controlling carbohydrate digestion. Honey from contained glucose (0.56±0.11 mg/mg), fructose (0.27±0.06 mg/mg), and phenolic compounds (46.61±0.05 mg gallic acid equivalents/100 g). When honey from was used as a sugar substitute in the cookie dough, it decreased the dough stability and increased the degree of softening from the farinograph compared with the control dough, which implies a weaker gluten network formation. Moreover, the honey influenced the baking performance by decreasing the spread ratio and hardness, resulting in the production of softer cookies with a dark yellow color. Finally, the cookies prepared with honey exhibited reduced amounts of reducing sugars against α-amylase because of the antioxidant activity of phenolic compounds within the honey, indicating slower carbohydrate digestion. These results provide insights into how to use honey as a sugar substitute to design functional foods for modulating the postprandial glycemic response.
在本研究中，[产地]的蜂蜜被用作曲奇制作中的糖替代品，以设计用于控制碳水化合物消化的功能性曲奇。[产地]的蜂蜜含有葡萄糖（0.56±0.11毫克/毫克）、果糖（0.27±0.06毫克/毫克）和酚类化合物（46.61±0.05毫克没食子酸当量/100克）。当[产地]的蜂蜜用作曲奇面团中的糖替代品时，与对照面团相比，它降低了面团稳定性，并增加了粉质仪测定的软化程度，这意味着面筋网络形成较弱。此外，蜂蜜通过降低扩展率和硬度影响烘焙性能，从而生产出颜色为深黄色的较软曲奇。最后，由于蜂蜜中酚类化合物的抗氧化活性，用蜂蜜制备的曲奇对α-淀粉酶的还原糖量减少，表明碳水化合物消化较慢。这些结果为如何使用蜂蜜作为糖替代品来设计调节餐后血糖反应的功能性食品提供了见解。
