The HI and eGI of WB and MLE WB.

In this study, the influences of mulberry leaf extract (MLE) addition on the physicochemical properties including the specific volume, texture and sensory features of white bread (WB) were evaluated by the sensory analysis technology. A double-blind, randomised, repeat-measure design was used to study the impact of MLE addition on the postprandial blood glucose response as well as the satiety index of WB. Results showed that the addition of MLE showed no significant effects on the physicochemical properties of WB except for the slight changes of color and bitterness. The addition of MLE significantly reduced the total blood glucose rise after ingestion of WB over 120 minutes, and reduced the GI value of WB in a dose-effect relationship. When the concentration of MLE reached 1.5 g per 100 g available carbohydrate, the GI value of WB could be reduced from 77 to 43. This study provides important information in terms of the appropriateness of MLE when added to more complex real food, the dose-dependent relationship could supply a reference for the application of MLE.本研究借助感官分析技术，评估了添加桑叶提取物（mulberry leaf extract, MLE）对白面包（white bread, WB）的比体积、质构及感官特性等理化性质的影响；同时采用双盲、随机重复测量设计，探究了添加MLE对白面包餐后血糖反应及饱腹感指数的影响。研究结果表明，添加MLE对白面包的理化性质无显著影响，仅色泽与苦味出现轻微变化。添加MLE可显著降低食用白面包后120分钟内的总血糖升幅，且其降低白面包血糖生成指数（glycemic index, GI）值的效果呈剂量依赖性关系。当每100g可利用碳水化合物中MLE添加量达到1.5g时，白面包的GI值可从77降至43。本研究为MLE应用于更为复杂的实际食品的适宜性提供了重要参考，其剂量依赖关系可为MLE的实际应用提供指导依据。