Development and quality analysis of low GI composite buckwheat steamed bun

This study investigated the development and quality analysis of low glycemic index (GI) composite buckwheat steamed bun (CBSB). The CBSB formulation was optimized through systematic experiments, revealing an optimal composition of 23.8 % wheat flour, 16.9 % bitter buckwheat flour, and 59.3 % sweet buckwheat type 4 flour as the base, supplemented with 12.1 % gluten powder, 11.7 % high-amylose corn starch, and 0.8 % mulberry leaf extract. This formulation resulted in a sensory score of 63.8 for CBSB and an estimated glycemic index (eGI) value of 51.00. Further quality analysis indicated that CBSB possessed a distinctive aroma and abundant nutritional components such as dietary fiber, fat, and protein. Additionally, CBSB exhibited notable in vitro inhibitory activities against α-glucosidase (48.91–64.87 % inhibition rate) and α-amylase (46.77–69.76 % inhibition rate), highlighting its potential utility in the dietary management of diabetic patients and individuals with special dietary needs. Overall, this study provided a foundation for the development of low GI functional staple foods.