中文摘要：

本实验主要研究了青香蕉粉添加量对饼干品质和消化性能的影响。结果表明,青香蕉粉添加量为30%,饼干感官品质和质构特性均最佳。饼干抗性淀粉含量随着青香蕉粉添加量的增加而增加,添加量为30%和50%,其含量分别为4.60%和5.91%,分别是未添加青香蕉粉对照饼干的1.79倍和2.30倍（P〈0.05）;饼干慢速消化淀粉含量随着青香蕉粉添加量的增加而增加,添加量为30%和50%,其含量分别为9.74%和11.22%,分别比对照增加了1.54%和3.02%（P〈0.05）;在相同水解时间里,饼干水解速率基本都随着青香蕉粉添加量的增加而降低,添加量为10%、30%和50%,饼干水解速率分别比同时间对照低5.63%~7.95%、4.86%~11.38%和15.77%~19.03%（P〈0.05）;饼干血糖指数预测值随着青香蕉粉添加量的增加而下降,添加量为10%、30%和50%,饼干血糖指数预测值分别为105.30、103.17和95.51,分别比对照降低了4.35%、6.28%和13.08%（P〈0.05）。

英文摘要：

This paper is focused on the effect of green banana powder on qualities and digestion properties of biscuits with different addition amounts. The results showed that biscuits had the highest sensory quality and texture characteristics when the addition amount of green banana powder was 30%. The resistant starch（RS） content of biscuits increased with increasing addition of green banana powder and reached 4.60% and 5.91% when the addition amount was 30% and 50%, indicating a 1.79- and 2.30-fold increase compared with controls without added green banana powder（P〈0.05）, respectively; slowly digestible starch（SDS） also showed an upward trend, which was 9.74% and 11.22% in biscuits with 30% and 50%green banana powder added, 1.54% and 3.02% higher than in the control（P〈0.05）. During the same hydrolysis time, with increasing amount of added green bananas powder, hydrolysis rate of biscuits was lowered, and the reductions were 5.63%–7.95%, 4.86%–11.38% and 15.77%–19.03% at addition amounts of 10%, 30% and 50% compared with the control, respectively（P〈0.05）. Increasing the amount of green banana powder added to biscuits resulted in a reduction in predicted glycemic index and the values were 105.30, 103.17 and 95.51 at addition amounts of 10%, 30% and 50%, a decrease by 4.35%, 6.28% and 13.08% compared with the control（P〈0.05）, respectively.