Effects of Rice Bran Extract on the Quality and Digestive Properties of Chinese Steamed Buns

This study investigated the effects of rice bran extract (RBE) on the quality and digestibility of Chinese steamed buns (CSBs). RBE decreased the starch pasting properties, weakened the starch gel network structure, and reduced the storage modulus (G′) and loss modulus (G″). With the increase in RBE addition in CSBs, lightness difference (ΔL*) decreased, total color difference (ΔE*) increased, and the color of CSBs shifted from light to dark orange-red. Additionally, RBE increased the specific volume and enlarged the pore size of the CSBs. When 15% RBE was added, the CSBs had the lowest hardness and the highest springiness, indicating optimal quality. Notably, the addition of RBE significantly (p < 0.05) reduced the estimated glycemic index (eGI) from 90.916 ± 0.530 to 82.282 ± 0.399 at a 20% concentration, which represents a 9.5% reduction. This study provides a reference for the development of low-glycemic-index (GI) foods.