Low‐glycemic index (GI) functional foods have great industrial potential, as obesity has become an important global public health issue. In this study, the effects of replacing sucrose with maltitol, xylitol, and erythritol on the quality, antioxidant, and nutrition of Angelica keiskei cookies were investigated.

中文翻译：

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糖醇和当归粉对饼干品质，抗氧化剂和营养影响的研究

低血糖指数（GI）功能食品具有巨大的工业潜力，因为肥胖已成为全球重要的公共卫生问题。在这项研究中，研究了用麦芽糖醇，木糖醇和赤藓糖醇代替蔗糖对当归曲奇饼干品质，抗氧化剂和营养的影响。