Enzymatic hydrolysis of maize germ meal enhances functional properties in biscuits: Improves postprandial blood glucose regulation and enhance in vitro antioxidant activity

This study innovatively employed sequential cellulase-alkaline protease hydrolysis to modify maize germ meal (MGM), developed enzymatic hydrolyzed maize germ meal (EN-MGM) as a multifunctional flour substitute (0-20%) for biscuit formulations. Through a systematic approach combining rheological analysis, in vitro digestion modeling, and antioxidant assays, we demonstrated that EN-MGM incorporation induced three critical modifications: (1)The quality characteristics of the biscuits were improved, resulting in a 22-40% increase in dough storage modulus ( P <0.05) and a 12-35% increase in biscuit hardness; (2) Compared with untreated MGM (U-MGM), the DPPH/ABTS radical scavenging ability can be enhanced; (3) Slowed the digestion rate of biscuit starch by decreasing the amount of fast-digesting starch and increasing the amount of slow-digesting starch, thereby reducing the estimated glycemic index (eGI) from 89.02 to 77.36 to regulate postprandial blood sugar levels. The highest sensory scores were obtained at a 10% EN-MGM substitution level. These findings establish a dual engineering strategy that simultaneously enhances the techno-functional and nutraceutical profiles of baked goods, providing a viable approach for valorizing agricultural byproducts into functional food ingredients. • Sequential cellulase–protease hydrolysis improved maize germ meal functionality. • EN-MGM incorporation enhanced dough rheology and biscuit structural integrity. • A 10% EN-MGM substitution achieved optimal texture and sensory acceptability. • EN-MGM biscuits exhibited reduced starch digestibility and lower estimated GI. • Enzymatic hydrolysis significantly enhanced antioxidant capacity in biscuits.