Abstract:This study aims to develop sugar-free nutritional biscuits with low-gluten wheat flour and powder of dried fruit bodies of Pleurotus nebrodensis（hereinafter referred to as the powder）as the main raw materials.The process parameters of the biscuits were optimized by single factor test and orthogonal test.The influence of various factors was evaluated based on sensory quality and shear force of the yielded biscuits，and in vitro simulation test was conducted to assess the digestive characteristics of the biscuits.Taking the total amount of low-gluten wheat flour and the powder of dried fruit bodies of P.nebrodensis （100%）as the basis weight，the optimal formula was as follows:10%powder of dried fruit bodies of P.nebrodensis，25% xylitol，0.5%edible salt，30%oil，and 3%baking powder.The yielded biscuits were crisp with ideal flavor of the fruit bodies of P.nebrodensis.The hydrolysis index（HI）and estimated glycemic index（EGI）of the biscuits were 62.43 and 73.98，respectively.According to the test result of physico-chemical indexes and microbial indexes，the quality of the biscuits met the national standard.