Abstract:To develop a low-glycemic index（GI）cake，this experiment used water chestnut and white kidney bean，both characteristic of Dali in Yunnan，as the main ingredients. Sensory scores were used as evaluation indexes to determine the optimal formulation of the low-GI cake through one-way and orthogonal tests. The results showed that the optimal formulation consisted of 14.0 g of water chestnut powder，11.0 g of white kidney bean powder，9.0 g of whole wheat flour，12.0 g of wheat flour，36.0 g of water，and 30.0 g of xylitol. Under these conditions，the sensory score was 82.5，and the finished product had a suitable texture，fine structure，uniform pore size，moderate elasticity，and was not overly sweet or greasy.It also had a unique aroma of water chestnut and white kidney bean. Human trials showed that the GI value of the cake was 53.3（＜55），classifying it as a low-GI food. Additionally，key indexes for energy，fat，carbohydrate，and sodium content were lower than those of the control pastry，while its protein content was significantly higher than that of the control pastry.