文章摘要
叶婷;李爽;高源;范志红.6种烹调处理方式对红小豆淀粉组分及血糖反应的影响[J].中国食品学报,2020,20(8):100-106
6种烹调处理方式对红小豆淀粉组分及血糖反应的影响
Effects of Six Cooking Methods on Starch Components and Blood Glucose Response of Adzuki Bean
  
DOI:
中文关键词: 红小豆  压力烹调  淀粉组分  血糖反应  血糖指数  回热
英文关键词: adzukibean  pressurecooking  starchfraction  postprandialglycemicresponse  GI  reheating
基金项目:传统杂粮加工关键新技术装备研究及示范项目(2017YFD0401200)
作者单位
叶婷;李爽;高源;范志红 中国农业大学食品科学与营养工程学院中国农业大学营养与健康系精准营养与健康工程实验室 
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中文摘要:
      为了解压力烹调和冷藏回热对红小豆淀粉组分和血糖反应的影响,选取6种处理样品测定体外淀粉消化指数(SDI)、水解指数(HI)和血糖指数(GI)。常压处理40 min(S-40),常压处理70 min(S-70),常压处理40 min冷藏回热(S-40-R),62 kPa处理15 min(P-15),62 kPa处理30 min(P-30),62 kPa处理30 min后冷藏回热(P-30-R)样品的GI值依次为21.1,36.8,25.8,41.5,62.9,65.1。P-30-R的血糖最大波动值显著高于P-30。S-40-R的水解指数与S-40和P-15相比无显著差异,而P-30-R的水解指数显著高于P-30。结论:调整保压时间可以有效控制红小豆的淀粉消化速度和血糖反应,冷藏回热处理并未降低GI值。
英文摘要:
      To investigate the impacts of pressure cooking and cooling/ reheating on digestion and postprandial glycemic response of adzuki bean(Vigna angularis), in vitro carbohydrate hydrolysis rateand glycemic index(GI) were measured in adzuki bean samples subjected to 6 domestic preparation treatments. The glycemic index(GI) values of six cooked adzuki beans were 21.1, 36.8 and 25.8, respectively, for adzuki bean boiled under normal pressure for 40 min (R-40), 70 min (R-70), 40 min and then microwave reheating after refrigerated (S-40-R); while the GI value were 41.5, 62.9 and 65.1 for samples cooked under 62 kPa for 15 min (P-15), 30 min (P-30), 30 min and then microwave reheating after refrigerated (P-30-R). The P-30-R had significant larger maximum amplitude of glucose excursion(MAGE) compared with its fresh cooked counterpart. In vitro studies indicated that the HI of S-40-R had no significant difference with that of S-40 and P-15, while the HI of P-30-R was significantly higher than P-30. Conclusion: Adjustment of pressure cooking time, but not the cooling/ reheating treatment, could effectively moderate the carbohydrate digestion and glycemic properties of adzuki bean.
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