白面包搭配坚果油籽浆的餐后血糖反应
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“十三五”国家重点研发计划项目(2017YFD0401200)


Glycemic Response of Mixed Meal of White Bread and Homogenized Seeds/ Nuts
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    摘要:

    为研究不同坚果油籽浆对餐后血糖反应的影响,测定大豆(S)和黑芝麻(BS)、亚麻籽(LS)、巴旦木(A)打浆后搭配白面包(WB)食用的血糖指数(GI)及餐后240 min的血糖反应特征值,并与牛奶(M)的效果相比较。结果表明:M+WB和A+S+WB的GI值均为52,BS+WB的GI值和白面包同为74。LS+S+WB的血糖波动最小。血糖反应与脂肪酸构成无关,而与单宁含量相关。结论:在食用高GI 碳水化合物食物时配合牛奶、巴旦木豆浆和亚麻籽豆浆有利于平稳餐后血糖反应。

    Abstract:

    In order to study the effect of different homogenized seeds and nuts on postprandial blood glucose response (GR), the characteristic values of glycemic index (GI) and postprandial 240 min of white bread (WB) when consumed with homogenized soybean (S), black sesame seed (BS), linseed (LS) and almond (A) were measured and compared with that of milk (M) and WB. The results showed that the GI values of both M+WB and A+S+WB were 52, while the GI values of both BS+WB and WB were 74. LS+S+WB had the least blood glucose fluctuation. The GR was not correlated to fatty acid composition but to tannin content. Conclusion: milk, homogenized A+S and LS+S were beneficial to mitigate postprandial GR when co-ingested with high GI carbohydrate foods.

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卢家灿;林金雪娇;范志红;周颖;朱瑞欣.白面包搭配坚果油籽浆的餐后血糖反应[J].中国食品学报,2021,21(2):136-143

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  • 在线发布日期: 2021-03-02
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