南瓜粉对挤压米膳食血糖指数及品质的影响

doi:10.3969/j.issn.1673-1689.2021.11.005

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南瓜粉对挤压米膳食血糖指数及品质的影响
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                        10.3969/j.issn.1673-1689.2021.11.005
                    
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Contribution of Pumpkin Powder Addition on Dietary Glycemic Index and Quality of Fresh Extruded Rice

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摘要:

针对稻米中可溶性碳水化合物含量高，食用后极易引起血糖升高，不适于糖尿病患者食用等问题。作者以燕麦粉、马铃薯全粉等为主要原料，研制一款适合糖尿病人的食疗挤压米。结果表明：南瓜粉添加量为质量分数15%时，体外消化实验血糖指数最低，GI值为68.36；扫描电镜观测到其截面平整，结构紧密；蒸煮后测其加热吸水率、膨胀率分别高至191.35%、266.67%，米汤可溶性固形物质量分数仅为26.042 mg/g；质构特性良好，米粒饱满，感官评分最高。

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The high content of soluble carbohydrates in rice causes the blood sugar to rise quickly after eating, and thus rice is not suitable for diabetic patients. In this experiment, oat flour and potato whole powder were used as the main raw materials to develop a kind of fresh extruded rice(FER) suitable for diabetics. The results showed that the glycemic index of in vitro digestion experiment was the lowest and the GI value was 68.36 when the addition of pumpkin powder was 15%. The cross section was smooth and the structure was tight under scanning electron microscopy. After cooking, the heating water absorption rate and expansion rate were as high as 191.35% and 266.67%,respectively. The soluble solid content of rice soup was only 26.042 mg/g. The texture of FER was good, the grains were full and the sensory score was the highest.

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李卢,刘震远,李喜宏,李聪,宋建新,李悦明.南瓜粉对挤压米膳食血糖指数及品质的影响[J].食品与生物技术学报,2021,40(11):39-45.

LI Lu, LIU Zhenyuan, LI Xihong, LI Cong, SONG Jianxin, LI Yueming. Contribution of Pumpkin Powder Addition on Dietary Glycemic Index and Quality of Fresh Extruded Rice[J]. Journal of Food Science and Biotechnology,2021,40(11):39-45.

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在线发布日期: 2021-11-30
出版日期: 2021-11-25

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