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。
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.
作者
叶婷
李爽
高源
范志红
Ye Ting;Li Shuang;Gao Yuan;Fan Zhihong(College of Food Science and Nutritional Engineering,China Agricultural University,Bejing 100083;Department of Nutrition and Health,Key Laboratory of Precision Nutrition and Food Quality,China Agricultural University,Beijing 100083)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第8期100-106,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
传统杂粮加工关键新技术装备研究及示范项目(2017YFD0401200)。
关键词
红小豆
压力烹调
淀粉组分
血糖反应
血糖指数
回热
adzuki bean
pressure cooking
starch fraction
postprandial glycemic response
GI
reheating
