摘要
为有效降低精制主食的血糖生成指数(Glycemic Index, GI),为消费者提供一种技术先进,同时方便家庭使用操作的控糖模块,以粳米和白面包为研究对象,利用模拟技术对该控糖方法降低主食淀粉消化速率的有效性进行验证,并利用质构和感官评价技术对控糖处理前后的产品食用特性进行评价。结果发现:该控糖模块可有效降低粳米饭在各个时间点下的淀粉水解率,但控糖米饭的香气浓度和滋味持久度较普通米饭有所降低,整体喜好度降低。面包经控糖处理后预测血糖生成指数(Expected Glycemic Index, eGI)由74降低至67,微波复热可维持白面包eGI在中等水平,同时产品的硬度和咀嚼性较小,因此无论从稳定血糖还是质构的角度,采用微波复热对控糖面包进行处理均具有较好的效果。进一步的消费者测试结果显示,控糖面包在颜色均一度、风味(奶香味)以及整体喜好度上均优于普通面包,但差异不显著。
In order to effectively reduce the glycemic index(GI) of refined staple food and to provide consumers with a sugar control module with advanced technology and convenient family operation, this paper took japonica rice and white bread as the research object, and used simulation technology to verify the effectiveness of the sugar control method in reducing the starch digestion rate of staple food. Texture and sensory evaluation techniques were used to evaluate the edible characteristics of the products before and after sugar control treatment. The results showed that the sugar control module could effectively reduce the starch hydrolysis rate of Japonica rice at each time point, but the aroma concentration and taste persistence of sugar control rice were lower than the ordinary rice, and the overall preference was lower. After sugar control treatment, the expected glycemic index(eGI) of bread was reduced from 74 to 67. Microwave reheating could maintain the eGI of white breading at the medium level, and the hardness and chewiness of the product were small. Therefore, micro wave reheating had a good effect on sugar control bread from the perspective of stabilizing blood glucose and texture. Further consumer test results showed that sugar controlled bread was better than ordinary bread in color, flavor(milk fragrance) and overall preference, but the difference was not significant.
作者
王梦倩
曾清清
毋思敏
郭沫凡
应剑
王喆
WANG Mengqian;ZENG Qingqing;WU Simin;GUO Mofan;YING Jian;WANG Zhe(Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209;Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing 102209;Beijing Engineering Laboratory of Geriatric Nutrition&Foods,Beijing 102209;Hefei Hualing Co.,Ltd.,Hefei 231000)
出处
《食品工业》
CAS
2022年第7期147-150,共4页
The Food Industry
关键词
主食
控糖模块
消化
质构
感官评价
staple food
sugar control module
digestion
texture
sensory evaluation
