五种蔬菜—米饭混合餐饱腹感评分比较  

Satiety Score Comparison of Five Kinds of Cooked Rice-Vegetable Meals

作　　者：卢家灿 赵文祺 范志红[1] 兰晓芳 朱瑞欣 郑飞飞[1] LU Jia-can;ZHAO Wen-qi;FAN Zhi-hong;LAN Xiao-fang;ZHU Rui-xin;ZHENG Fei-fei(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食物与营养》2020年第5期57-62,共6页Food and Nutrition in China

摘　　要：目的:研究不同蔬菜对饱腹感的影响。方法:在健康女性中利用VAS法测定等量菜花、油菜、豆角、茄子和冬瓜少油烹调后搭配白米饭食用的饱腹感评分。结果:添加菜花和豆角测试餐的饱腹感评分较高,而冬瓜和茄子测试餐较低。结论:蔬菜所提供能量及蔬菜硬度与饱腹感评分显著相关,在配合米饭食用时,具有咀嚼感的菜花、豆角等蔬菜提升饱感评分的效果优于质地柔软的蔬菜如茄子和冬瓜。【Objective】To study the effect of cooked vegetables on satiety.【Method】The satiety scores of rice consumed with low-fat cooked cauliflower,rape,green bean,eggplant and wax gourd were measured by VAS in 13 healthy women.【Result】Test meals with cauliflower or green bean had higher satiety scores than that of wax gourd and eggplant meals.Satiety scores were significantly correlated with the energy from vegetables and volume and the hardness of the vegetables.【Conclusion】When co-ingested with rice,the chewy vegetables as cauliflower and green bean increased satiety more effectively than the soft texture vegetables like eggplant and wax gourd.

关 键 词：蔬菜 烹调 饱腹感 质地 

分 类 号：S64[农业科学—蔬菜学]