低升糖藜麦冲调粉体外消化特性及人体GI评估  

Digestive Characteristics in vitro and GI Evaluation of Low-Glycemic Quinoa Powder

作　　者：李敏 张倩芳 孟晶岩 栗红瑜 LI Min;ZHANG Qianfang;MENG Jingyan;LI Hongyu(Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China)

机构地区：[1]山西农业大学山西功能食品研究院,山西太原030031

出　　处：《食品研究与开发》2024年第21期49-55,共7页Food Research and Development

基　　金：山西省基础研究计划项目(202303021222052);山西省高等学校科技创新项目(2023L036);山西省重点研发计划项目(201603D221032-2);中央引导地方科技发展资金项目(YDZJSX20231B009);山西省专利推广实施资助专项(20200732)。

摘　　要：为探究以藜麦粉为基料,配以一定比例燕麦麸皮制备的藜麦冲调粉的低升糖特性,对不同燕麦麸皮添加量藜麦冲调粉的冲调性与膳食纤维含量进行相关性分析,得出藜麦冲调粉中总膳食纤维(total dietary fiber,TDF)、可溶性膳食纤维(soluble dietary fiber,SDF)含量与冲调稳定性、水溶性指数及吸水性指数均显著相关,燕麦麸皮添加量越大,冲调性越好;体外消化测试以淀粉水解指数(hydrolysis index,HI)及预估血糖生成指数(estimate glycemic index,eGI)为考核指标,得出燕麦麸皮添加量越大,HI、eGI越低,按照藜麦粉与燕麦麸皮质量比为7∶3复配制得的藜麦冲调粉eGI为54.53,人体血糖生成指数(glycemic index,GI)为47.79,两种测试结果均显示按照该质量比复配制得的产品为低升糖食品。In order to explore the low glycemic properties of quinoa powder prepared with quinoa flour as base material and a certain proportion of oat bran,correlation analysis was conducted on the solubleness and dietary fiber content of quinoa powder with different amounts of oat bran.The results showed that the contents of total dietary fiber(TDF)and soluble dietary fiber(SDF)in the quinoa powder were significantly correlated with the solubleness stability,water solubility index,and water absorption index of the quinoa powder.A high amount of oat bran indicated better solubleness of quinoa powder.In vitro digestion test,starch hydrolysis index(HI),and estimate glycemic index(eGI)were used as assessment indexes,and it was concluded that a higher amount of oat bran was accompanied by lower HI and eGI.The eGI of quinoa powder prepared with the mass ratio of quinoa flour to oat bran of 7∶3 was 54.53,and the human glycemic index(GI)was 47.79.The results of both tests showed that the products prepared according to the mass ratio were low-glycemic foods.

关 键 词：藜麦 冲调粉 冲调性 体外消化 低血糖生成指数 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]