菠萝蜜种子杂粮冲调粉工艺及血糖生成指数研究

Study on the technology and glycaemic index of Artocarpus heterophyllus Lam seeds multi-grain mixing powder

中文关键词:  估计血糖生成指数  菠萝蜜种子  杂粮  冲调粉

英文关键词:expected the glycemic index  Artocarpus heterophyllus Lam seed  multi-grain  mixing powder

中文摘要:

      目的 以菠萝蜜种子和低血糖生成指数(glycemic index, GI)杂粮为主要原料制作冲调粉, 研究蒸制、水煮、烘烤3种熟化工艺和真空冷冻干燥、热风干燥、喷雾干燥3种干燥方法对其血糖生成指数及风味物质的影响。方法 采用快速体外淀粉消化法测定淀粉水解率并计算估计血糖生成指数(expected glycemic index, eGI), 结合必需氨基酸/总氨基酸(essential amino acids/total amino acids, EAA/TAA或E/T)营养模式设计原料配比, 运用FlavourSpec?风味分析仪, 采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectroscopy, GC-IMS)测定冲调粉中挥发性物质。结果 40 min水煮熟化对原料eGI影响较小, 熟化后燕麦米eGI为59.8, 其他原料eGI均接近或小于55; 3种干燥工艺中喷雾干燥和真空冷冻干燥对原料eGI影响较小, 进风温度150 ℃喷雾干燥后, 除绿豆外的其他原料eGI均较其他干燥方式最低, 干燥后荞麦粉eGI为56.1, 其他原料eGI均小于55; 菠萝蜜种子、红豆、红花芸豆、绿豆、荞麦、豌豆配比为20:15:28:15:10:12的冲调粉中主要以醛酮类挥发性风味物质为主, 累计代表性为99%, 同时, 水煮-喷雾干燥冲调粉中还含有少量酯类物质, 烘烤-粉碎冲调粉中还产生了一些吡嗪、呋喃类杂环化合物, 特征差异较大; 此比例下水煮-喷雾干燥工艺制作的冲调粉E/T值为0.40, eGI为50.71。结论 本研究研制的菠萝蜜种子杂粮冲调粉的氨基酸E/T值符合联合国粮农组织/世界卫生组织推荐模式, 营养价值高, 且eGI较低, 符合低GI食品要求。

英文摘要:

      Objective To develop a mixing powder by selecting Artocarpus heterophyllus Lam seeds and low glycemic index (GI) multi-grain as the main raw materials, and study the effects of steaming, boiling and baking, vacuum freeze-drying, hot air drying and spray drying on the glycemic index and flavor components of Artocarpus heterophyllus Lam seeds multi-grain mixing powder. Methods The starch hydrolysis rate was determined by rapid in vitro starch digestion method and the glycemic index was calculated and estimated. The ratio of raw materials was designed by combining the essential amino acids/total amino acids (EAA/TAA, E/T) nutritional pattern. The volatile substances in mixing powder were determined by gas chromatography-ion mobility spectroscopy (GC-IMS) with FlavourSpec? flavor analyzer. Results The eGI of raw materials was least affected by 40 minutes of boiling, the eGI of matured oat rice was 59.8, and the eGI of other raw materials was close to or less than 55. Among the 3 kinds of drying processes, spray drying and vacuum freeze drying had less effect on eGI of raw materials. After spray drying at 150 ℃, the eGI of other raw materials except mung bean was lower than those of other drying methods, and the eGI of dried buckwheat powder was 56.1, the eGI of other raw materials was less than 55, Artocarpus heterophyllus Lam seeds, red beans, red speckled kidney beans, mung beans, buckwheat, peas with the ratio of 20:15:28:15:10:12 were mainly aldehydes and ketones volatile flavor substances, with the cumulative representative of 99%, at the same time, boiling-spray drying powder also contained a small amount of ester substances. Some pyrazine and furan heterocyclic compounds were also produced in bake-crushing powder, and their characteristics were obviously different. Under this proportion, the E/T value of the powder prepared by boiling-spray drying process was 0.40, eGI was 50.71. Conclusion The amino acid E/T value of the blended Artocarpus heterophyllus Lam seeds multi-grain mixing powder developed in this paper conforms to the Food and Agriculture Organization of the United Nations/World Health Organization recommended pattern, with high nutritional value and low eGI, which meets the requirements of low GI food.