低血糖生成指数玉米淀粉添加量对饼干品质及其体外淀粉消化率的影响

Effects of low glycemic index corns tarch addition on quality and in vitro starch digestibility of biscuite

中文关键词:  低GI玉米淀粉  饼干  物化特性  体外消化率  流变学特性

英文关键词:low glycemic index corn starch  biscuite  physicochemical properties  in vitro starch digestibility  rheological properties

中文摘要:

      目的 探讨低血糖生成指数(glycemic index, GI)玉米淀粉添加量对饼干品质及其体外淀粉消化率的影响。方法 以小麦粉为主要原料, 采用0%、10%、20%、30%和40% 5种比例的低GI玉米淀粉替代小麦粉制备饼干, 测定分析饼干的品质特性和感官特性, 探究其体外淀粉消化率及食糜流变学特性。结果 添加量10%的低GI玉米淀粉饼干中的粗蛋白含量最高, 为(7.65±0.10)%; 添加量20%的低GI玉米淀粉饼干中的碳水化合物含量最低, 为 (66.14±1.50)%。添加低GI玉米淀粉会增加饼干的硬度和脆度, 改善饼干的咀嚼性; 添加量为10%时饼干的色泽、气味、口感和组织结构评价得分最高。随着低GI玉米淀粉添加量的增多, 饼干预估血糖生成指数(estimated glycemic index , eGI)降低, 食糜黏度值增大。结论 适量添加玉米淀粉可以有效改善饼干的GI值, 为开发低GI食品提供基础实验依据, 并为食品工业中玉米淀粉的应用提供新思路。

英文摘要:

      Objective To explore the effects of the addition of low glycemic index (GI) corns tarch on the quality of biscuits and the in vitro starch digestibility. Methods Biscuits were prepared using wheat flour as the main ingredient and replacing wheat flour with low GI corn starch at 5 kinds of ratios of 0%, 10%, 20%, 30%, and 40%, and the quality characteristics and sensory characteristics of the biscuits was measured and analyzed. Their in vitro starch digestibility and the rheological properties of the digesta were investigated. Results Crude protein content was highest in the low GI corn starch biscuits with an addition level of 10%, at (7.65±0.10)%. Meanwhile, the carbohydrate content was lowest in the low GI corn starch biscuits with an addition level of 20%, at (66.14±1.50)%. The addition of low GI corns tarch increased the hardness and crispness of the biscuits, while improving their chewiness; when the addition was 10%, the biscuits received the highest scores for color, scents, texture, and organizational structure. As the amount of low GI corns tarch added increased, the estimated glycemic index (eGI) of the biscuits decreased, and the viscosity of the digesta increased. Conclusion Adding an appropriate amount of corns tarch can effectively improve the GI value of biscuits, providing a fundamental experimental basis for the development of low GI foods, and offering new insights into the application of corns tarch in the food industry.