3种常见谷物粥的品质特征及其血糖生成指数研究

Study on the quality characteristics and glycemic index of 3 kinds of common cereal porridges

中文关键词:  谷物粥  风味  质构  煮制时间  血糖生成指数

英文关键词:cereal porridge  flavor  texture  cooking time  glycemic index

中文摘要:

      目的 探究煮制时间对大米粥、小米粥、玉米粥3种常见谷物粥风味、质构特征的影响, 并比较不同谷物粥的血糖生成指数(glycemic index, GI)差异。方法 使用气相色谱-质谱联用仪和质构仪检测3种常见谷物粥在电饭煲煮制条件下的风味特征和质构特性, 进行人群试验检测谷物粥食用后的GI, 并优化高GI粥品。结果 风味分析表明, 醛类和酯类是谷物粥重要的挥发性成分, 其中大米粥以壬醛、己醛的清香特征为主, 小米粥富含香草醛与十一醛, 玉米粥则富含庚酸甲酯等酯类的果香特征。质构分析发现3类谷物粥的硬度、均随煮制时间延长而下降, 其中玉米粥硬度最高, 大米粥最低。感官评价表明, 大米粥和小米粥在电饭煲煮30 min时综合评分最高, 玉米粥在50 min时综合评分最高。GI检测显示, 大米粥为高GI食物, 小米粥为中GI食物, 玉米粥为低GI食物。以大米粥质量为基准,通过添加奶粉对高GI大米粥进行优化, 在大米粥中添加13%奶粉改良的低GI (41.1)大米奶粥比大米粥的GI下降了47.4%。结论 合理控制煮制时间可优化谷物粥食用品质, 在谷物粥中添加奶制品能有效降低其GI。本研究为居民日常粥类食物的选用以及日常控糖提供了简便的膳食改良方案。

英文摘要:

      Objective To explore the effects of cooking time on the flavor and texture characteristics of 3 kinds of common cereal porridges, namely rice porridge, millet porridge and maize porridge, and to compare the differences in glycemic index (GI) among different grain porridges. Methods The flavor and texture characteristics of the porridges cooked in a rice cooker were determined by gas chromatography-mass spectrometry and texture analyzer. A human trial was conducted to measure the GI values of the porridges, and the high-GI porridge was further optimized. Results Flavor analysis revealed that aldehydes and esters were the dominant volatile compounds in the cereal porridges. Specifically, rice porridge was characterized by the fresh note of nonanal and hexanal, millet porridge was rich in vanillin and undecanal, while maize porridge exhibited a fruity note mainly from esters such as methyl heptanoate. Texture analysis showed that hardness of all 3 kinds of porridges decreased with prolonged cooking time, with maize porridge showing the highest hardness and rice porridge the lowest. Sensory evaluation indicated that rice and millet porridges cooked for 30 min achieved the highest overall scores, whereas maize porridge reached its optimum at 50 min. GI tests demonstrated that rice porridge was a high-GI food, millet porridge was a medium-GI food, and maize porridge was a low-GI food. Using rice porridge as the base, the formula was optimized by adding milk powder. The resulting low-GI (41.1) rice milk porridge with 13% milk powder showed a 47.4% reduction in GI compared with plain rice porridge. Conclusion Reasonable control of cooking time can optimize the eating quality of cereal porridges, and the addition of dairy products can effectively reduce their GI. This study provides a simple dietary improvement strategy for consumers to select daily porridges and manage glycemic control.