带皮西瓜对饱腹感、餐后葡萄糖和排便的影响,并进行感官评价

IF 1.9 Q3 ENDOCRINOLOGY & METABOLISM
Trisha Molina, Liyue Zhang, Timothy Nishimura, Samantha Johansen, Kayla Buenaventura, Cassandra Wickstrom, Mee Young Hong
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引用次数: 0

摘要

西瓜是一种很受欢迎的水果,含有生物活性化合物和营养物质。对西瓜代谢疾病的研究通常涉及果肉,但对瓜皮的研究较少。本研究考察了带皮西瓜对健康成年人的饱腹感、餐后葡萄糖和肠道运动的影响。本研究采用随机双盲交叉设计,共纳入21例受试者(年龄23.6±5.7y, BMI 22.6±2.8 kg/m2)。参与者喝了一杯混合西瓜,带皮和不带皮,中间隔了一周的清洗期。感官分析包括23名半训练的小组成员完成三角形和7点享乐量表测试。结果显示,随着时间的推移,两种试验的饱腹感都显著增加,带皮西瓜的饱腹感更高(P <0.05)。与果肉相比,果皮稳定葡萄糖反应(P <0.001)。两项试验均未发现排便差异。大多数感官小组成员(91%)在三角形测试中识别出带皮的西瓜样本(P <0.001)。与带皮西瓜相比,西瓜在颜色、稠度、气味、味道和甜度方面的评分更高(P <0.01)。西瓜的总体接受度显著高于带皮西瓜(P <0.001)。研究结果表明,西瓜皮对饱腹感和葡萄糖有促进健康的作用,但西瓜皮比带皮的西瓜皮更容易被接受。未来的研究应探讨果皮在疾病预防和衰减方面的潜在益处。食品技术的进步也需要提高食品的适口性,以促进果皮的消费。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of blenderized watermelon with the rind on satiety, postprandial glucose, and bowel movement, with sensory evaluation

Watermelon is a well-liked fruit containing bioactive compounds and nutrients. Watermelon research on metabolic diseases often involves flesh, yet rind is less explored. This study examined effects of watermelon with rind on satiety, postprandial glucose, and bowel movement with a sensory evaluation in healthy adults. The study included 21 participants (age 23.6 ± 5.7y, BMI 22.6 ± 2.8 kg/m2) in a randomized double-blind crossover design. Participants consumed one cup of blenderized watermelon with and without rind separated by a one-week washout period. Sensory analysis included 23 semi-trained panelists to complete a triangle and a 7-point hedonic scale test. Results revealed significant increase in satiety for both trials over time, with more fullness for watermelon with rind (P < 0.05). Rind stabilized glucose response compared to flesh (P < 0.001). No bowel movement differences were found for either trial. Most sensory panelists (91 %) identified the sample of watermelon with rind in the triangle test (P < 0.001). Higher ratings in color, consistency, smell, flavor, and sweetness for watermelon compared to watermelon with rind (P < 0.01). Overall acceptance was significantly higher for watermelon compared to watermelon with rind (P < 0.001). Findings suggest health-promoting effects of watermelon rind on satiety and glucose, but higher acceptance for watermelon flesh vs watermelon flesh with rind. Future studies should investigate potential benefits of rind in disease prevention and attenuation. Advancement in food technologies is also needed to increase palatability to promote rind consumption.

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来源期刊
Human Nutrition and Metabolism
Human Nutrition and Metabolism Agricultural and Biological Sciences-Food Science
CiteScore
1.50
自引率
0.00%
发文量
30
审稿时长
188 days
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