去壳非洲面包果替代物对玉米和椰子粉混合高纤维小吃棒的淀粉消化率、膳食纤维和升糖指数的影响

A. Edima-Nyah, Bartholomew Effiong, Victor E. Ntukidem, Moses C. Ekanem
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摘要

本文将非洲面包树种子去壳后与玉米和椰子一起制成面粉,并对面粉的粒度和营养价值进行了分析。在椰子糁含量不变的情况下,用玉米粉替代不同含量的去壳非洲面包树种子面粉,制备了小吃棒,即 0:95:5=T0、20:75:5=T1、25:70:5=T2、30:65:5=T3、35:60:5=T4、95:0:5=T5。对零食棒的淀粉组分、体外淀粉消化率、血糖生成指数和膳食纤维组分进行了分析。快速消化淀粉(RDS)含量为 26.32 - 34.62%,慢速消化淀粉(SDS)含量为 34.46 - 38.71%,抗性淀粉(RS)含量为 3.15 - 9.24%,而总淀粉含量(TS)为 62.44 - 72.42%。体外淀粉消化率(IVSD)和血糖生成指数(IVGI)分别为 34.29 - 57.48 % 和 47.32 - 57.34 %。膳食纤维含量显示,可溶性膳食纤维(SDF)、不溶性膳食纤维(IDF)和总膳食纤维(TDF)分别为 3.46 - 5.18%、6.66 - 13.72% 和 10.72 - 17.18%。随着去壳非洲面包树面粉替代量的增加,SDS 和 SDF 增加,而 IVSD 和 IVGI 则明显下降(p<0.05)。TDF 越高,小吃棒的血糖生成指数(GI)越低。所有制备的小吃棒都显示出高纤维含量和中低血糖生成指数,这表明它们对有兴趣控制体重或与糖尿病作斗争的消费者很有帮助。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of Dehulled African Breadfruit Substitution on Starch Digestibility, Dietary Fibre and Glycemic Index of High-Fibre Snack Bars from Maize and Coconut Flour Blends
In this article, African breadfruit seeds were dehulled and made into flour alongside maize and coconut, and the flours were analyzed for their particle sizes and nutritive value. Snack bars were prepared by substituting different levels of dehulled African breadfruit (Treculia africana) seed flour with maize flour at a constant level of coconut grits viz., 0:95:5=T0, 20:75:5=T1, 25:70:5=T2, 30:65:5=T3, 35:60:5=T4, 95:0:5=T5. The snack bars were analyzed for their starch fractions, in vitro starch digestibility, glycemic index and dietary fibre fractions. Rapidly digestible starches (RDS) ranged from 26.32 – 34.62 %, slowly digestible starches (SDS) ranged from 34.46 – 38.71 %, and resistant starch (RS) content was from 3.15 to 9.24 %, while total starch content (TS) was 62.44 – 72.42 %. In vitro starch digestibility (IVSD) and glycemic index (IVGI) ranged from 34.29 – 57.48 % and 47.32 – 57.34 % respectively. Dietary fibre content showed 3.46 – 5.18%, 6.66 – 13.72% and 10.72 – 17.18 % for soluble dietary fibre (SDF), insoluble dietary fibre (IDF) and total dietary fibre (TDF) respectively. SDS and SDF increased, while IVSD and IVGI decreased significantly (p<0.05) with increase in dehulled African breadfruit flour substitution. The higher the TDF, the lower the glycemic index (GI) of the snack bars. All snack bars prepared showed high fibre content and low – medium GI, indicating that they could be useful for consumers interested in weight management or battling diabetes.
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