消化加工对燕麦体外血糖影响的分析

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-03-02 DOI:10.25177/jfst.1.2.3

Suman Mishra, J. Monro, K. Armstrong, L. Motoi, K. Sutton, Sift Desk Journals Open Access Journals

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引用次数: 0

摘要

通过体外消化分析，对来自低血糖影响育种项目的46个燕麦品系进行了评估，该分析允许体内平衡对血糖浓度的理论影响。燕麦被蒸熟并卷起来(“燕麦卷”);在体外消化分析之前，将一部分做成粥(PO)。消化20 min后，PO的碳水化合物消化率明显高于RO (RO, 16.9 g/100 g;PO, 42.5 g/100g(以干燕麦为基础)，但在消化120分钟后相似(43 g对49.8 g)，反映了RO中缓慢消化的淀粉比例很高。考虑到理论上的血糖处理，RO的降糖作用相当于每40g葡萄糖10.8 g, PO相当于17.5 g葡萄糖(10.8 g vs 17.5 g葡萄糖当量)。基于已发表的GI值，允许体内平衡的体外血糖分析提供了加工对谷物食品血糖特性影响的现实相对估计。

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Digestive analysis of processing effects on the glycaemic impact of oats in vitro

Forty six lines of oats from a program of breeding for low glycaemic impact were assessed by in vitro digestive analysis that allowed for theoretical effects of homeostasis on blood glucose concentrations. The oats were steamed and rolled (“rolled oats”; RO), and a portion made into porridge (PO) before in vitro digestive analysis. Carbohydrate digestibility was much greater and more rapid for PO than RO after 20 min digestion (RO, 16.9 g/100 g; PO, 42.5 g/100g on a dry oats basis) but similar after 120 min digestion (43 g versus49.8 g), reflecting a high proportion of slowly digested starch in RO. Taking into account theoretical blood glucose disposal, RO was equivalent in glycaemic effect to 10.8 g of glucose and the PO to 17.5 g of glucose per 40 g serving (10.8 versus 17.5 g glucose equivalents). Based on published GI values, in vitro glycaemic analysis allowing for homeostasis provided realistic relative estimates of effects of processing on glycaemic properties of cereal foods.

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.