期刊论文

中文

食品研究与开发

1005-6521

2020

41

11

160-164

10.12161/j.issn.1005-6521.2020.11.027

(2018XK2007):长株潭国家自主创新示范区专项

本校为第一机构

将糙米蛋糕与市售面粉蛋糕对比,分析糙米蛋糕的热量和营养成分。以葡萄糖为基准,市售面粉蛋糕为对照,通过10名（男女各5名）20岁左右的在校大学生,采用指尖釆血血糖测定法,检测每种样品食用后120 min内各时间点的体内血糖水平及饱腹感水平,最后计算得到二者血糖生成指数（glycemic index,GI）和饱腹感指数（satiety index,SI）。得到糙米蛋糕和市售面粉蛋糕的平均GI值分别为21.30和45.41,平均SI值分别为53.53和44.68。结果表明,糙米蛋糕GI值显著低于市售面粉蛋糕,而糙米蛋糕SI值高于市售面粉蛋糕,说明糙米蛋糕是一种低血糖生产指数的产品,适合于低脂、低糖人群食用,此结果也为糙米制品开发提供了...

Comparing brown rice cake with flour cake on the market,the calorie and nutritional components of brown rice cake were analyzed.Taking glucose as the benchmark and flour cake as the control,10 college students(5 males and 5 females)aged 20 or so were tested for blood glucose level and satiety level within 120 min after each sample was eaten by fingertip blood glucose determination method.Finally,the blood glycemic index(GI)of the two samples was calculated.And satiety index(SI).The average GI values of brown rice cake and flour cake were 21.30 and 45.41 respectively,and the average SI values w...