期刊论文

In vitro starch digestion properties of chestnut powder on fresh noodles

中文

食品科技

1005-9989

2019

44

10

165-169

10.13684/j.cnki.spkj.2019.10.027

(2015-4-36):国家林业和草原局948项目 (2017TP1021):湖南省科技创新平台与人才计划项目 (kc1704007):长沙市科技计划项目

本校为第一机构

以小麦鲜湿面为对照,比较评价添加板栗全粉对鲜湿面体外淀粉模拟消化特性的影响。通过测定板栗鲜湿面中总淀粉、可消化淀粉和抗性淀粉含量,结果表明可消化淀粉和抗性淀粉含量呈负相关。采用模拟体外淀粉消化的方法测定不同时间的淀粉消化率,制作淀粉消化率曲线,计算板栗鲜湿面的血糖生成指数(EGI)。试验发现添加板栗全粉鲜湿面的EGI值均低于纯小麦鲜湿面,并且随着板栗全粉添加量的增大,鲜湿面的EGI值逐渐降低。相关性分析显示,板栗全粉鲜湿面中抗性淀粉含量越高,其血糖生成指数越小。

To evaluate in vitro starch digestibility of fresh noodles made from chestnut powder, wheat fresh noodles were compared with it. The content of total starch, digestible starch and resistant starch in the fresh noodles of the chestnut were measured, and the results shows that the content of digestible starch and resistant starch was negatively correlated. Total starch hydrolysis rate was tested at different times, and data were plotted as starch hydrolysis rate curves. Estimated glycemic index(EGI) was calculated according to the curves. The study found that EGI value of chestnut powder fresh n...