摘要
以小麦粉、黄豆粉、糙小米粉、杏仁粉、玉米粉、燕麦粉和谷朊粉为原料,制备一种营养相对均衡复配杂粮馒头。通过对其营养分析和餐后人体血糖值测定,结果表明:复配杂粮馒头营养均衡指数0.47,营养均衡性优于小麦馒头(INB=0.72),与血糖密切相关的碳水化合物和淀粉含量较低;与葡萄糖和小麦馒头比较,进食复配杂粮馒头后血糖升高速率和降低速率均较缓慢,餐后血糖峰值为(6.40±1.11)mmol/L,低于葡萄糖(8.25±0.98)mmol/L和小麦馒头(7.41±0.74)mmol/L;复配杂粮馒头GI=45.89,GL=14.49,属于低GI、中GL食物,小麦馒头GI=80.02,GL=35.15,属于高GI、高GL食物。通过多种全谷物杂粮、豆等原料复配后制备的复配杂粮馒头,比单一的小麦粉馒头营养相对均衡,而且具有较低GI和GL值,有助于保持餐后血糖的稳定。
A relatively balanced nutrition steamed bread was developed with compound flours of wheat,soybean,brown millet,almond,corn and gluten powder.The results of the nutritional evaluation and blood glucose indicated that,index of nutrient balance(INB)of the steamed bread with compound flours was 0.47,and the nutrient balance was better than steamed wheat bread(INB=0.72).The content of carbohydrate and starch was low,which were closely related to blood glucose in steamed bread with compound flours.The increased and decreased blood glucose rates of the steamed bread with compound flours were slower than glucose and steamed wheat bread.The peak blood glucose of the steamed bread with compound flours was(6.40±1.11)mmol/L,which was lower than glucose(8.25±0.98)mmol/L and steamed wheat bread(7.41±0.74)mmol/L.The glycemic index(GI)and glycemic load(GL)value of steamed bread with compound flours was 45.89 and 14.49,indicating that steamed bread was low GI and medium GL food.However,the GI and GL value of steamed wheat bread was 80.02 and 35.15,indicating that steamed wheat bread was high GI and high GL food.Steamed bread with compound flours of grains,bean and other food ingredients was of more balanced nutrition,lower GI and GL than steamed wheat bread,helpful to maintain postprandial blood glucose stable.
作者
张爱霞
张佳丽
赵巍
李朋亮
李少辉
刘敬科
生庆海
Zhang Aixia;Zhang Jiali;Zhao Wei;Li Pengliang;Li Shaohui;Liu Jingke;Sheng Qinghai(Institute of Millet Crops,Hebei Academy of Agriculture and Forestry Sciences,National Foxtail Millet Improvement Center,Minor Cereal Crops Laboratory of Hebei Province,Shijiazhuang 050035;College of Bioscience and Bioengineering,Hebei University of Economics and Business,Shijiazhuang 050071)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第5期23-28,87,共7页
Journal of the Chinese Cereals and Oils Association
基金
河北省重点研发计划项目(19227129D)
河北省农林科学院现代农业科技创新工程课题(2019-2-2-1)
河北省现代农业产业技术体系(HBCT2018070206)
中国营养学会-飞鹤体质营养与健康研究基金项目(CNS-Feihe2019A32)。
关键词
复配杂粮馒头
营养均衡
血糖生成指数
血糖负荷
steamed bread with compound flours
nutrient balance
glycemic index(GI)
glycemic load(GL)
