摘要
传统面条血糖生成指数(glycemic index,GI)较高,不适合糖尿病、肥胖等慢性病患者食用。该研究从降低面条GI入手制备面条,在面条基础配方的基础上,用鹰嘴豆、山药、魔芋精粉代替部分小麦粉制备面条,采用体外试验测定面条的预测血糖生成指数(estimate glycemic index,eGI),以成品断条率、烹调损失率、感官评价和eGI值作为考察指标。结果表明:固定混合粉(小麦粉+鹰嘴豆粉+山药粉+魔芋精粉)用量100 g,用25 g鹰嘴豆粉、15 g山药粉、8 g的魔芋精粉,30 mL芹菜汁代替30 mL水制作面条,其感官评分和基本特性指标均满足面条的行业标准要求,面条的eGI值降低至54.46。
Traditional noodles are high in glycemic index(GI)and are not suitable for patients with chronic diseases such as diabetes and obesity.In this study,noodles were prepared considering the factors of reducing noodle GI.Based on the basic formula of noodles,chickpea,yam,konjac refined powder were used to replace part of the wheat flour.The estimate glycemic index(eGI)of noodles was measured by in vitro experiment,and the broken rate,cooking loss rate,sensory evaluation,and eGI of the product were taken as indexes.The results showed that the amount of fixed mixed powder(wheat flour+chickpea powder+yam powder+konjac fine powder)was 100 g,including 25 g of chickpea powder,15 g of yam powder,and 8 g of konjac fine powder.Then 30 mL of celery juice instead of 30 mL of water was adopted for the preparation of noodles.The sensory and basic characteristics met the industry standards of noodles,and the eGI value of noodles was reduced to 54.46.
作者
余梦玲
张三杉
雷激
YU Meng-ling;ZHANG San-shan;LEI Ji(School of Food and Bioengineering,Xihua University,Chengdu 610039,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第12期29-35,共7页
Food Research and Development
基金
四川省科技厅项目(2020YFH0157)。
