瞬产大米特征和加工条件对粉消化能力的影响-一项审查
1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.
Journal of food science
|June 16, 2023
概括
即溶米提供方便,但通常具有高血糖指数,可能导致慢性疾病. 本综述探讨了降低粉消化能力的因素,促进了更健康的即时大米选择.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 公共卫生 公共卫生
背景情况:
- 快餐大米因其方便性而在全球流行.
- 瞬产大米的高血糖指数与慢性疾病有关.
- 降低粉的消化能力是改善健康益处的关键.
研究的目的:
- 综合评估影响即时粉消化能力的因素.
- 引导大米行业开发具有缓慢粉消化能力的即时大米.
- 通过更健康的即时大米产品改善公众健康.
主要方法:
- 关于内在和外在营养物质操纵的文献综述.
- 分析加工条件 (凝化前,储存,重新加热).
- 考虑体外对人类状况的血糖反应差异.
主要成果:
- 内在和外在的营养素显著影响粉的消化能力.
- 处理条件如前凝化,储存和重新加热至关重要.
- 个体的血糖反应需要仔细解释体外数据.
结论:
- 操纵营养和加工条件可以降低即时米粉的消化能力.
- 开发具有缓慢粉消化能力的即时大米是可行的.
- 这项研究提供了可操作的见解,通过更健康的米制品来改善公共卫生.
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