食品加工对高甲基培丰富面团体外葡萄糖释放的影响
Elisabeth Miehle1, Peter Eisner2, Stephanie Bader-Mittermaier3
1TUM School of Life Sciences, Technical University of Munich (TUM), D-85354 Freising, Germany; Fraunhofer Institute for Process Engineering and Packaging (IVV), D-85354 Freising, Germany.
Food chemistry
|January 25, 2024
概括
用pectin加工高糖分食品通过改变粉的消化能力和增加粘度来减少葡萄糖的释放. 然而,和挤压增加了粉的消化能力,影响了葡萄糖的可用性.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 2型糖尿病的风险与加工,高血糖指数的食物和低食纤维相关.
- 已知可溶性食纤维可以提高血糖耐受性.
研究的目的:
- 研究加工方法如何影响纤维丰富,高血糖指数的食物中的体外葡萄糖释放.
- 为了评估成分和微观结构对粉消化能力和葡萄糖释放的影响.
主要方法:
- 面团准备有和没有高甲基培丰富.
- 样品经过未经处理, (180°C) 或挤出 (150°C和180°C) 处理.
- 分析了体外葡萄糖释放,粉消化能力,粉粘度和耐药粉.
主要成果:
- 素丰富降低了粉的消化能力,增加了粘度,减少了烤和挤压产品中的葡萄糖释放.
- 和挤出增加了粉的消化能力,导致粉和葡萄糖的可用性更快.
- 经过加工后,耐药粉含量增加了多达五倍.
结论:
- 食品加工显著改变了粉的消化能力,粘度和微观结构,影响了体外葡萄糖的释放.
- 胺丰富可以减轻快速的葡萄糖释放,但热处理通常会加速它.
- 粉消化能力,粘度和食物矩阵之间的相互作用决定了葡萄糖释放模式.
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