通过使用梨油进行热处理来修改大米粉:自闭柜与微波方法相比

Sabrina Feksa Frasson1, Rosana Colussi2, Helen Cristina Dos Santos Hackbart3

  • 1Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas, University Campus, 01, 96010-610 Pelotas, RS, Brazil; Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.

概括

用梨油 (AO) 进行热湿处理 (HMT) 改变了米粉,增加了耐性粉. 微波处理是有效的,减少消化能力和估计的葡萄糖指数 (eGI).