用红棕油米的抗氧化活性,血糖反应和功能性质
Samsu U Nurdin1, Siti Nurdjanah1, Ramadhan Triyandi2
1Department of Agriculture Product Technology, Agriculture Faculty, Lampung University, Bandar Lampung 6235145, Indonesia.
Journal of nutrition and metabolism
|May 10, 2024
概括
在煮饭前将红棕油 (RPO) 添加到米饭中,可以提高其质量并降低其血糖反应,这使得它成为治疗糖尿病的人的有益选择. 这种方法增强了抗氧化剂活性和感官吸引力.
科学领域:
- 营养科学 营养科学
- 食品化学 食品化学
- 饮食干预 饮食干预
背景情况:
- 高食量导致肥胖和糖尿病,因为它具有很高的消化能力和葡萄糖指数.
- 红棕油 (RPO) 是一种潜在的功能成分,可以改变大米的营养成分和粉特性.
研究的目的:
- 为了确定将RPO纳入大米的最佳方法.
- 为了评估RPO对米感官质量,血糖反应和物理化学性质的影响.
主要方法:
- 米在前和后添加了不同数量的RPO.
- 进行了感官评估,抗氧化剂活性测定,总胡卜素测量和血糖反应测试.
- 使用FTIR光谱和形态检查分析了物理化学性质.
主要成果:
- 在前或后添加2%的RPO,使得大米的感觉质量与普通大米相比或更高.
- 添加RPO增加了抗氧化活性和总胡卜素水平,前添加显示出更好的结果.
- 在之前用2% RPO煮熟的米饭表现出显著较低的血糖反应.
结论:
- 在之前加入2%的RPO是一种有效的方法,可以增强大米的生物活性化合物,并减少其葡萄糖的影响.
- 粉脂复合体和甘油三酸盐层的形成保护了粉免受酶的消化,降低了血糖反应.
- 这种转基因大米为糖尿病患者提供了一个有希望的饮食策略,以控制血糖水平.
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