富含松的土豆泥:质地,骨质和口服加工对粉消化的影响
Daria S Khramova1, Fedor V Vityazev1, Natalya V Zueva1
1Institute of Physiology of Federal Research Centre 'Komi Science Centre of the Urals Branch of the Russian Academy of Sciences', Syktyvkar, Russia.
Journal of the science of food and agriculture
|May 30, 2025
概括
将psyllium添加到土豆泥 (MP) 中可以改善质地,并将粉消化率降低20%. 这种功能性食物方法有助于血糖控制,特别是对于糖尿病患者.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 类风病学 类风病学 类风病学
背景情况:
- ,一种食纤维,可能会降低土豆菜的葡萄糖指数.
- 草对土豆产品特性和粉消化能力的影响需要进一步研究.
- 口服加工期间的粉消化显著影响营养素的生物可用性.
研究的目的:
- 评估psyllium如何改变质性质,时间和球体特征.
- 为了确定这些psyllium诱导的变化对粉消化能力在土豆泥 (MP) 的消化过程中的影响.
主要方法:
- 将psyllium纳入带有 κ-carrageenan 的土豆泥样品中.
- 机械性质 (硬度,凝聚性,凝强度) 和风湿学模块 (G',G*) 的评价.
- 在口过程中分析球体特征 (硬度,碎片化) 和粉消化.
主要成果:
- 普西增加了20%的MP硬度和15%的凝聚力,增加了凝强度.
- 长时间的是需要一个可吞的玻尿酸,显示增加硬度和减少碎片化.
- 在富含的MP样本中观察到粉消化率降低了20%.
结论:
- 囊的结合有益地改变了MP的纹理和球体性质,导致粉消化减少.
- 这项研究为从主食粉食物中创造功能性食物开辟了道路.
- 这种功能性食物可能对控制血糖水平有价值,特别是在糖尿病患者中.
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