将油添加到米中,提高了米的味道,质量和消化能力
Wangyang Shen1, Wenjie Cao1, Ning Zhang1
1Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Food chemistry: X
|June 9, 2025
概括
将油添加到煮熟的米饭中可以改善它的味道和质地. 它还增加了耐性粉,可能降低了大米的葡萄糖指数.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 在全球范围内,大米是主食,但其营养特征和消化能力可以被修改.
- 添加脂肪可以改变米的物理和化学特性.
研究的目的:
- 调查脂对米质量的影响.
- 分析挥发性化合物,粉结构和消化中的变化.
- 探索降低血糖指数的潜力.
主要方法:
- 分析了含有4%肉脂肪的米样本.
- 评估了食物质量,挥发性有机化合物和粉结构.
- 确定了耐性粉含量和微观结构.
主要成果:
- 油减少了大米的硬度,改善了感官评估.
- 特定的挥发性化合物,如 (E) -2-octenal 的增加.
- 粉脂复合物的形成改变了粉结构,使其变成V型,增加了耐性粉含量和热稳定性.
- 米的微观结构显示出较小,均的毛孔.
结论:
- 添加肉脂肪可以增强米的味道和味道.
- 耐药粉的增加表明,可能会降低血糖指数.
- 粉与脂肪酸的复合是这些改善的关键机制.
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