脂质丰富的调节了粉消化能力和和激素反应在传统的非化玉米塔科斯中
1Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Centro de Biotecnologia FEMSA, Av. Eugenio Garza Sada 2501 Sur, Tecnologico, Monterrey 64849, Nuevo Leon, Mexico.
Foods (Basel, Switzerland)
|August 14, 2025
概括
塔科的制备方法显著改变营养和代谢效应. 简单的塔科,特别是含有植物性填充剂的塔科,由于耐性较高的粉,可以改善和血糖控制.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 代谢健康 代谢健康
背景情况:
- 传统的塔科制方法,如油浸和蒸,会影响营养和代谢状况.
- 玉米面粉和填充物是影响塔科特征的关键成分.
研究的目的:
- 为了评估不同制备方法 (平面,全脂,干) 对使用各种尼克斯塔玛化玉米面粉和填充物制成的塔科的影响.
- 评估小鼠的化学成分,粉的消化性,热性质和腹激素反应.
主要方法:
- 分析塔科斯的化学成分,体外粉消化能力和热性质.
- 在小鼠中测量与和相关的激素水平 (GLP-1, ghrelin) 和胰岛素反应.
主要成果:
- 填充物对蛋白质,脂肪和水分的影响比tortilla类型更大.
- 简单的塔科显示出更高的耐性粉和更低的预测葡萄糖指数,特别是植物性填充剂.
- 在塔科的耐药性较高的粉与GLP-1的增加, ghrelin的降低和小鼠胰岛素反应的降低相关.
结论:
- 制备方法显著改变了塔科的营养和代谢特性.
- 简单的塔科,特别是含有植物性填充物,显示出增强和血糖控制的潜力.
- 干塔科提供了一个平衡的,健康意识的替代品,利用传统的准备来改善食物的形状.
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