在不同工艺下,VD20大米的新技术功能性质和粉消化能力:抛光和新开发的发芽工艺的影响
Le Thi Kim Loan1, Pham Do Trang Minh1, Pham Thi Minh Hoang1
1Faculty of Agriculture and Food Technology, Tien Giang University, Dong Thap Province, Viet Nam.
Food chemistry: X
|September 11, 2025
概括
发芽VD20大米,特别是聚烯提取物 (PES),提高其抗氧化能力,降低其血糖指数. 这使得VD20大米成为针对血糖管理的健康食品的有希望的成分.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 农业科学 农业科学
背景情况:
- 越南特种品种VD20大米具有尚未开发的营养和功能潜力.
- 有限的研究存在于优化其技术功能,抗氧化剂和消化性能.
研究的目的:
- 调查抛光和发芽对VD20大米特性的影响.
- 评估一种使用Cẩm叶多提取物 (PES) 的新发芽方法.
- 评估技术功能,抗氧化和消化性质的变化.
主要方法:
- 白色,棕色,传统发芽和PES丰富发芽VD20大米的比较.
- 对技术功能性质 (粘合粘度) 的分析.
- 测量抗氧化能力 (总多含量) 和估计的血糖指数 (eGI).
主要成果:
- 发芽显著增加了抗氧化剂水平,富含PES的米显示总聚醇增加了4.3倍.
- 粘贴粘度在发芽后降低;回落和最终粘度增加,表明粉退化增强.
- 估计的血糖指数从70.34 (白米) 降至58.23 (经过PES处理的米).
结论:
- 结合发芽与天然多丰富,提高VD20大米的营养和功能质量.
- 富含PES的发芽VD20大米显示出作为低血糖指数成分的潜力.
- 这些发现支持VD20大米在开发增值,健康导向的食品中用于血糖控制的应用.
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