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加工方式对全谷物粳米制品体外消化特性的影响
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Effects of processing methods on the in vitro digestion characteristics of rice products
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    摘要:

    在体外“三段式”模拟消化体系下,评价了以同一品种粳糙米与粳白米为原料通过传统蒸制、煮制以及现代挤压加工方式制得的饭类、粥类和速食粥类制品的消化特性、葡萄糖扩散以及流变特性。结果表明,精白米制品初始还原糖含量(35%~50%)高于糙米制品(10%~25%);精白米制品在消化反应30~45 min后上升趋势变缓,而糙米饭类、粥类制品在消化过程持续90 min时仍有增长。糙米饭、粥、速食粥制品的血糖生成指数(GI)分别为76.51、83.78和65.49,分别低于精白米米饭、粥、速食粥制品的81.62、85.61和82.94。粥类制品在体外消化过程中葡萄糖扩散速率较快,扩散量大;糙米饭与精白米饭的葡萄糖扩散速率分别为0.08和0.17 g/min;糙米速食粥的葡萄糖扩散速率于消化反应30 min后开始升高,整体扩散量较少。不同加工方式都会影响米制品的消化特性,挤压加工对提高糙米制品消化体系粘度,降低糙米制品消化速率,葡萄糖扩散具有较为明显的作用。

    Abstract:

    In order to evaluate the different effects of processing techniques on the in vitro digestion characteristics of rice products and brown rice products, steaming, boiling and extrusion techniques were used to make rice products, and their digestion characteristics, glucose diffusion and rheological property during digestion were stimulated by an in vitro oral-gastric-intestinal tract model. The results show that the glucose contents of white rice products (WRP) were 35%~50%, higher than those of brown rice products (BRP) which were about 10%~25%. The digestion rate of WRP slowed down after 30 ~45 min, while BRP could last for 90 min. The glycemic index(GI) of cooked BR, BR porridge and BR instant porridge were 76.51,83.78 and 65.49, all less than WR products (81.62,85.61 and 82.94, respectively). The porridge products performed higher glucose diffusion with more rapid rate than other type of products. The glucose diffusion rates of cooked BR and WR were 0.08g/min and 0.17g/min. The glucose diffusion of BR instant porridge stared to increase after 30min digestion, with smaller amount. In conclusion, processing techniques affect the digestion characters of rice products. Extrusion could apparently enhance the viscosity of the digestion systems, decrease the digestion and glucose diffusion rates of brown rice produces.

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杨新生,翟小童,谭斌,刘艳香,刘明,吴娜娜,肖志刚.加工方式对全谷物粳米制品体外消化特性的影响[J].粮油食品科技,2017,25(2):5-10.

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  • 在线发布日期: 2017-03-23
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