糯小米和大黄米的餐后血糖反应和饱腹感评价

发布时间：2018-05-10 18:26

本文选题：大黄米 + 糯小米　；参考：《中国粮油学报》2017年02期

【摘要】：为了研究糯性杂粮的餐后生理反应,选择糯小米和糯大黄米为研究对象,以非糯性的普通小米作为对照,测定三种样品在鲜热、冷藏、回热之后的人体餐后血糖反应和饱腹感反应,计算血糖生成指数(GI)与饱腹感指数(SI)。参比食物为葡萄糖和粳米饭。结果表明,新鲜烹调的糯小米和大黄米样品GI值分别为108和111,冷藏和回热样品的GI值也与参比葡萄糖相当,远高于各处理小米和参比食物粳米。回热大黄米的SI显著高于其他样品。因此,糯小米和大黄米尽管为全谷食物,但仍属高血糖反应食物,且冷藏处理不能有效降低其餐后血糖反应。
[Abstract]:In order to study the postprandial physiological reaction of glutinous grain, the glutinous millet and glutinous rice were selected as the research object, and the non waxy ordinary millet was used as the control. The blood glucose response and satiety reaction after the three samples were measured after the fresh heat, cold storage and reheat, and the glycemic index (GI) and the satiety index (SI) were calculated. The reference food was the grape. The results showed that the GI value of fresh cooked glutinous millet and large yellow rice samples were 108 and 111 respectively. The GI value of cold and regenerative samples was equal to that of the reference glucose, which was much higher than that of the rice and the japonica rice. The SI of the reheated rice was significantly higher than that of the other samples. Therefore, the glutinous millet and the large yellow rice were still all grain, but still the whole grain food was still in the whole valley. It is a hyperglycemic response food, and cold storage treatment can not effectively reduce its postprandial blood glucose response.

【作者单位】：中国农业大学食品科学与营养工程学院;
【分类号】：R151.41

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