粉状富淀粉传统保健食材碳水化合物体外消化特性

探讨焙烤后打粉冲糊方法对富淀粉保健食材碳水化合物消化特性的影响。采用体外模拟消化方法测定各样品快消化淀粉、慢消化淀粉和抗性淀粉的含量及水解率，并对淀粉糊化温度、糊化度等进行研究。试验结果表明：冲糊水量和温度显著影响样品的水解速率和淀粉类型，增加沸水量可使所有样品的水解指数超过蒸煮处理水平，蒸煮处理山药干、芡实、莲子、薏米和红小豆血糖负荷评估值分别为47．38、42．28、29．05、42．79和28．96；沸水量大冲糊方法的血糖负荷评估值分别为51．80、55．49、50．19、50．93和40．26。控制冲糊方法或可有效控制粉状淀粉食材的消化速度和淀粉类型比例，为不同生理状况的人群控制其血糖反应提供可能性。

In vitro carbohydrate digestion properties of traditionalpowder starchy food materials

To study the effects of pasting condition on roasted and powdered starchy materials with respect of carbohydrate digestion characteristics.The contents of various starche fractions such as rapid digestion starch,slow digestion starch,resistant starch and hydrolysis rate were measured by in vitro pancreatic digestion enzyme hydrolysis procedure.The pasting temperatures were determined by rapid viscosity analyzer.The degree of gelatinization also was measured.The results indicated that the temperature and vol...