發(fā)布時間：2018-05-10 18:26

  本文選題：大黃米 + 糯小米　； 參考：《中國糧油學(xué)報》2017年02期

【摘要】：為了研究糯性雜糧的餐后生理反應(yīng),選擇糯小米和糯大黃米為研究對象,以非糯性的普通小米作為對照,測定三種樣品在鮮熱、冷藏、回?zé)嶂蟮娜梭w餐后血糖反應(yīng)和飽腹感反應(yīng),計算血糖生成指數(shù)(GI)與飽腹感指數(shù)(SI)。參比食物為葡萄糖和粳米飯。結(jié)果表明,新鮮烹調(diào)的糯小米和大黃米樣品GI值分別為108和111,冷藏和回?zé)針悠返腉I值也與參比葡萄糖相當(dāng),遠高于各處理小米和參比食物粳米�；�?zé)岽簏S米的SI顯著高于其他樣品。因此,糯小米和大黃米盡管為全谷食物,但仍屬高血糖反應(yīng)食物,且冷藏處理不能有效降低其餐后血糖反應(yīng)。
[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.

【作者單位】： 中國農(nóng)業(yè)大學(xué)食品科學(xué)與營養(yǎng)工程學(xué)院;
【分類號】：R151.41

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本文編號：1870390