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- Title
低升糖指数杂粮粥的配方优化.
- Authors
姜梦伟; 白雪; 霍瑞; 郭新月; 张美莉
- Abstract
In this study, quinoa, oats, chickpeas, barley, and corn grits were used as raw materials, and sensory scores and estimated glycemic index(eGI) were used as evaluation indexes to optimize the formula of multigrain porridge through single -factor and orthogonal experiments. The optimized formula was tested for human glycemic index(GI)value. The results showed that the optimal formula of multigrain porridge was 60% of quinoa and oat in a ratio of 7.5 ∶ 2.5, 20% of chickpeas, 15% of barley, and 5% of corn grits. The human GI value was measured on the multigrain porridge. The results showed that the peak blood glucose concentration of the subjects after eating the multigrain porridge was significantly lower than that after taking glucose. The eGI value of multigrain porridge in this formula was 52.02, and the GI value of the human body was 51, which meets the requirements of food with low GI.
- Subjects
GLYCEMIC index; BLOOD sugar; PORRIDGE; OATS; GRITS; CHICKPEA; QUINOA
- Publication
Food Research & Development, 2023, Vol 44, Issue 3, p117
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.03.017