压缩饼干中糖类优化及其功能性评价

Optimization of Sugar in Compressed Biscuit and Evaluation of Its Function

本文以麦芽低聚糖、果葡糖浆、麦芽糊精、淀粉糊精和多聚葡萄糖为糖原添加到压缩饼干中,研究不同糖类对餐后血糖及抗疲劳性能的影响。采用大鼠进行动物实验,糖浆灌胃后检测血糖水平。实验表明选用麦芽低聚糖和麦芽糊精(1:1)复配成混合糖浆,灌胃后可使血糖在4.5h内保持在5mmol/L以上,血糖值高于其他单糖、复配糖类。同时,以血糖、肝糖原和游泳时间为指标的功能性评价表明复配糖类有增加抗疲劳的功能。

Oligomaltose, fructose syrup, malt dextrin, starch dextrin and polydextrose were grouped as additive carbohydrate sources for making compressed biscuit. Experimental rats were fed with the grouped saccharides for assessment of blood sugar level. The rats＇ blood sugar level was maintained above 5 mmol/L for 4.5 h after the feeding of the mixture of oligomaltose and malt dextrin （1：1）. This results showed that the rats＇ blood sugar level was higher than that fed with other monosaccharides or saccharide mixtures. Meanwhile, the function evaluations of by the blood sugar test, liver glycogen test and swimming trial showed that saccharide mixtures could enhance anti-fatigue function.