烹制处理条件对米饭碳水化合物消化特性的影响

Influence of cooking treatments on digestion of rice carbohydrate

采用体外模拟消化试验测定了不同烹制方式下米饭淀粉的消化速度。结果表明,烹制前浸泡、增加水量、延长蒸煮时间,均会导致较高的淀粉消化速度;冷藏后淀粉消化速度显著下降。烹制时添加膳食纤维、油脂、乳化剂或使用硬水,可在一定程度上降低淀粉消化速度。

Cooking treatment is an important factor influencing digestion process of rice. An in vitro digestion method was used to investigate the effect of different cooking treatments on rice digestion rate. Results showed that higher digestion rate was related to factors such as pre-soaking, higher water-rice ratio, or longer cooking time. Storage in low temperature resulted in a lower digestion rate compared with fresh-cooked rice. Additions of soluble dietary fiber, vegetable oil and emulsifier, as well as cooking with hard water, could lower digestion rate.