摘要
(中国农业大学食品科学与营养工程学院,北京100083)摘要:通过测定红小豆粥、红小豆粳米粥、小黑豆粥、小黑豆粳米粥、粳米粥的血糖生成指数和饱腹感指数,探讨我国常见的谷豆类混合烹调对血糖应答和饱腹感应答的影响。根据等能量1255.2kJ(300kcal)的食物量,以葡萄糖为对照,测定和记录各样品在240min内各时间点的血糖水平及饱腹感水平,计算10名受试者的血糖指数和饱腹感指数。小黑豆粥和红小豆粥的血糖指数分别为16和24,豆米混合粥在70左右,粳米粥高达102。血糖指数和饱腹感指数呈显著负相关性(r=-0.924,P<0.01),且饱腹感指数与进食时间有显著正相关性(r=0.908,P<0.05)。结果表明,谷豆混合粥为中等血糖指数食物,其饱腹感较高,需要控制血糖者和控制体质量者可以适量食用。
In order to explore the effect of mixed cooking for common grains and beans on response of blood glucose and satiety, glycemic index and satiety index of adzuki bean porridge （A）, adzuki bean-rice mixed porridge （AR）, black bean porridge （B）, black bean-rice mixed porridge （BR） and rice porridge （R） were determined. Ten healthy human subjects were given iso-energy （300 kcal） food to determine and record blood glucose and satiety levels of these food samples during 240 min with glucose as the control sample. Glycemic index of black bean porridge, red bean porridge, bean-rice mixed porridge and rice porridge were 16, 24, 70 and 102, respectively. Glycemic index exhibited a negative correlation with satiety index （r =-0.924, P 0.01）. Moreover, the satiety index was positively correlated with the meal time （r = 0.908, P〈 0.05）. Therefore, the grain-bean mixed porridge with moderate glycemic index can provide higher satiety feeling, which are good diets for people who need to control blood glucose and body weight.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第5期298-301,共4页
Food Science
关键词
粥
红小豆
小粒黑大豆
血糖反应
饱腹感
porridge
adzuki bean
black bean
glycemic response
satiety
