复合辅料对方便米粉品质特性的影响及降低GI值研究

Effect of Compound Excipients on the Quality Characteristics of Instant Rice Noodles and Reducing Glycemic Index

目的:为被餐后血糖波动造成困扰的人群解决米制主食的难题,开发低GI方便米制主食,系统深入研究稳糖米、普鲁兰酶、豌豆粉等附加原料添加量对方便米粉品质特性及抗性淀粉含量的影响。方法:采用响应面方法优化辅料复配比例,结合GI值测定方法研究方便米粉的体内体外消化特性。结果:方便米粉辅料最适复配比例为稳糖米70.64%、普鲁兰酶0.029%、豌豆粉15.32%,Design-Expert软件分析得到优化回归方程目标值断条率7.37%、抗性淀粉33.76%,为验证方案有效性,在此条件下进行3次重复验证试验,测得平均断条率7.43%、平均抗性淀粉33.25%,标准偏差分别为0.32、0.11,都均在对应模型标准误差(0.57、0.61)允许范围内,此时方便米粉的硬度173 gf、弹性0.89、咀嚼性120.18 gf、回复性0.94。通过体外消化实验显示,该方案可以显著降低方便米粉的水解指数与血糖生成指数预测值,体内血糖值测定显示方便米粉GI值从约64降至39左右,方便米粉样品可判定为低GI食品(GI≤55)。结论:该方案降低方便米粉的GI值基本可行,对开发低GI方便米制主食的深入研究具有实践指导意义。

Objective:In order to solve the problem of rice staple food for people troubled by postprandial blood glucose fluctuation,develop low GI instant rice staple food,systematically and deeply study the influence of the addition amount of sugar stabilized rice,pullulanase,pea powder and other additional raw materials on the quality characteristics and resistant starch content of instant rice noodlles.Method:Response surface methodology was adopted to optimize the proportion of excipients,and the in vivo and in vitro digestion characteristics of instant rice noodles in combination with GI value determination method were studied.Results:The optimum compounding proportion of instant rice noodles excipients was 70.64% sugar stable rice,0.029% pullulanase and 15.32% pea powder.The target values of the optimized regression equation were obtained by design expert software analysis.The breaking rate was 7.37% and the resistant starch was 33.76%.In order to verify the effectiveness of the scheme,three repeated verification tests were carried out under these conditions.The average breaking rate was 7.43% and the average resistant starch was 33.25%,and the standard deviations were 0.32 and 0.11 respectively,all of them are within the allowable range of the corresponding model standard error(0.57,0.61).At this time,the hardness,elasticity,chewability and recoverability of instant rice noodles are 173 gf,0.89,120.18 gf and 0.94.The in vitro digestion experiment shows that this experimental scheme can significantly reduce the predicted values of hydrolysis index and blood glucose generation index of instant rice noodles.The in vivo blood glucose measurement shows that the GI value of instant rice noodles is reduced from about 64to about 39.The instant rice noodles sample can be determined as a low GI food(GI≤55).Conclusion:This experimental scheme is basically feasible to reduce the GI value of instant rice noodles,and has practical guiding significance for the in-depth study of the development of low GI instant rice staple food.