优糖米熟粉的理化特性与血糖生成指数评价

Evaluation of physicochemical properties and glycemic index of Youtang rice cooked flour

优糖米熟粉是以功能稻米“优糖米”为原料,采用焙炒工艺开发的口感风味俱佳的高抗性淀粉含量初加工产品。以优糖米熟粉为研究对象,测定其能量和碳水化合物、蛋白、脂肪等主要营养成分,以及氨基酸种类及含量;通过控制不同水浴温度条件(55℃、65℃、75℃、85℃、95℃)测定其溶解特性;使用快速黏度分析仪测定其糊化特性;通过开展人体试验,测定其GI值,并对其控糖能力进行评价。结果表明:每100 g优糖米熟粉中含有碳水化合物87.62 g、蛋白质8.31 g、脂肪2.46 g。优糖米熟粉中共检测出18种氨基酸,氨基酸总量为7.61 g∕(100 g),其中8种人体必需氨基酸总量为2.75 g∕(100 g),相比优糖米生粉,优糖米熟粉中各氨基酸含量均增加。优糖米熟粉的溶解度和溶胀度随温度的升高而升高,但显著低于优糖米生粉的溶解度。优糖米熟粉的糊化温度、峰值时间分别为94.5℃、7.0 min,其峰值黏度、热浆黏度、冷胶黏度、崩解值和回复值分别为92.0RVU、60.3RVU、123.7RVU、31.6RVU、63.4RVU和94.8RVU,相比优糖米生粉,优糖米熟粉糊化难度增加,溶胶黏度显著下降。人体GI测试表明,沸水冲调后的优糖米熟粉GI值为56,属于中GI食物。由上述结果可知,高温焙炒处理影响了优糖米粉的加工特性和营养价值,食用优糖米熟粉可降低餐后血糖反应。

Youtang rice cooked flour is a preliminary processed product with high resistant starch content and excellent taste and flavor developed by roasting technology,taking functional rice“Youtang rice”as raw material.Taking Youtang rice cooked flour as the research object,the energy and main nutritional components such as carbohydrates,protein,fat,as well as the types and content of amino acids were measured.The dissolution characteristics were determined by controlling different water bath temperature conditions(55℃,65℃,75℃,85℃,95℃).The gelatinization characteristics were measured by a rapid viscosity analyzer.Through the human subject research,its GI value was determined and its sugar control ability was evaluated.The results showed that every 100 g of Youtang rice cooked flour contained 87.62 g of carbohydrates,8.31 g of protein,and 2.46 g of fat.A total of 18 amino acids were detected in Youtang rice cooked flour.The total amount of amino acids was 7.61 g∕(100 g),of which the total amount of 8 kinds of essential amino acid for human body was 2.75 g∕(100 g).Compared with Youtang rice raw flour,the amino acids content in Youtang rice cooked flour increased.The solubility and swelling ratio of Youtang rice cooked flour increased with the increase of temperature,but were significantly lower than the solubility of Youtang rice raw flour.The gelatinization temperature and peak time of Youtang rice cooked powder were 94.5℃and 7.0 min,respectively.The peak viscosity,hot paste viscosity,cold glue viscosity,disintegration value,and recovery value of Youtang rice cooked flour were 92.0RVU,60.3RVU,123.7RVU,31.6RVU,63.4RVU,and 94.8RVU,respectively.Compared with Youtang rice raw flour,the difficulty of gelatinization of Youtang rice cooked powder increased and the sol viscosity significantly decreased.The GI test of the human body showed that the GI value of Youtang rice cooked flour mixed with boiling water was 56,which belonged to the category of medium GI food.It could be seen from the above results that high temperature roasting treatment affects the processing characteristics and nutritional value of Youtang rice flour,and eating cooked flour could reduce the postprandial glycemic response.