复合降糖代餐粉的配方研究及血糖生成指数评价

Research on Formulation Optimization and Glycemic Index of Compound Hypoglycemic Meal Replacement Powder

以谷物粉为主要原料,以牡蛎肽和花色苷为特色成分,以椰子粉、罗汉果粉、甜菊糖苷为辅料制备具有降糖作用的营养代餐粉。采用正交试验确定其最优配方为谷物类原料粉用量10 g,牡蛎肽粉用量0.285 g,黑豆花色苷提取物用量0.715 g,罗汉果粉用量0.50 g,椰子粉用量3.50 g,甜菊苷用量0.012 g。在此配方条件下,分析了代餐粉的感官品质、营养成分、降糖作用及血糖生成指数(GI)。结果表明,研究制备的复合代餐粉感官评价良好,具有低能量、高蛋白、高膳食纤维的特点,且可显著抑制α-淀粉酶(70.97±4.66)%和α-葡萄糖苷酶(44.47±6.64)%的活性,减缓碳水化合物的消化进程。复合降糖代餐粉的GI值为46.85,属于低GI食品,可作为辅助降血糖食品,适合糖尿病患者或有控糖需求的人群食用。

The nutritional meal replacement powder with hypoglycemic effect was prepared with cereal powder as the main raw material,oyster peptides and anthocyanins as the characteristic ingredients,coconut powder,lohan fruit powder and stevioside as the auxiliary materials.The optimal formulation of meal replacement powder was determined by orthogonal test as follows:the cereal raw materials 10 g,oyster peptides powder 0.285 g,black soybean anthocyanins extract 0.715 g,siraitia grosvenorii powder 0.50 g,coconut powder 3.50 g,stevioside 0.012 g.Under this formulation conditions,the sensory quality,nutritional composition,hypoglycemic effect and hypoglycemic index(GI)of meal replacement powder were analyzed.The results showed that the prepared compound,meal replacement with favorable sensory quality,had the characteristics of low energy,high dietary fiber and high protein,which also could significantly inhibit the activities ofα-amylase andα-glucosidase and slow down the process of carbohydrate digestion.The GI value of the compound meal replacement powder was 46.85,belonging to low-GI food,indicating that it could be used as an auxiliary hypoglycemic food for diabetics or people with sugar control needs.