Glycemic Index of a Diabetes-Specific Nutritional Powder: An Open-Label Study in Healthy Indian Adults

Background: A balanced diet with a low glycemic index (GI) plays an important role in controlling and managing type 2 diabetes mellitus (T2DM). Here, we compared the GI of 2 flavors (vanilla and chocolate) of diabetes-specific nutritional (DSN) supplements to its comparator in healthy Indian adults under fasting conditions. Methods: This study was a 39-day open-label, non-comparative, single-center trial involving healthy adults aged between 18 to 45 years. The subjects received equal doses of 2 DSN powder (Treatments A and B), the comparator product (Treatment C), and dextrose monohydrate as a reference (Treatment R). Doses were administered as per the dosing schedule, after an overnight fast for 10 hours, with 2 intervening non-dosing days. Blood samples were collected on the dosing days to assess changes in capillary blood glucose levels. The primary endpoint of the study was the mean GI of Treatments A, B, and C (Defined as low: GI ≤ 55;medium: 55 GI ≤ 70;High: GI > 70), generated using the incremental area under the curve (AUCi) methodology. Safety was assessed throughout the study. Values of all study parameters were represented in ±SD or standard deviation. Results: Fourteen adult male subjects with a mean age of 29.42 ± 4.46 years, and a body mass index of 22.0 ± 1.95 Kg/m2, were enrolled in the study. The mean AUCi for treatments A, B, and C were 104 ± 10, 111 ± 12, and 87 ± 12 mmol min/L, respectively and for Treatment R it was 276 ± 16, 319 ± 28 and 338 ± 25 mmol min/L for Days 1, 6 and 8, respectively. The mean GI of Treatment A was 33 ± 3, Treatment B was 35 ± 3 and Treatment C was 29 ± 5;all GI means were ≤55. Mild adverse events were reported in 2 (14.3%) subjects. No serious adverse events or deaths were reported in the study. All treatments were well tolerated by the subjects. Conclusion: The glycemic index of both test products and comparator was low (i.e., GI 55) as per ISO 26642:2010 standard.

A Review on the Role of Low Glycemic Index Foods for Glycemic Control in Chronic Liver Disease

Liver is an essential organ that maintains fasting and postprandial blood glucose response via various metabolic pathways. The liver function gradually deteriorates in chronic liver disease (CLD) due to inflammation and destruction of liver parenchyma. The development of glucose intolerance and hepatogenous diabetes (HD) in patients with CLD is an inevitable event. Diabetes and CLD can coexist, and function synergistically to cause unfavorable clinical consequences, including poor treatment outcomes and frequent hospitalization. The complications associated with liver disease (malnutrition, hypoglycemia, acute kidney injury, lactic acidosis, etc.) and lack of guidelines limit pharmacological management of HD. Dietary recommendations by The European Society for Clinical Nutrition and Metabolism (ESPEN) guidelines (2019), suggested weight reducing hypocaloric diet along with adequate branched-chain amino acid (BCAA) and micronutrient consumption to improve steatosis and insulin sensitivity in patients with CLD. Dietary glycemic index controls prognosis of obesity, non-alcoholic fatty liver disease (NAFLD) and diabetes. The importance of low GI diet in reducing fasting blood glucose, hepatic glucose influx and fat accumulation, thereby improving weight loss and NAFLD score, is being published in patients with diabetes or liver disease. Several countries have already incorporated GI into their national health policies, for identification of the nutrient value, resulting in establishment of worldwide GI and glycemic load tables for specific food items. However, the apparent complexity of GI and lack of low GI meal choices need to be resolved in order to enhance patient’s quality of life, health and well-being. Low GI nutritional supplements, comprising of balanced proportion of carbohydrate, protein, BCAAs, fibers and micronutrients, may reduce the complexity related to dietary management of HD. The review summarizes the importance of nutritional management in HD with focus on low GI diet in people with CLD.

Effect of Low and High Glycemic Index Meals on Hunger and Satiety

Recently, people suffer from the inability to maintain weight with an increasing body mass, and this may be due to several reasons, including the type and quantity of food. In current study, the effect of the glycemic index of foods (high-low-medium) on the speed of return of hunger in adult women was discussed. Non-pregnant or lactating women who do not suffer from chronic diseases such as diabetes and pressure, for three days in a row for breakfast, lunch, and dinner, by calculating the number of hours preceding the feeling of hunger, as the results showed that the least hours of hunger were after eating foods with a low glycemic index and then followed by foods with a medium glycemic index, and the number of hours of starvation after eating foods with a high glycemic index was the least, and this leads to an increase in subsequent food intake and an increase in calories during the day. The results indicated: first day that are high in the glycemic index (breakfast). Highest percentage of feeling hungry was 30% after 4 h (lunch). The highest percentage of feeling hungry was 30% after 3 h, (dinner), the highest percentage of not feeling hungry by 50%. The second day with a low glycemic index (breakfast). The highest percentage of feeling hungry after 4 h was 30%, (lunch). The highest percentage of feeling hungry after 4 h was 30%, (dinner). The highest percentage of not feeling hungry was 80%. Third day with a medium glycemic index (breakfast). The highest percentage of feeling hungry was after 3 h and 4 h, with a percentage of 30%, (lunch), the highest percentage of feeling hungry after 4 h, with a percentage of 30%, (dinner), the highest percentage of not feeling hungry by 70%, which increases body mass and weight continuously, and this leads to an increase in vulnerability to chronic diseases. Therefore, it is important to preserve and be careful to eat meals with a low and medium glycemic index in the diets, with the addition of foods with a high glycemic index, without negligence or excess, and we look forward to increasing the research on the effect of the glycemic index of food on the speed of return of hunger while standardizing the quantity and type of food for all volunteers.

Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (Adansonia digitata, Tamarindus indica and Parkia biglobosa) Consumed in Cote d’Ivoire

The diabetes mellitus is a public health problem in C?te d’Ivoire. The Glycemic index (GI) and the Glycemic load (GL) determination of commonly consumed foods such as juice fruits is an alternative to prevent metabolic diseases. This study carried out three wild fruits locally named Baobab (Adansonia digitata), Tomi (Tamarindus indica) and Néré (Parkia biglobosa) collected at maturity stage. The juices from the pulp of fruits have been elaborated, pasteurized, submitted to microbiological and physicochemical analysis before GIs/GLs determination. Ten healthy subjects with body mass index and age average respectively 21.57 ± 1.06 and 28 ± 2 years old tested the three juices and glucose (50 g) as reference food. Blood samples have been collected at 0, 15, 30, 45, 60, 90 and 120 min after foods consumption. The GIs/GLs has been determined according to ISO/FDI 26642:2010 protocol. Data showed that pasteurized juices has a weak microbiologic load (1.0102 - 2.4102 of Mesophylls Aerobic Germs) and not contain pathogen germs. The GI and GL of Néré juice are high with respective values of 89.54 ± 1.63 and 29.22 ± 4.09 whereas those of Baobab and Tomi juice are moderate with respective GI/GL values of 66.48 ± 2.12/13.24 ± 1.99 and 60.41 ± 2.63/12.87 ± 1.67. The juice of Néré should be consumed occasionally when those of Baobab and Tomi should be consumed with moderation. It would be suitable to know more about the GI and GL of all the juice fruits produced locally so as to prevent efficiently diabetes mellitus in the country.

低GI复合苦荞面条的研制

采用单因素试验和响应面优化试验对复合苦荞面条配方进行优化,以感官评价为指标。研究荞麦粉、谷朊粉、猪血粉、黄原胶和水添加量对复合苦荞面感官评分的影响,并测定其血糖生成指数值(Glycemic index,GI)。结果表明,以1 kg高筋小麦粉为基准,黄原胶、水、猪血粉、谷朊粉、荞麦粉添加量分别为1%,38%,7.5%,5%,30%时,复合苦荞面条感官品质最佳,血糖生成指数GI值为45.4±3.8。在此条件下研制的复合苦荞面条感官风味俱佳、营养价值丰富,属于低GI食物,可为低糖食品需求者选择食物提供参考。

Glycemic index,glycemic load and insulinemic index of Chinese starchy foods

AIM:To determine the glycemic index(GI),glycemic load(GL)and insulinemic index(Ⅱ)of five starchy foods that are commonly used in Chinese diets.METHODS:Ten healthy subjects aged between 20-30 years were recruited.Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference food.Finger capillary blood samples were collected at the start of eating and 15,30,45,60,90 and 120 min after consumption.The GI and Ⅱ of foods were calculated from the ratio of incremental area under the glucose/insulin response curves of test and reference foods.The GL for each test food was determined from its GI value and carbohydrate content.RESULTS:The results showed that brown rice elicited the highest postprandial glucose and insulin responses,followed by taro,adlay,yam and mung bean noodles,which produced the lowest.Among the five starchy foods,brown rice evoked the highest GI and GL at 82±0.2 and 18±0.2,followed by taro(69±0.4,12±0.2),adlay(55±0.4,10±0.2),yam(52±0.3,9±0.0)and mung bean noodles(28±0.5,7±0.2),respectively.The Ⅱ values of the test foods corresponded with GI values.Similarly,brown rice gave the highest Ⅱ at 81±0.1,followed by taro(73±0.3),adlay(67±0.3),yam(64±0.5) and mung bean noodles(38±0.3).All five starchy foods had lower GI,GL and Ⅱ than reference bread(P<0.05).CONCLUSION:The GI,GL and Ⅱ values of starchy foods provide important information for the public to manage their diet and could be useful for the prevention of lifestyle-related diseases such as diabetes mellitus.

Glycemic index and glycemic load of selected Chinese traditional foods

AIM:To determine the glycemic index(GI)and glycemic load(GL)values of Chinese traditional foods in Hong Kong.METHODS:Fifteen healthy subjects(8 males and 7 females)volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast.The blood glucose concentrations were analyzed immediately before,15,30,45,60,90 and 120 min after food consumption using capillary blood samples.The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve(IAUC)value for the test food as a percentage of each subject's average IAUC value for the glucose.The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size,divided by 100.RESULTS:Among all the 23 Chinese traditional foods tested,6 of them belonged to low GI foods(Tuna Fish Bun,Egg Tart,Green Bean Dessert,Chinese Herbal Jelly,Fried Rice Vermicelli in Singapore-style,and Spring Roll),10 of them belonged to moderate GI foods(Baked Barbecued Pork Puff,Fried Fritter,"Mai-Lai"Cake,"Pineapple"Bun,Fried Rice Noodles with Sliced Beef,Barbecue Pork Bun,Moon Cakes,Glutinous Rice Ball,Instant Sweet Milky Bun,and Salted Meat Rice Dumpling),the others belonged to high GI foods(Fried Rice in Yangzhou-Style,Sticky Rice Wrapped in Lotus Leaf,Steamed Glutinous Rice Roll,Jam and Peanut Butter Toast,Plain Steamed Vermicelli Roll,Red Bean Dessert,and Frozen Sweet Milky Bun).CONCLUSION:The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.

低GI枸杞杂粮代餐粉的配方优化及其降血糖作用研究

为探究低血糖生成指数(glycemic index,GI)枸杞杂粮代餐粉的最佳配方及降血糖作用,该研究以黄豆、绿豆、黑豆、燕麦、苦荞和藜麦6种杂粮作为主要原料,再辅以药食同源的宁夏枸杞制备一种低GI枸杞杂粮代餐粉。以感官评分为指标,采用单因素试验、Plackett-Burman试验、最陡爬坡试验及Box-Behnken试验,优化低GI枸杞杂粮代餐粉配方,并通过建立Ⅱ型糖尿病小鼠模型,评价低GI枸杞杂粮代餐粉的降血糖效果。结果表明,枸杞杂粮代餐粉最佳配方为:黄豆粉添加量15.1%,绿豆粉添加量15.1%,黑豆粉添加量14%,燕麦粉添加量15.6%,苦荞粉添加量12.1%,藜麦粉添加量12.1%,枸杞粉添加量16%(均为质量分数)。低GI枸杞杂粮代餐粉可下调小鼠餐后血糖值并能够改善小鼠基本生长状况,但使小鼠的空腹血糖值缓慢上升且整体趋于平稳状态(P> 0.05)。

低GI枸杞杂粮代餐粉的体外消化特性

为探究低血糖生成指数(Glycemic index,GI)枸杞杂粮代餐粉的体外消化特性,本研究对各原料粉及代餐粉的基本组分、吸水率及吸水膨胀率、淀粉组分、淀粉水解率及估计血糖生成指数(Estimate Glycemic index,eGI)值进行测定与分析,并通过体外模拟胃肠消化方法对比分析了各原料粉及代餐粉中蛋白质水解率、总酚含量、黄酮含量及抗氧化活性的变化。结果表明,代餐粉中脂肪和粗纤维含量相较于各原料粉处于偏低水平。各原料粉及代餐粉的高温吸水率为常温吸水率的2倍左右,其中代餐粉吸水率最低(常温条件下吸水率为0.27%±0.05%,高温条件下吸水率为0.59%±0.05%)。代餐粉中快速消化淀粉含量(40.4%±0.003%)及eGI值(23.4)相较于各原料粉均达到最低,而慢消化淀粉和抗性淀粉含量均相对较高。体外模拟胃肠消化实验中,各原料粉及代餐粉蛋白质水解率均逐渐升高且水解主要以胃部为主,其中代餐粉蛋白水解率相对较高;总酚含量在胃肠消化期间均呈上升趋势且代餐粉在消化结束时含量达到最高(7.26 mg/g)。黄酮含量在模拟胃消化过程中明显增加,而在模拟肠消化中含量下降。DPPH自由基和ABTS+自由基清除率在模拟胃消化过程中随时间延长显著(P<0.05)上升,而在模拟肠消化过程中随时间延长呈先上升后降低趋势,但整体变化幅度较为平缓。综上所述,枸杞杂粮代餐粉适合作为低GI原料或产品且具有良好的抗氧化能力,对于杂粮制品的开发具有一定指导的意义。

Estimating Glycemic Index of Rice-Based Mixed Meals by Using Predicted and Adjusted Formulae

The estimation of glycemic index(GI) of rice-based mixed meal either by using predicted GI(GI_(pred)) or adjusted GI(GI_(adj)) formula is unclear.This study aimed to determine the glycemic response of rice in rice alone or mixed meals and to identify the appropriate formula for estimating the GI of rice-based mixed meals.The glycemic responses produced by the rice alone(red rice,fragrant white rice or parboiled rice) and the rice-based mixed meals(fried red rice,fried fragrant white rice or fried parboiled rice) which provided 25 g available carbohydrate were assessed in 11 healthy individuals.To determine the measured GI(GImeasured) of rice alone and rice-based mixed meals,participants underwent three repeated tests of a reference food(Glucolin~?).Tests were performed in random order on nine separate visits after an overnight fasting for at least 8 h.Capillary glucose at baseline(0 min),15,30,45,60,90 and 120 min from starting the meals was assessed and used to determine the incremental area under the curve(iAUC_(120)).The agreement between GImeasured and the estimation formulae(GI_(pred) or GI_(adj)) were determined using Bland-Altman analysis.The iAUC_(120) after consuming rice alone was significantly higher than the rice-based mixed meals except for fried fragrant rice,which was comparable to the rice alone(P > 0.05).The GI_(measured) values of rice were categorized as medium(61 for parboiled rice,67 for fragrant white rice,and 68 for red rice).GI_(pred)(r = 0.40,P < 0.01) and GI_(adj)(r = 0.41,P < 0.01) were significantly correlated with iAUC_(120).The agreement between GI_(measured) and GI_(adj) is apparent suggesting the usefulness of GI_(adj) in estimating meal GI of rice-based mixed meals.

Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice

An attempt was made to determine the qualitative changes in basmati rice （Pusa Basmati 1121, PBl121） during soaking at 40 ℃ to 80 ℃. Soaking temperature had significant effect （a = 0.01） on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%, 27.26%, 8.79% and 2.56%, respectively, but differences in these traits were observed after soaking. Amylose to amylopectin ratio （Am/Ap） decreased from 0.59 to 0.52 （soaked at 80 ℃）. Crude fibre and crude ash contents increased after soaking. The mineral composition （K, P, S, Ca, Mg, Mn, Fe, Cu and Zn） in soaked rice was found to be 16.46% higher than un-soaked rice at the same degree of polishing. Glycemic index of un-soaked rice was found to be 58.41, but decreased to 54.31 after soaking at 80 ℃. Pasting properties, scanning electron microscope images, and X-ray diffractograms suggested partial gelatinization of starch in the temperature range of 60 ℃ to 80 ℃. Based on qualitative changes in rice （apparent amylose content, Am/Ap ratio and crystallinity rate）, it was concluded that intermediate soakincl temperatures （60 ℃ to 70 ℃） would be useful for soaking of PB1121.

Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake

The effects of partial replacement of wheat flour with young corn ear (YCE) on sensory properties and glycemic index (GI) of chiffon cake were investigated. Dried YCE was processed into powdered form and added in chiffon cake formulations to replace wheat flour partially at concentrations of 0 (control), 10%, 20% and 30%. Protein, ash and dietary fibre contents of chiffon cake added with YCE powder were increased in line with the levels of YCE used. Even though protein content of YCE-based cakes increased in line (13.3% to 15.7%) with the levels of YCE (10% to 30%), but there was no significant difference compared to control. Sensory evaluation results indicate that partial replacement of wheat flour with up to 10% is satisfactory as compared to other levels of wheat flour replacement. Interestingly, addition of YCE at 10% to partially replace wheat flour resulted in reduction of postprandial blood glucose response. The GI value for chiffon cake added with YCE was 49 lower than control cake which recorded GI value at 60. In conclusion, novel food ingredient of YCE can be incorporated in selected bakery products to enhance nutritional composition while at the same time help in reducing the GI value. Further investigation on the addition of YCE into other bakery products in relation to nutrition and glycemic response effects can also be explored.

Glycemic Indices of Multiple Oral Nutritional Supplements: A Randomized Cross-Over Study in Indian Adults

Background: A randomized cross-over study was conducted to assess the glycemic index (GI) of seven Oral Nutritional Supplements (ONSs). These ONSs are designed to support the nutritional requirements of different age-groups, physiological states, or health conditions among Indian adults. Methods: The study had two phases viz., phase1 (n = 18) studied two ONSs: A1 and B1 and phase 2 (n = 20) studied five ONSs: A2, B2, C2, D2 & E2. The subjects were healthy, non-diabetic adults, aged between 20 - 44 years with a mean Body Mass Index of 21.2 ± 1.52 kg/m2 (Phase 1) and 21.0 ± 1.45 kg/m2 (Phase 2). All these ONSs were compared with reference drinks (glucose). The carbohydrates in one serving of each ONS were matched to carbohydrates from 25 grams of glucose following ISO 2010 guidelines. Capillary blood was assessed for blood glucose response at baseline, 15, 30, 45, 60, 90 and 120 minutes. GI was calculated as the incremental area under the curve (iAUC) for the test drinks and expressed as a percentage of the average iAUC from glucose. Results: Phase 1 indicated that the high fiber diabetes-specific nutrition supplement A1 with higher protein (23% energy), higher fat (25% energy) and reduced carbohydrates (40% energy) had a significantly (p = 0.002) lower GI [34 (±6)] as compared to B1 [63 (±7)] (protein 19%, fat 7% and carbohydrates 60% energy) even with similar amount (22%) and type of fiber. Phase 2 reported that all test products [A2 (32 ± 5), B2 (37 ± 4), C2 (31 ± 5), D2 (31 ± 5) and E2 (55 ± 4)] had a low GI. As compared to phase 1, ONSs in phase 2 had lower fiber content (1.6% - 4.6% energy). Conclusion: The glycemic index of oral nutrition supplements is influenced not only by their fiber content, but also by the overall macronutrient composition including protein (≥17% energy), fat (≥10% - 27% energy) and carbohydrates (40% - 57.5% energy).

基于机-热-电多参量信号特征的GIS隔离开关状态评估方法

气体绝缘开关(gas insulated switchgear,GIS)设备中的隔离开关故障往往是机械、热、电气多物理量综合作用的结果,从微小缺陷发展至严重故障的过程中,会产生异常振动、温度、局部放电多种参量信号,同时测量并分析GIS隔离开关的多参量信息对于准确获取其运行状态具有重要意义。文中通过在实体220 kV GIS实验平台上模拟隔离开关最为常见的接触不良缺陷,研究不同接触状态时振动信号、温度变化和局部放电信号的演化规律,获得其与设备状态之间的对应关系,结合健康指数理论和改进层次分析法,提出基于多参量特征的GIS隔离开关综合评估方法。使用该方法开展现场测试,其检查结果与多参量综合评估方法的的分析结果相吻合。文中的研究为GIS隔离开关状态的带电检测提供了一种可行性较高的多参量融合分析新方法。

Glycemic index of cereals and tubers produced in China

瞄准：为了决定一些谷物和澡盆 ers 的 GI，在中国生产了以建立 glycemic 索引的数据库(官方补给) 中国食物。方法：包含 50 g 糖类的食物被 8-12 消费健康成年人在他们是为 10 的 fasted 以后， h 和血葡萄糖为 2 h 被监视。葡萄糖被用作参考食物。食物官方补给根据一个标准方法被计算。结果：糖和 60 种食物的 9 种类型官方补给被决定。结论：食物官方补给主要糖类和行列从本质上讲被决定。大多数在中国生产的谷物和澡盆 ers 有类似与他们在另外的国家生产的对应物官方补给。

Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream

The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) of soft ice cream by using mixture of sucrose and Stevia. Five different formulations of ice cream were produced by using different proportions of sucrose and Stevia. Physicochemical characteristics, hedonic sensory evaluations and glycemic index determination of products were carried out by following conventional methods. Replacement of sucrose with Stevia resulted in a significantly lower viscosity and brix with a higher overrun and melting rate in a dose dependent manner. Total replacing of sucrose with Stevia resulted in significant reduction in caloric value from 143.03 to 105.25 Kcal and GI from 79.06 ± 4.0 to 72.18 ± 5.27 as compared to those of sucrose based formulation (p 0.05) indicating a 37.78% and 6.88% reduction, respectively. TB had the best sensory acceptance among all the treatments. We concluded that substitution of sucrose with Stevia may be a choice to produce low caloric and GI ice creams. However, using mixture of the two sweeteners improves sensory acceptance of the formulations.

GI值的测定方法和影响因素及低GI食品生理学功能的研究进展

食物血糖生成指数(Glycemic Index,GI)是反应食物消化吸收速率及餐后血糖应答的重要指标,能够确切地反映食物摄入一段时间后人体血糖的波动状态。根据GI的数值,一般将食物分为:高GI食物(GI>70)、中GI食物(55<G≤70)、低GI食物(GI≤55)三类。大量循证医学研究显示,低GI食品能够有效预防空腹血糖调节受损和葡萄糖耐量减退,从而能够降低糖尿病的发生风险,减轻胰岛细胞的负担,避免血糖的剧烈波动,更有利于血糖保持稳定从而预防糖尿病、控制肥胖、抗高血压等并发症的发生,对保持身体健康具有重要作用。该研究综述了近年来血糖生成指数的检测方法及制品的研究进展,介绍了影响对血糖生指数因素及低GI食品生理学功能,展望了其应用前景。

Compressive near-field millimeter wave imaging algorithm based on Gini index and total variation mixed regularization

A compressive near-field millimeter wave(MMW)imaging algorithm is proposed.From the compressed sensing(CS)theory,the compressive near-field MMW imaging process can be considered to reconstruct an image from the under-sampled sparse data.The Gini index(GI)has been founded that it is the only sparsity measure that has all sparsity attributes that are called Robin Hood,Scaling,Rising Tide,Cloning,Bill Gates,and Babies.By combining the total variation(TV)operator,the GI-TV mixed regularization introduced compressive near-field MMW imaging model is proposed.In addition,the corresponding algorithm based on a primal-dual framework is also proposed.Experimental results demonstrate that the proposed GI-TV mixed regularization algorithm has superior convergence and stability performance compared with the widely used l1-TV mixed regularization algorithm.

低GI海带香菇面条加工工艺优化及体外消化特性研究

随着我国高血糖患者数量逐年升高,低血糖生成指数(Glycemic Index, GI)食品逐渐成为市面上热点产品。为开发适合更多人群食用的主食,以GI值较低的原料如杂粮、食用菌、藻类和豆类等代替部分小麦粉,通过单因素和响应面优化面条生产加工工艺,并分析面条的体外消化特性。结果表明:用混合粉(海带、香菇、苦荞、燕麦、青稞、白芸豆等)代替70%小麦粉,最佳工艺为:加水量50%,和面时间12 min,醒面时间20 min,在该工艺参数下面条熟断条率最低为13.5%。且此工艺下面条的蒸煮损失率为6.27%,GI值为36.7,有良好的控糖效果,具有一定的应用价值。

低GI杂粮重组优糖米综合品质评价体系的构建

以优糖米、青稞、苦荞、鹰嘴豆为主要原料,利用双螺杆挤压技术制备不同配方的杂粮重组优糖米。通过分析其质构指标、蒸煮指标、糊化度、水溶性指数和吸水性指数,并进行各指标间的相关性分析,再结合主成分分析法和逐步回归分析法构建杂粮重组优糖米的综合品质评价体系。结果表明:各配方的杂粮重组优糖米的预估血糖生成指数(eGI)均低于55,表明产品均有着较好的抗消化作用。通过综合评价体系确定以各杂粮总质量为基准,当苦荞、青稞、鹰嘴豆和优糖米添加量分别为30%、30%、10%和30%时,所制得的杂粮重组优糖米综合品质评分最高。