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投稿时间：2022-06-05
投稿时间：2022-06-05
中文摘要: 该研究以藜麦、燕麦、鹰嘴豆、薏米、玉米糁为原料，以感官评分和预估血糖生成指数（estimate glycemic index，eGI）为评价指标，通过单因素、正交试验对杂粮粥配方进行优化，并对优化后的杂粮粥配方进行人体血糖生成指数（glycemic index，GI）的测定。结果表明，杂粮粥最佳配方为藜麦与燕麦添加总量60%、质量比7.5∶2.5、鹰嘴豆添加量20%、薏米添加量15%、玉米糁添加量5%。对杂粮粥进行人体GI值测定，结果表明，受试者食用杂粮粥后的血糖浓度峰值明显低于服用葡萄糖后的血糖浓度峰值。此配方下杂粮粥eGI值为52.02，人体GI值为51，符合低GI值食品要求。
Abstract:In this study，quinoa，oats，chickpeas，barley，and corn grits were used as raw materials，and sensory scores and estimated glycemic index（eGI）were used as evaluation indexes to optimize the formula of multigrain porridge through single-factor and orthogonal experiments.The optimized formula was tested for human glycemic index（GI）value.The results showed that the optimal formula of multigrain porridge was 60% of quinoa and oat in a ratio of 7.5 ∶2.5，20% of chickpeas，15% of barley，and 5% of corn grits.The human GI value was measured on the multigrain porridge.The results showed that the peak blood glucose concentration of the subjects after eating the multigrain porridge was significantly lower than that after taking glucose.The eGI value of multigrain porridge in this formula was 52.02，and the GI value of the human body was 51，which meets the requirements of food with low GI.
文章编号：202303017 中图分类号： 文献标志码：
基金项目:内蒙古自治区科技计划（2020GG0064）；内蒙古自治区科技重大专项课题（2021SZD0017）
| Author Name | Affiliation |
| JIANG Meng-wei，BAI Xue，HUO Rui，GUO Xin-yue，ZHANG Mei-li* | College of Food Science and Engineering，Inner Mongolia Agricultural University，Hohhot 010018，Inner Mongolia，China |
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