直链淀粉含量和膳食纤维对不同品种煮碾糙米和糙米饭血糖反应的影响。

The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice.

机构信息

Department of Science and Technology, Food and Nutrition Research Institute (FNRI), Bicutan, Taguig City, Metro Manila 1631, Philippines.

出版信息

Int J Food Sci Nutr. 2013 Feb;64(1):89-93. doi: 10.3109/09637486.2012.700922. Epub 2012 Jul 4.

DOI:10.3109/09637486.2012.700922

PMID:22762237

Abstract

Brown rice is a good source of dietary fibre (DF) and contains higher vitamins/minerals than milled rice. The study determined the effect of amylose content (AC) and DF on glucose response (GR) from different varieties of milled and brown rice. Milled and brown rice were used as test foods. They were fed to 9-10 human volunteers containing 50 g available carbohydrate after an overnight fast. GR and the glycemic index (GI) were determined. Results found that Sinandomeng with the lowest AC had a high GI = 75, while PSBRc10 with the highest AC had a low GI = 50. Sinandomeng with a low DF had GI = 75, while its brown rice had GI = 55. Brown rice (IR64) with 23% AC and DF of 2.5 g/100 g had low GI = 51. In conclusion, the GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents.

摘要

糙米是膳食纤维（DF）的良好来源，并且比精米含有更高的维生素/矿物质。本研究旨在确定不同品种的精米和糙米的直链淀粉含量（AC）和 DF 对葡萄糖反应（GR）的影响。精米和糙米被用作测试食品。在禁食过夜后，将它们喂给 9-10 名志愿者，志愿者食用的食物中含有 50 克可利用碳水化合物。然后，确定了 GR 和血糖指数（GI）。结果发现，直链淀粉含量最低的 Sinandomeng 的 GI 为 75，而直链淀粉含量最高的 PSBRc10 的 GI 为 50。DF 含量低的 Sinandomeng 的 GI 为 75，而其糙米的 GI 为 55。直链淀粉含量为 23%、DF 含量为 2.5 克/100 克的 IR64 糙米的 GI 为 51，属于低 GI。总之，不同品种的熟化精米和糙米的 GR 和 GI 因其 AC 和 DF 含量而异。