三种小麦制作的通心粉消化率：初步研究。
Digestibility of pasta made with three wheat types: a preliminary study.
机构信息
Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
DAFNAE (Department of Agronomy, Food, Natural Resource, Animals and Environment), University of Padova, 35020 Legnaro, PD, Italy.
出版信息
Food Chem. 2015 May 1;174:219-25. doi: 10.1016/j.foodchem.2014.11.023. Epub 2014 Nov 13.
The aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T.polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T.polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta.
本研究旨在评估用不同谷物（硬粒小麦、波兰小麦和杜伦小麦）制成的意大利面的蛋白质和淀粉消化率，并测量不同类型意大利面的血糖生成指数（GI）。波兰小麦意大利面的淀粉消化率与其他两种明显不同。它似乎比双壳小麦和硬质小麦意大利面消化得更少。波兰小麦意大利面的血糖生成指数也较低，而三种意大利面的蛋白质消化率没有显著差异。
Zotero 插件