富含抗性淀粉的 NUTRIOSE®（抗性淀粉）甘薯粉和淀粉面条的烹饪行为和淀粉消化率。
Cooking behavior and starch digestibility of NUTRIOSE® (resistant starch) enriched noodles from sweet potato flour and starch.
机构信息
Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, Kerala, India.
Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, Kerala, India.
出版信息
Food Chem. 2015 Sep 1;182:217-23. doi: 10.1016/j.foodchem.2015.02.148. Epub 2015 Mar 9.
The effect of a resistant starch source, NUTRIOSE® FB06 at 10%, 15% and 20% in sweet potato flour (SPF) and 5% and 10% in sweet potato starch (SPS) in reducing the starch digestibility and glycaemic index of noodles was investigated. While NUTRIOSE (10%) significantly reduced the cooking loss in SPF noodles, this was enhanced in SPS noodles and guar gum (GG) supplementation reduced CL of both noodles. In vitro starch digestibility (IVSD) was significantly reduced in test noodles compared to 73.6g glucose/100g starch in control SPF and 65.9 g in SPS noodles. Resistant starch (RS) was 54.96% for NUTRIOSE (15%)+GG (1%) fortified SPF noodles and 53.3% for NUTRIOSE (5%)+GG (0.5%) fortified SPS noodles, as against 33.8% and 40.68%, respectively in SPF and SPS controls. Lowest glycaemic index (54.58) and the highest sensory scores (4.23) were obtained for noodles with 15% NUTRIOSE+1% GG.
研究了抗性淀粉来源 NUTRIOSE® FB06 在 10%、15%和 20%水平下添加到甘薯粉（SPF）中，以及在 5%和 10%水平下添加到甘薯淀粉（SPS）中对降低面条中淀粉消化率和血糖生成指数的影响。虽然 NUTRIOSE（10%）显著降低了 SPF 面条的烹饪损失，但在 SPS 面条中增强了这种作用，而瓜尔胶（GG）的添加降低了两种面条的 CL。与对照 SPF 中 73.6g 葡萄糖/100g 淀粉和 SPS 面条中 65.9g 相比，测试面条的体外淀粉消化率（IVSD）显著降低。添加 NUTRIOSE（15%）+GG（1%）的强化 SPF 面条中的抗性淀粉（RS）为 54.96%，添加 NUTRIOSE（5%）+GG（0.5%）的强化 SPS 面条中的 RS 为 53.3%，而 SPF 和 SPS 对照中的 RS 分别为 33.8%和 40.68%。添加 15% NUTRIOSE+1% GG 的面条的血糖生成指数最低（54.58），感官评分最高（4.23）。
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