Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
Food Chem. 2017 Aug 15;229:381-387. doi: 10.1016/j.foodchem.2017.02.060. Epub 2017 Feb 16.
The aim of this study was to investigate the in vitro starch digestibility of injera and porridge from seven tef varieties and to estimate their glycemic index. The total starch, free glucose, apparent amylose, resistant, slowly digestible and rapidly digestible starches of the varieties ranged between 66 and 76, 1.8 and 2.4g/100g flour dry matter (DM), 29 and 31%, 17 and 68, 19 and 53, 12 and 30g/100g starch DM, respectively. After processing into injera and porridge, the rapidly digestible starch content increased by 60-85% and 3-69%, respectively. The estimated glycemic index of porridge and injera of the varieties ranged 79-99 and 94-137 when estimated based on model of Goni et al. (1997) whereas from 69 to 100 and 94 to 161, respectively based on Granfeldtet al. (1992). Tef porridge and injera samples studied here can be classified as medium- high GI foods, not to be considered as a proper food ingredient for diabetic people and patients in weight gain control.
本研究旨在研究七种埃塞俄比亚画眉草品种的英吉拉和粥的体外淀粉消化率，并估算其血糖生成指数。这些品种的总淀粉、游离葡萄糖、表观直链淀粉、抗性淀粉、慢消化淀粉和快消化淀粉含量分别在 66%至 76%、1.8 克至 2.4 克/100 克面粉干物质、29%至 31%、17%至 68%、19%至 53%、12%至 30 克/100 克淀粉干物质之间。经过英吉拉和粥的加工，快消化淀粉的含量分别增加了 60-85%和 3-69%。根据 Goni 等人（1997）的模型估算，这些品种的粥和英吉拉的血糖生成指数范围分别为 79-99 和 94-137，而根据 Granfeldt 等人（1992）的模型估算，分别为 69-100 和 94-161。本研究中研究的画眉草粥和英吉拉样品可归类为中高血糖生成指数食品，不适合糖尿病患者和体重控制患者作为合适的食品成分。
