黑加仑粉与全麦面粉对改善曲奇饼干健康促进特性的联合作用。
The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies.
作者信息
Mofasser Hossain A K M, Brennan Margaret A, Mason Susan L, Guo Xinbo, Brennan Charles S
机构信息
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand.
School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
出版信息
Plant Foods Hum Nutr. 2017 Sep;72(3):280-287. doi: 10.1007/s11130-017-0619-0.
A diet with high glycaemic index, which causes rapid spikes in blood sugar level, can lead to disorders such as significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. These conditions are also linked to the progression of cognitive decline and neurodegenerative diseases including Alzheimer's disease. Blackcurrant powder (BC) is a rich source of dietary fibre and bioactive compounds. Wholemeal wheat, barley and oat flours contain high amount of fibre. In this study, a model food (cookie) was developed and used to investigate the in vitro glycaemic glucose equivalent and antioxidant activities of the cookies made with three different wholemeal flours (wheat, barley and oat) with different replacement levels (5, 10 and 15%) of blackcurrant powder. Increasing the proportion of blackcurrant powder in the cookie resulted in a significant (P < 0.05) decrease in glucose release after in vitro digestion compared to the control. In addition, incorporation of blackcurrant powder in cookies up to 15% increased the antioxidant capacity. The combination of wholemeal flour and the bioactive compound rich blackcurrant has the potential to improve the nutritional value and reduce the glycaemic index of such foods.
高血糖指数的饮食会导致血糖水平迅速飙升，进而引发各种疾病，如2型糖尿病、心血管疾病和肥胖症的风险显著增加。这些病症还与认知能力下降和包括阿尔茨海默病在内的神经退行性疾病的进展有关。黑加仑粉（BC）富含膳食纤维和生物活性化合物。全麦小麦、大麦和燕麦粉含有大量纤维。在本研究中，开发了一种模型食品（饼干），用于研究用三种不同全麦面粉（小麦、大麦和燕麦）与不同替代水平（5%、10%和15%）的黑加仑粉制作的饼干的体外血糖葡萄糖当量和抗氧化活性。与对照组相比，增加饼干中黑加仑粉的比例会导致体外消化后葡萄糖释放量显著（P < 0.05）下降。此外，在饼干中加入高达15%的黑加仑粉可提高抗氧化能力。全麦面粉与富含生物活性化合物的黑加仑的组合有可能提高此类食品的营养价值并降低血糖指数。
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