抛光对红、白巴斯马蒂大米血糖指数和抗氧化特性的影响。

Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice.

作者信息

Somaratne G M, Prasantha B D R, Dunuwila G R, Chandrasekara A, Wijesinghe D G N G, Gunasekara D C S

机构信息

Department of Food Science & Technology, Faculty of Agriculture, University of Peradeniya, 20400 Peradeniya, Sri Lanka.

出版信息

Food Chem. 2017 Dec 15;237:716-723. doi: 10.1016/j.foodchem.2017.06.002. Epub 2017 Jun 3.

DOI:10.1016/j.foodchem.2017.06.002

PMID:28764058

Abstract

Four different pigmented dark-red (red) and non-pigmented white basmati rice varieties were tested for their nutrient composition, glycemic index (GI), total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant activity (AOA) at 10% and 100% polished levels. The red basmati had higher content of ash, protein, fat, TPC, TAC and AOA than white basmati. Red and white basmati varieties can be classified as low GI and medium GI rice, respectively. The degree of polishing had no effect on the GI. However, there was a significant negative correlation (r>-0.81; P<0.01) between GI value with amylose, crude fiber, crude fat, crude protein, ash, AOA, TPC and TAC contents of basmati. Relatively higher levels of TPC, TAC and AOA were found in red basmati than white basmati varieties. Therefore, red basmati varieties can serve as low GI sources of functional food.

摘要

对四种不同的有色深红色（红色）和无色白色巴斯马蒂大米品种，在糙米率为10%和100%时，测试了它们的营养成分、血糖生成指数（GI）、总酚含量（TPC）、总花青素含量（TAC）和抗氧化活性（AOA）。红色巴斯马蒂大米的灰分、蛋白质、脂肪、TPC、TAC和AOA含量高于白色巴斯马蒂大米。红色和白色巴斯马蒂大米品种可分别归类为低GI大米和中GI大米。糙米率对GI没有影响。然而，巴斯马蒂大米的GI值与直链淀粉、粗纤维、粗脂肪、粗蛋白、灰分、AOA、TPC和TAC含量之间存在显著负相关（r > -0.81；P < 0.01）。红色巴斯马蒂大米中的TPC、TAC和AOA含量相对高于白色巴斯马蒂大米品种。因此，红色巴斯马蒂大米品种可作为低GI功能性食品来源。