糖尿病患者食用由鸽豌豆和小麦面粉混合制成的饼干后的血糖反应。

Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour.

机构信息

Department of Chemistry, University of Medical Sciences, Ondo, Nigeria.

Department of Chemistry, Federal University of Technology, Akure, Nigeria.

出版信息

Plant Foods Hum Nutr. 2019 Dec;74(4):553-559. doi: 10.1007/s11130-019-00758-2.

DOI:10.1007/s11130-019-00758-2

PMID:31377978

Abstract

This study evaluated the glycemic response to pigeon pea (PP) - wheat flour (WF) composite biscuits by diabetic patients. Biscuits were produced from flour made from the mixture of WF and PP flour in the proportion of 100:0 (100 - PP), 75:25 (75-PP), 50:50 (50-PP), 25:75 (25-PP), and 0:100 (WF), 4.5% ginger was used as flavor. Sensory evaluation revealed that 100-PP (6.54 ± 0.05) had highest acceptability and palatability attributes (p < 0.05). Glycemic index (GI) and glycemic load (GL) of the biscuits ranged from 100 - PP (41.36 ± 0.30) to CAB (79.89 ± 1.00) and 100-PP (10.57 ± 0.01) to CAB (30.70 ± 0.40), respectively. All the composite biscuits had low GI < 60 and GL < 20. Composite biscuit may suggest a cheap, adequate and safe supplementary diet for diabetic patients.

摘要

这项研究评估了糖尿病患者对 pigeon pea（PP）-wheat flour（WF）复合饼干的血糖反应。饼干由 WF 和 PP 面粉按 100:0（100-PP）、75:25（75-PP）、50:50（50-PP）、25:75（25-PP）和 0:100（WF）的比例混合制成的面粉制成，4.5%的生姜用作香料。感官评价显示，100-PP（6.54±0.05）具有最高的可接受性和美味属性（p<0.05）。饼干的血糖指数（GI）和血糖负荷（GL）范围从 100-PP（41.36±0.30）到 CAB（79.89±1.00）和 100-PP（10.57±0.01）到 CAB（30.70±0.40）。所有复合饼干的 GI<60 和 GL<20。复合饼干可能为糖尿病患者提供一种廉价、充足和安全的补充饮食。