Arslan-Tontul Sultan, Candal Uslu Cihadiye, Mutlu Ceren, Erbaş Mustafa
Department of Food Engineering, Agricultural Faculty, Selçuk University, 42130 Konya, Turkey.
Faculty of Health Science, Nutrition and Dietetics, Artvin Coruh University, 08100 Artvin, Turkey.
J Food Sci Technol. 2022 Apr;59(4):1460-1467. doi: 10.1007/s13197-021-05156-8. Epub 2021 Jun 2.
Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for comparing the health-related effects and processing performance of a variety of whole grains. The expected glycemic index (eGI) flours of chia was determined to be quite low, and flours except quinoa can be classified as low GI foods. The highest resistant starch (RS) content (4.76 g/100 g) was found in amaranth flour, and it was followed by buckwheat (1.27 g/100 g). The amaranth had the highest stimulation effect on the growth of probiotics and increased the count of and as 4.57 and 2.26 log CFU/ml, respectively. Moreover, chia flour showed a positive effect on the growth of whereas it negatively affected compared to the control A significant correlation was detected between rapidly available glucose content and eGI. On the other hand, a significant relationship between RS and the growth rate of probiotics was reported.
奇亚籽、苋菜、藜麦和荞麦因其高且均衡的营养特性而被广泛用于食品配方中。由于并非所有谷物的营养价值都相同，因此需要比较各种全谷物对健康的影响和加工性能。奇亚籽的预期血糖生成指数（eGI）面粉被确定为相当低，除藜麦外的面粉可归类为低GI食品。苋菜粉中抗性淀粉（RS）含量最高（4.76克/100克），其次是荞麦（1.27克/100克）。苋菜对益生菌生长的刺激作用最强，使嗜酸乳杆菌和双歧杆菌的数量分别增加到4.57和2.26 log CFU/ml。此外，与对照相比，奇亚籽粉对嗜酸乳杆菌的生长有积极作用，而对双歧杆菌有负面影响。快速可用葡萄糖含量与eGI之间存在显著相关性。另一方面，据报道RS与益生菌的生长速率之间存在显著关系。
