Sumathi A, Vishwanatha S, Malleshi N G, Rao S V
Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore, India.
Int J Food Sci Nutr. 1997 Mar;48(2):103-7. doi: 10.3109/09637489709006968.
A blend consisting of 75% malted and debranned wheat flour, toasted flours of 10% green gram, 5% Bengal gram, 5% moth bean and 5% skim milk powder, consumed by seven healthy adult subjects in the form of 'chapati' (unleavened bread), showed higher blood glucose response after 30 min, as compared with blends of similar composition prepared by adopting popping or roller drying technique. No significant differences were observed in blood glucose response between the three foods at any other time intervals up to 120 min. However, significantly slower response to the popped product was observed in peak blood glucose, area under the curve (AUC) and slope from 0 time to maximal increase in glycemia. All the three foods were digested fast, as blood glucose reached fasting levels after 120 min.
一种由75%麦芽化和去皮小麦粉、10%绿豆粉、5%鹰嘴豆粉、5%蛾豆粉和5%脱脂奶粉混合而成的食物，以“chapati”（无酵饼）的形式供7名健康成年受试者食用，与采用爆麦或滚筒干燥技术制备的类似成分混合物相比，30分钟后血糖反应更高。在长达120分钟的任何其他时间间隔内，三种食物的血糖反应均未观察到显著差异。然而，在血糖峰值、曲线下面积（AUC）以及从0时到血糖最大增幅的斜率方面，观察到爆麦产品的反应明显较慢。所有三种食物消化都很快，因为120分钟后血糖达到空腹水平。
