食品工业科技2012，Vol.33Issue(4)：396-399,405,5.
压力烹调对五种食材中淀粉消化性的影响
Effect of pressure cooking on in vitro carbohydrate digestion properties of five starchy food materials
摘要
Abstract
Objective：To study the effects of cooking methods on starchy materials including azuki bean,lotus seed,dried sliced Chinese yam,seeds of Euryale ferox Salisb,and seed of Semen Coicis with respect of carbohydrate digestion characteristics,in order to provide information need for scientific consumption of starchy traditional foodstuffs.Method：Starch hydrolysis time course,starch fractions including rapid digestion starch（RDS）,slow digestion starch（SDS）,resistant starch（RS） were measured by pancreatic digestion enzyme hydrolysis procedures in vitro.Result：Pressure-cooking significantly elevated the hydrolysis rate and modified the profile of starch fractions of the samples.Pressure-cooking samples had significantly higher hydrolysis index（HI） and RDS,and lower RS,comparing to that of the normal cooking treatments in all samples,while the expected glucose loads（EGLs） was still significantly lower than that of the cooked rice,the reference sample.The azuki bean and lotus seeds maintained low digestion rate and low EGL.Conclusion：The pressure cooking treatment can increase the in vitro digestibility of hard-to-cook starchy materials,which was beneficial to those who had compromised digestion ability.Control of starch fraction profile and EGL can be realized by choosing slow digestive food materials and modifying the pressure cooking parameters.关键词
淀粉食材/压力烹调/碳水化合物/体外消化/淀粉类型Key words
starchy materials/pressure-cooking/carbohydrates/digestion in vitro/starch types分类
轻工纺织引用本文复制引用
梁晓丽,范志红,王淑颖,吴伟..压力烹调对五种食材中淀粉消化性的影响[J].食品工业科技,2012,33(4):396-399,405,5.基金项目
大城市现代营养配餐技术研究与示范 十一五科技支撑 （）
