食品与机械2017，Vol.33Issue(9)：1-4,4.DOI:10.13652/j.issn.1003-5788.2017.09.001
加工方式对谷物和豆类估计血糖生成指数的影响
The effects of different processing methods on expected glycemic index of cereals and legumes
摘要
Abstract
The effects of different processing methods (steaming,extruding and roller-drying) on eGI of adlay,oat,rye,colored kidney bean and chickpea were investigated.The results showed that the eGI of steamed samples were in the following order:rye＞adlay＞ oat＞ colored kidney bean＞chickpea.The eGI of extruded samples were in the following order:adlay＞rye＞oat＞colored kidney bean＞ chickpea.The eGI of roller-dried samples were in the following order:adlay＞ rye＞oat＞colored kidney bean＞ chickpea.By different processing methods,the eGI of oat,colored kidney bean and chickpea were lower among five samples.The eGI of the same kind of cereal or legume after streaming,extruding and roller-drying were ranked from high to low as follows:roller-drying,extruding,streaming.关键词
加工方式/谷物/豆类/估计血糖生成指数Key words
processing methods/cereal/legume/eGI引用本文复制引用
崔亚楠,张晖,王立,钱海峰,齐希光..加工方式对谷物和豆类估计血糖生成指数的影响[J].食品与机械,2017,33(9):1-4,4.基金项目
国家863计划(编号:2013AA102207) （编号:2013AA102207）
