粮油食品科技2025，Vol.33Issue(3)：94-101,8.DOI:10.16210/j.cnki.1007-7561.2025.03.008
5种杂粮对馒头血糖生成指数及食用品质的影响
Effects of Five Coarse Cereals on Glycemic Index and Edible Quality of Steamed Bread
摘要
Abstract
To analyze the effects of five kinds of coarse cereals,namely quinoa,highland barley,black rice,triticale and oat,on the glycemic index(GI)and quality of steamed bread.The 5 kinds of coarse cereals were incorporated to steamed bread at proportions of 10%,20%,30%,40%and 50%.The GI values of the steamed bread were measured through a GI20 automatic in vitro simulated digestion system.The effects of the coarse cereals on the sensory score,color,texture and other quality related indicators of steamed bread were analyzed.Compared with ordinary steamed bread made from regular wheat flour,with increasing proportions of coarse cereals,the GI value of steamed bread gradually decreased.The sensory quality declined,with lower sensory scores,the internal structure gradually became rough,the hardness increased and the brightness decreased.Under the condition that the sensory score was greater than 75 points,the maximum permissible addition proportions for quinoa,highland barley,black rice,triticale and oat were 10%,40%,30%,60%and 30%,respectively,and the corresponding GI values were 79.94,67.49,72.45,69.61 and 74.52,respectively.The coarse cereal steamed bread made with 40%highland barley flour substitution had the lowest GI value,the best hypoglycemic potential,the highest dietary fiber content,and good sensory quality.This study provides a reference for the development of coarse cereal steamed bread with blood glycemic regulation ability.关键词
杂粮馒头/青稞/低血糖生成指数/品质评价Key words
coarse cereals steamed bread/highland barley/low glycemic index/quality evaluation分类
轻工业引用本文复制引用
赵晨旭,綦文涛,宋歌,洪宇,方微,黄铮昱,王勇..5种杂粮对馒头血糖生成指数及食用品质的影响[J].粮油食品科技,2025,33(3):94-101,8.基金项目
全国粮食和物资储备青年拔尖人才项目"谷物功能因子调节糖脂代谢机制研究及应用"(QN2022401)Youth Talent Support Program by the National Food and Strategic Reserves Administration"Mechanism Research and Application of Cereal Functional Factors Regulating Glucose and Lipid Metabolism"(No.QN2022401) （QN2022401）
