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《Journal of Food Science and Technology》 2017-06
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Study on Formula and Processing Technology of Low-Glycemic-Index Mixing Powder

CUI Yanan;ZHANG Hui;MA Yu;WU Gangcheng;QI Xiguang;WANG Li;QIAN Haifeng;School of Food Science and Technology,Jiangnan University;National Engineering Research Center for Functional Food,Jiangnan University;  
Materials of low-glycemic-index mixing powder were screened,on this basis,the formula of low-glycemic-index mixing powder was designed. Then, the effects of different processing methods( steaming,extruding and roller-drying) on expected glycemic index( e GI) and the solubility index( drying-matter solubility index,DSI) were investigated and the optimal processing method and parameters were obtained. Finally,the in vivo glycemic response to mixing powder was measured. The results showed that after cooking,extrusion,or roller-drying,oats,chickpeas,and bean had lower e GI. The optimal ratio of oat ∶ chickpea ∶ colored kidney bean was 16. 43 ∶ 76. 35 ∶ 7. 22 in the mixing powder. The mixing powder with high DSI( 16. 45%) and low e GI( 57. 41) was achieved using extruding with terminal barrel temperature procedure of 60 ℃-80 ℃-100 ℃-120 ℃,water content of 25%,and screw speed of 100 r/min. When glucose was regarded as 100,the glycemic index( GI) of mixing power was52. 13,suggesting the mixing powder belonged to low-GI foods.
【Fund】: 国家高技术发展计划资助项目(863计划)(2013AA102207)
【CateGory Index】: TS218
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