Effect of Baking on GI Value and Physicochemical Properties of Cereal Meal Replacement Powder

被引：0
|
作者：
Jiang L. [1 ,2 ]
Lü Q. [1 ,3 ]
Wang X. [1 ,3 ]
Liu X. [4 ]
Gao H. [5 ]
Zhao P. [6 ]
Huang L. [6 ]
机构：
[1] Wuhan Polytechnic University School of Food Science and Engineering, Wuhan
[2] Wuhan Vocational College of Commerce and Trade, Wuhan
[3] Key Laboratory of Refined Processing of Bulk Cereals and Oils, Ministry of Education, Wuhan
[4] Enshi Selenium Multi-biotechnology Development Co., Ltd., Enshi
[5] Hubei Chufeng Quanyuan Agriculture Co., Ltd., Anlu
[6] Gejiu City Dahongtun Grain Purchase and Sales Co., Ltd., Gejiu
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 12期
关键词：
chemical characteristics; GI value; meal replacement powder; physical; selenium-enriched germinated brown rice;
D O I：
10.13386/j.issn1002-0306.2023080111
中图分类号：
学科分类号：
摘要：
This study aimed to develop a medium-low glycemic index (GI) cereal meal replacement powder suitable for diabetic patients using selenium-enriched germinated brown rice, red adzuki beans, barley, tartary buckwheat, bean dregs, and mulberry leaf extracts as raw materials. The baking processing technology was optimized through response surface experiments using sensory scores and GI value-weighted scores as indicators. At the same time, the effects of the two processing methods of baking and extrusion on the microstructure, crystal properties, gelatinization properties, gelatinization degree, brewability, caking rate and other physicochemical properties of selenium-enriched germinated brown rice meal replacement powder were discussed. The results showed that the GI value was 62.75, the sensory score was 91.17, and the highest weighted comprehensive score was 60.69 under the optimal conditions of the baking time of 35 min, the baking temperature of 140 ℃ and the liquid-to-material ratio of 1:1 (L/kg). Compared with unprocessed meal replacement powder, the relative crystallinity of baking optimal meal replacement powder and extruded meal replacement powder decreased to 15.15 and 4.28 respectively, and the B-type and V-type crystals increased. The round starch granules in the microstructure of the other two meal replacement powders were reduced and irregular granules were increased. In the electronic nose comprehensive evaluation equation, the comprehensive odor score from high to low was baked optimal meal replacement powder>extruded meal replacement powder>unprocessed meal replacement powder. The experimental conclusion showed that the optimal GI value of baking meal replacement powder was between 55 and 70, which belonged to the medium-low GI range and was suitable for people with diabetes. It can be recommended as the preferred processing parameter for the development of meal replacement powder with a medium and low glycemic index. © The Author(s) 2024.
引用
收藏
页码：101 / 111
页数：10
相关论文
共 41 条
  • [1] YAN Z H, WANG L P, TAN B, Et al., Research Progress in blood glycemic index of cereal foods[J], Science and Technology of Grain, Oil and Food, 3, 29, pp. 147-156, (2021)
  • [2] TIAN W J, LUO H X, LIN S H., Research progress of meal replacer[J], Food Technology, 45, 9, pp. 95-101, (2020)
  • [3] CHEN Y, GONG L N, WU Y., Brown rice cake, blood glycemic index[J], Food Research and Development, 41, 11, pp. 160-164, (2020)
  • [4] PARNSAKHORN S, LANGKAPIN J., Effects of drying temperatures on physicochemical properties of germinated brown rice[J], Songklanakarin Journal of Science and Technology, 40, 1, (2018)
  • [5] RADULIAN G, RUSU E, DRAGOMIR A, Et al., Metabolic effects of low glycaemic index diets[J], Nutrition Journal, 8, 1, (2009)
  • [6] BRAND-MILLER J C, VICKI L, PETER P, Et al., The glycemic index of foods influences postprandial insulin-like growth factor-binding protein responses in lean young subjects[J], The American Journal of Clinical Nutrition, 82, 2, pp. 350-354, (2005)
  • [7] ZHANG Y, HAUNG X Y, LIU C M, Et al., Research progress and prospect on nutritional and healthful components of tartary buckwheat and its food development[J], Cereals and Oils, 32, 8, (2019)
  • [8] HA D T, TRUNG T N, THU N B, Adlay seed extract （Coix lachryma-jobi L.） decreased adipocyte differentiation and increased glucose uptake in 3T3-L1 cells[J], Journal of Medicinal Food, 13, 6, (2010)
  • [9] REN M J., Study on the structure and application of soybean dietary fiber, (2012)
  • [10] MENG Q H, YIN Q Y, GUO J, Et al., Screening of hypoglycemic effects of 4 different mulberry leaf extracts[J], Chinese patent medicine, 36, 6, pp. 1288-1291, (2014)
12345