加工方法对红小豆碳水化合物消化速度的影响

运用体外模拟消化方法探讨了不同加工方法对红小豆中碳水化合物的消化速度和淀粉组分中快速消化淀粉(RDS)、慢速消化淀粉(SDS)和抗性淀粉(RS)含量的影响。结果表明,烹调压力和颗粒大小对红小豆中淀粉消化率及淀粉组分有较大影响。高压烹调水解率高于常压烹调,烹调前粉碎处理显著提高RDS和淀粉水解指数(SDI),但烹调压力对豆粉的消化速度指标无影响;煮熟的豆在冷藏前后碳水化合物水解率的差异不显著。

Effect of Cooking Processes on Carbohydrate Digestion Rate of Adzuki bean

The effects of cooking processes on the carbohydrate digestibility and the amount of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) of Adzuki bean were studied with an in vitro digestion procedure. The results indicated that cooking pressure and particle size remarkably affected the starch digestibility and the starch components in terms of digestion rate. Pressure cooking resulted in greater digestion rate than normal cooking. Ground bean showed higher percentage of RDS and SDI. However, carbohydrate digestibility of ground legumes under different cooking pressure showed no significant difference. Refrigeration after cooking did not make difference with respect to digestion rate of carbohydrates.