高抗性淀粉大米对方便米粉品质及GI值的影响研究

为了开发低GI方便米粉满足糖尿病和超重/肥胖人群的饮食需求,研究高RS大米对方便米粉冲泡特性、质构特性、感官评分、微观结构及GI值的影响。结果表明,高RS的添加提高了方便米粉断条率与吐浆值,降低了感官评分值；方便米粉硬度、咀嚼性有所增加,粘性、弹性、回复性先增加后减少；提高了方便米粉中RS的含量,并使其GI值降低；通过SEM分析,高RS大米较普通大米制作的方便米粉剖面结构更具连续性,结构更为致密,孔洞明显减少；通过XRD分析,添加高RS大米的方便米粉样品在14°附近有一个特征峰,普通大米制作的样品没有。本文为低GI方便米粉的开发与生产实践提供新的思路,但高RS大米对方便米粉品质及GI值的影响机理还需要进一步研究。

Effect of high resistant starch rice on the quality and GI value of instant rice noodles

In order to develop low GI instant rice flour to meet the dietary needs of diabetic and overweight / obese people, the effects of high RS rice on brewing characteristics, texture characteristics, sensory score, microstructure and GI value of instant rice flour were studied. The results showed that the addition of high RS increased the broken rate and the slurry value of instant rice noodles, and decreased the sensory score; the hardness and chewiness of instant rice flour increased, while the viscosity, elasticity and resilience increased first and then decreased; the content of RS in instant rice flour was increased and its GI value was decreased; SEM analysis showed that the profile structure of instant rice flour made by high RS rice was more continuous than that of ordinary rice Through XRD analysis, the instant rice flour with high RS rice has a characteristic peak near 14 ° and the sample made from ordinary rice has no characteristic peak. This paper provides a new idea for the development and production of low GI instant rice noodles, but the mechanism of high RS rice on the quality and GI value of instant rice noodles needs further study.