低血糖生成指数马铃薯代餐粉的配方优化研究

目的 为开发一种低血糖生成指数(GI)的马铃薯代餐粉,通过测定其品质进行配方优化。方法 本实验以含高抗性淀粉的马铃薯全粉为主要原料,复配大米粉及葡萄籽提取物等为配料,通过单因素和正交实验优化配方,并以GI值、感官总分、风味和分散液稳定性等指标对其进行评价。结果 研制的马铃薯代餐粉的最佳配方为含高抗性淀粉的马铃薯全粉45%,熟大米粉25%,芝麻粉5%,大豆分离蛋白13.5%,中链甘油三酸酯10 %,魔芋粉2 %,葡萄籽提取物0.125%,三氯蔗糖0.04 %。结论 此配方条件下制备出的代餐粉感官总分为77.5,GI值为45.94,为低GI食品,对稳定餐后血糖的有促进作用,且口感适宜,具有良好的稳定性。本研究基于功能性薯类深加工思路,为开发低GI薯类产品研制提供实验基础。

Study on the formulation optimization of low glycemic index potato meal replacement powder

Objective To develop a low-glycemic index (GI) meal replacement powder, the formula was optimized by measuring its quality. Methods High-resistant starch potato whole powder was used as the major raw material, as well as compound rice flour and grape seed extract was used as additives. The formula was optimized by single factor and orthogonal tests, then evaluate it using indicators like GI value, total sensory score,flavor, and dispersion stability.Results The results show that, the most optimal composition of the potato meal replacement powder contains 45 % of high-resistant starch potato powder, 25% of cooked rice flour, 5 % of sesame powder, 13.5% of soy protein isolate, 10 % of medium-chain triglycerides, 2% of konjac flour, 0.125 % of grape seed extract, and 0.04 g of sucralose. Conclusion The sensory total score of the meal replacement powder is 77.5, and the GI value is 45.94. The developed meal replacement powder is a low-GI food which can stabilize blood sugar, and has a pleasant taste and good stability. This research is based on the concept of deep processing functional tubers and establishes an experimental foundation for the development of tuber products with a low glycemic index.