复配杂粮馒头营养分析及稳定人体血糖效果研究

以小麦粉、黄豆粉、糙小米粉、杏仁粉、玉米粉、燕麦粉和谷朊粉为原料,制备一种营养相对均衡复配杂粮馒头.通过对其营养分析和餐后人体血糖值测定,结果表明:复配杂粮馒头营养均衡指数0.47,营养均衡性优于小麦馒头(INB =0.72),与血糖密切相关的碳水化合物和淀粉含量较低;与葡萄糖和小麦馒头比较,进食复配杂粮馒头后血糖升高...

Analysis of the nutrition and the blood glucose stability in Chinese peopleof steamed bread with compound flours

A relatively balanced nutrition steamed bread was developed with compound flours of wheat, soybean, brown millet, almond, corn and gluten powder. The results of the nutritional evaluation and blood glucose showed that: Index of nutrient balance (INB) of the steamed bread with compound flours was 0.47, and the nutrient balance was better than steamed wheat bread (INB = 0.72). The content of carbohydrate and starch was low, which were closely related to blood glucose in steamed bread with compound flours. The increased and decreased blood glucose rates of the steamed bread with compound flours were slower than glucose and steamed wheat bread. The peak blood glucose of the steamed bread with compound flours was (6.40±1.11) mmol/L, which was lower than glucose (8.25±0.98 mmol/L) and steamed wheat bread (7.41±0.74 mmol/L). The glycemic index (GI) and glycemic load (GL) value of steamed bread with compound flours was 45.89 and 14.49, belonging to low GI and medium GL food. But the GI and GL value of steamed wheat bread was 80.02 and 35.15, belonging to high GI and high GL food. Steamed bread with compound flours of grains, bean and other food ingredients was more balanced nutrition, lower GI and GL than steamed wheat bread, which is helpful to maintain postprandial blood glucose stable.