菠萝蜜种子杂粮冲调粉工艺及血糖生成指数研究

目的 以菠萝蜜种子和低血糖生成指数(glycemic index,GI)杂粮为主要原料制作冲调粉,研究蒸制、水煮、烘烤3种熟化工艺和真空冷冻干燥、热风干燥、喷雾干燥3种干燥方法对其血糖生成指数及风味物质的影响.方法 采用快速体外淀粉消化法测定淀粉水解率并计算估计血糖生成指数(expected glycemic inde...

Study on the technology and glycaemic index of Artocarpus heterophyllus Lam seeds multi-grain mixing powder

Objective To develop a mixing powder by selecting Artocarpus heterophyllus Lam seeds and low glycemic index(GI)multi-grain as the main raw materials,and study the effects of steaming,boiling and baking,vacuum freeze-drying,hot air drying and spray drying on the glycemic index and flavor components of Artocarpus heterophyllus Lam seeds multi-grain mixing powder.Methods The starch hydrolysis rate was determined by rapid in vitro starch digestion method and the glycemic index was calculated and estimated.The ratio of raw materials was designed by combining the essential amino acids/total amino acids(EAA/TAA,E/T)nutritional pattern.The volatile substances in mixing powder were determined by gas chromatography-ion mobility spectroscopy(GC-IMS)with FlavourSpec?flavor analyzer.Results The eGI of raw materials was least affected by 40 minutes of boiling,the eGI of matured oat rice was 59.8,and the eGI of other raw materials was close to or less than 55.Among the 3 kinds of drying processes,spray drying and vacuum freeze drying had less effect on eGI of raw materials.After spray drying at 150℃,the eGI of other raw materials except mung bean was lower than those of other drying methods,and the eGI of dried buckwheat powder was 56.1,the eGI of other raw materials was less than 55,Artocarpus heterophyllus Lam seeds,red beans,red speckled kidney beans,mung beans,buckwheat,peas with the ratio of 20:15:28:15:10:12 were mainly aldehydes and ketones volatile flavor substances,with the cumulative representative of 99%,at the same time,boiling-spray drying powder also contained a small amount of ester substances.Some pyrazine and furan heterocyclic compounds were also produced in bake-crushing powder,and their characteristics were obviously different.Under this proportion,the E/T value of the powder prepared by boiling-spray drying process was 0.40,eGI was 50.71.Conclusion The amino acid E/T value of the blended Artocarpus heterophyllus Lam seeds multi-grain mixing powder developed in this paper conforms to the Food and Agriculture Organization of the United Nations/World Health Organization recommended pattern,with high nutritional value and low e GI,which meets the requirements of low GI food.