کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8890680 | 1628503 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of white kidney bean extracts on estimated glycemic index of different kinds of porridge
ترجمه فارسی عنوان
اثر عصاره های کلوئیدی سفید بر شاخص گلیسمی برآورد شده از انواع مختلف
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The low glycemic index (GI) foods can be particularly effective for diabetics to help keep their blood sugar levels under control. The α-amylase inhibitor from white kidney beans could inhibit the mammalian α-amylase and thus lower the estimated GI (eGI) of high-GI food. In this study, the inhibitory effect of white kidney bean extracts on α-amylase was evaluated, and low-eGI instant porridge with white kidney bean extracts was developed. By adding white kidney bean extracts to 43.2 U/g starch, the eGI of rice porridge, oat porridge, barley porridge, and lotus seed porridge were reduced from 85.18, 55.57, 65.21, and 56.21 to 45.01, 30.41, 42.23, and 20.48, respectively. Since the white kidney bean extracts was heat sensitive, ultra-high pressure (UHP) was used to replace thermal pasteurization in protecting the activity of white kidney bean extracts in instant porridge. With UHP (600â¯MPa) treatment, no significant change in the eGI of rice porridge (eGIâ¯=â¯45.01) was observed, and the microbial population remained under 1.5 log10â¯CFU/mL when the rice porridge was stored at 4â¯Â°C for 30â¯d. These findings may support the view that UHP treatment can be potentially used in the production of commercial low-GI porridge with white kidney bean extracts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 96, October 2018, Pages 576-582
Journal: LWT - Volume 96, October 2018, Pages 576-582
نویسندگان
Yanli Ma, Yifeng Rang, Ruijin Yang, Wei Zhao,