卫生研究

选择不同碳水化合物的配比制备成的不同消化特性的饼干和面包样品 ,并以葡萄糖为对照 ,以面包为参照对其血糖生成指数 (GI)和胰岛素指数 (II)进行了评估。结果显示 ,和面包相比 ,两种饼干样品水分含量较低 ,脂肪含量较高 ;在碳水化合物分类中 ,虽然饼干中糖含量 (170g kg)高于面包 (9g kg) ,但慢消化淀粉 (SDS)和抗性淀粉 (RS)占碳水化合物的比例 >60 % ,明显高于面包 (18 3 % )。以葡萄糖血糖生成指数值和胰岛素指数值作为 10 0 % ,面包的血糖生成指数值和胰岛素指数值分别为 96 2 %、10 5 2 % ,而两种饼干的血糖生成指数值均 <55% ,胰岛素指数均明显下降 (<73 % )。提示合理搭配和加工碳水化合物对工业化生产理想血糖生成指数的产品十分有利

After determined carbohydrate classification, two biscuits products, were evalua ted glycem ic indexes (GI) and insulin indexes (II). The analytical results showed that the two biscuits were with lower wate r content and higher lipid than bread. In term of carbohydrate (CHO), the ratio of slow digestible starch (SDS) and resistant starch (RS) to total CHO for two b iscuits (>60%) were higher than bread (18.3%), although the sugar content were a lso higher. Contrast to GI and II value of glucose (as 100%), the GI and II for bread was 96 2% and 105 2%, respectively. The GIs for both biscuits were lower t han 55%, as well as the IIs lower than 73%. It was showed that carbohydrate clas sification determination is a good way for food industry to produce products wit h ideal GI value.