加工方式对糙米食品消化特性的影响研究进展
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- 英文论文题名：The effects of processing techniques on the digestibility of brown rice and its products
- 论文作者：杨新生 ; 翟小童 ; 谭斌 ; 肖志刚 ; 吴娜娜 ; 刘明 ; 汪丽萍 ; 田晓红 ; 刘艳香
- 英文论文作者：Yang Xinsheng ; Zhai Xiaotong ; Tan Bin ; Xiao Zhigang ; Wu Nana ; Liu Ming ; Wang Liping ; Tian Xiaohong ; Liu Yanxiang ; Academy of State Administration of Grain ; Shenyang Normal University
- 年：2016
- 作者机构：国家粮食局科学研究院;沈阳师范大学;
- 论文关键词：糙米 ; 消化特性 ; 餐后血糖反应 ; 加工方式 ; 挤压加工
- 英文论文关键词：brown rice ; digestibility ; postprandial blood glucose response processing techniques ; extrusion
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS210.1
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：71k
- 原文格式：O
- 会议级别：全国
摘要
稻米是我国传统的主食原料和能量来源,其科学消费对我国居民的营养健康具有重要意义。近年,我国慢性疾病高发,对餐后血糖负荷的调控研究引发越来越多的关注。精白大米制品通常被视为是高血糖生成指数(GI)食品,也是以大米为主食的人群餐后血糖负荷的重要贡献因素。糙米是一种典型的全谷物,与精白大米相比富含膳食纤维和抗氧化组分等生理活性物质,餐后消化速率较慢,GI值较低,可有效降低糖尿病、肥胖、心脑血管疾病等慢病的患病风险。稻米的餐后消化特性和血糖反应与其品种、组成成分、加工精度、颗粒大小及食品的加工方式等因素密切相关。本文介绍了传统蒸煮加工方式及挤压加工、超高压处理、超微粉碎及微波预处理等现代加工方式对糙米食品消化特性和G1值影响的研究进展,综述了不同加工方式对糙米食品消化特性影响的作用机理,并归纳了消化特性的人群、动物体和体外研究方法,以期为推动糙米全谷物食品的发展提供参考依据。
Rice is a type of traditional staple food material and energy source in China,in hence the reasonable consumption of rice performs an important role in the individual nutrition and health of Chinese residents.Recently,owing to the high incidence of chronic diseases in China,the regulation of postprandial blood glucose load has received more and more attention.White rice(WR) is usually regarded as a high glycemic index(GI) food,as well as an important contributor to the postprandial blood glucose load after rice consuming.Brown rice(BR) is a typical variety of whole grain.Compared with WR,BR is rich in dietary fiber and physiologically active substances,such as antioxidant components,slower postprandial digestive rate,and lower GI.BR can effectively reduce the risk of diabetes,obesity,cardiovascular disease and other chronic diseases.The postprandial digestibility and the blood glucose response of rice are related to the varieties,components,processing precision,particle sizes of rice,food processing techniques for food production and other factors.In order to contribute to the promotion and the development of BR products,the research progress on the influences of traditional cooking techniques and the modern processing techniques which including extrusion,ultra high pressure treatment,micronization and microwave pretreatment on the digestibility and GI value of BR food products were illustrated,the mechanisms of various processing techniques on the digestibility of BR were reviewed,the in vivo and in vitro research methods of digestibility detection were concluded.
Rice is a type of traditional staple food material and energy source in China,in hence the reasonable consumption of rice performs an important role in the individual nutrition and health of Chinese residents.Recently,owing to the high incidence of chronic diseases in China,the regulation of postprandial blood glucose load has received more and more attention.White rice(WR) is usually regarded as a high glycemic index(GI) food,as well as an important contributor to the postprandial blood glucose load after rice consuming.Brown rice(BR) is a typical variety of whole grain.Compared with WR,BR is rich in dietary fiber and physiologically active substances,such as antioxidant components,slower postprandial digestive rate,and lower GI.BR can effectively reduce the risk of diabetes,obesity,cardiovascular disease and other chronic diseases.The postprandial digestibility and the blood glucose response of rice are related to the varieties,components,processing precision,particle sizes of rice,food processing techniques for food production and other factors.In order to contribute to the promotion and the development of BR products,the research progress on the influences of traditional cooking techniques and the modern processing techniques which including extrusion,ultra high pressure treatment,micronization and microwave pretreatment on the digestibility and GI value of BR food products were illustrated,the mechanisms of various processing techniques on the digestibility of BR were reviewed,the in vivo and in vitro research methods of digestibility detection were concluded.
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