Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice

文献类型： 外文期刊

第一作者： Kang, Lingtao

作者： Kang, Lingtao;Luo, Jiaqian;Su, Zhipeng;Zhou, Liling;Li, Gaoyang;Kang, Lingtao;Luo, Jiaqian;Su, Zhipeng;Zhou, Liling;Xie, Qiutao;Li, Gaoyang;Kang, Lingtao;Luo, Jiaqian;Su, Zhipeng;Zhou, Liling;Xie, Qiutao;Li, Gaoyang

作者机构：

关键词： sprouted buckwheat; reconstituted rice; glycemic index

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 8 期

页码：

收录情况： SCI

摘要： This study utilized sprouted buckwheat as the main component and aimed to optimize its combination with other grains to produce reconstituted rice with enhanced taste and a reduced glycemic index (GI). The optimal blend comprised wheat flour, sprouted buckwheat flour, black rice flour, and purple potato flour in a ratio of 34.5:28.8:26.7:10.0. Based on this blend, the reconstituted rice processed through extrusion puffing exhibited a purple-black hue; meanwhile, the instant reconstituted rice, produced through further microwave puffing, displayed a reddish-brown color. both imparted a rich cereal flavor. The starch in both types of rice exhibited a V-shaped structure with lower relative crystallinity. Compared to commercial rice, the reconstituted rice and instant reconstituted rice contained higher levels of flavonoids, polyphenols, and other flavor compounds, along with 1.63-fold and 1.75-fold more proteins, respectively. The GI values of the reconstituted rice and the instant reconstituted rice were 68.86 and 69.47, respectively; thus, they are medium-GI foods that can alleviate the increase in blood glucose levels.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序