【摘要】 为研究烹调前后枣干及枣干配合粳米食用的餐后血糖反应,选择粳米饭、枣干、蒸枣、炖枣、枣+米饭、枣米饭和枣米粥为研究对象,测定了11名健康女性受试者食用上述所有样品餐后240 min的血糖反应和枣干烹调前后的质构指标,并计算血糖指数(glycemic index,GI)及血糖反应特征值。结果表明:几种烹调方式中,炖制对枣干的质构影响最大。枣干、蒸枣和炖枣的GI分别为56、65和56,其中炖枣的血糖曲线波动和血糖曲线下负面积最大。米饭、枣+米饭、枣米饭、枣米粥的GI分别为78、75、82和85。需要控制血糖者可在替代高GI碳水化合物食物的前提下少量食用未烹调的枣干,但不宜食用烹调后的枣;烹调后食物混合餐的GI需实际测定,若根据公式将混合餐中各组分的GI按比例简单加和,会引起一定误差。更多还原

【Abstract】 To investigate the postprandial glycemic responses of dried jujubes(DJ) and jujube-rice meals,7 samples including cooked japonica rice,uncooked DJ,steamed DJ,simmered DJ,rice(R) plus uncooked DJ(R + DJ),cooked rice(CR) with DJ(CR + DJ) and rice congee(RC) with DJ(RC + DJ) were selected for this study.The texture properties of cooked and uncooked DJ samples and the postprandial blood glucose levels of 11 healthy subjects within 240 min were measured and the glycemic index(GI) was calculated.Although all cooking treatments led to significantly lower hardness and firmness when compared with uncooked DJ,simmering treatment exerted the greatest impact on the texture parameters.The GIs of uncooked DJ,steamed DJ and simmered DJ were 56,65 and 56,respectively,and simmered DJ showed the greatest mean amplitudes of glycemic excursion and largest negative area under curve.The GIs of rice,R + DJ,CR + DJ and RC + DJ turned out to be 78,75,82 and 85,respectively.It was suggested that uncooked DJ but not cooked dried jujube could be integrated into glycemic management diets in place of high GI carbohydrate meal.The results indicated that the postprandial glycemic response of a meal needed to be actually tested but not calculated by simple summation of the GI of each food ingredient.更多还原