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雜糧對小鼠血糖代謝的影響

時間:2019-05-12 13:54來源:畢業論文
煮,蒸,炒,烤,擠壓膨化等加工方式對雜糧的GI值均有影響。煮對雜糧粉的GI值影響最大,炒對雜糧粉的GI值影響最小。煮后的雜糧粉的GI值為54.30。蒸后的雜糧的GI值為44.7。炒后的雜糧

摘要:我國是雜糧生產和消費大國,雜糧具有多種生物功能,受到越來越多關注。本課題通過小鼠實驗,研究了綠豆、薏米、鷹嘴豆這些低GI的雜糧及其復配物延緩餐后血糖應答的作用。
結果表明:由綠豆、薏米、鷹嘴豆、粘米粉按照不同的比例配制成了六種配方的雜糧粉。其中配方一中綠豆11.25%、薏米26.25%、鷹嘴豆37.5%。配方二中綠豆26.25%、薏米11.25%、鷹嘴豆37.5%。配方三中綠豆37.25%、薏米11.25%、鷹嘴豆26.25%。配方四中綠豆11.25%、薏米37.5%、鷹嘴豆26.25%。配方五中綠豆26.25%、薏米37.25%、鷹嘴豆11.25%。配方六中綠豆37.25%、薏米26.2%、鷹嘴豆11.25%。配方的差異也會使最終擠壓成型的雜糧工程米的GI值不同。其中配方一雜糧工程米的GI值為41.23。配方二雜糧工程米的GI值為42.31。配方三雜糧工程米的GI值為44.18。配方四雜糧工程米的GI值為44.23。配方五雜糧工程米的GI值為40.13。配方六雜糧工程米的GI值為42.21。由以上結果可以看出,擠壓膨化而成的雜糧工程米都是低GI值的食品。其中配方五(綠豆26.25%、薏米37.25%、鷹嘴豆11.25%、粘米粉25%)擠壓而成的雜糧工程米的GI值最低。35339
另外,考察了不同加工條件、加工時間的雜糧對小鼠血糖的影響。結果表明:煮,蒸,炒,烤,擠壓膨化等加工方式對雜糧的GI值均有影響。煮對雜糧粉的GI值影響最大,炒對雜糧粉的GI值影響最小。煮后的雜糧粉的GI值為54.30。蒸后的雜糧的GI值為44.7。炒后的雜糧粉的GI值為39,82。烤后的雜糧粉的GI值為43.16。擠壓膨化后的雜糧粉的GI值為40.16。隨著加工時間的延長,雜糧粉的GI值也隨之增加。因此,本次研究采用的雜糧工程米采用擠壓膨化的制作方法。為了確保GI值盡可能的低,建議在食用時盡量減少再次加工的時間。 源¥自%六:維;論-文'網=www.aftnzs.live
本研究結論可為雜糧研究提供理論依據。
畢業論文關鍵字:雜糧;GI值;血糖
Effect of several grains on blood glucose in mice
Abstract:
China is a big country of production and consumption of cereals. Grains have many biological functions and attracted more and more attention. The mouse experiments method to study the low GI levels of grains, mung beans, barley, chickpeas, and its mixture with delay effect of postprandial blood glucose response.
Result: The mung bean, barley, chickpeas, sticky Rice flour according to different proportion make up the six kinds of grains powder. Formula one: 11.25% mung bean, 26.25% barleys, 37.5% chickpeas; Formula two: 26.25% mung bean, 11.25% barleys, 37.5% chickpeas; Formula three: 37.25% mung bean, 11.25% barleys, 26.25% chickpeas; Formula four: 11.25% mung bean, 37.25% barleys, 26.25% chickpeas; Formula five: 26.25% mung bean, 37.25% barleys, 11.25% chickpeas; Formula six: 37.25% mung bean, 26.25% barleys, 11.25% chickpeas. The formula differed so the final extrusion molding engineering grains rice of the GI value is different. Such as formula one’s GI value is 41.23; formula tow’s GI value is 42.31; formula three’s GI value is 44.18; formula four’s GI value is 44.23; formula five’s GI value is 40.13; formula six’s GI value is 44.23; formula five’s GI value is 42.21. From the above results, the extrusion and engineering grains rice are low GI foods. The formula five’s GI value is lowest.
In addition, the effects of different processing conditions, such as billing, steaming, frying, roasting and extruding processing,and processing time of the grains on blood glucose in mice. The billed grains powder processing methods on the changes of GI value of the maximum. The fried grains powder processing methods on the changes of GI value of the minimum. For example, the boiled grains powder’s GI value is 54.30,the steamed grains powder’s GI value is44.7, the fried grains powder’s GI value is 60, the average human GI value is39.82,the roasted grains powder’s GI value is 43.16, the extruded grains powder ‘s GI value is 40.16.The processing time is lengthened, grains increased GI level. Therefore, this study adopts the grains engineering rice production methods used in extrusion. In order to make sure that the GI value is as low as possible. It is recommended that the time of the re - processing be reduced as far as possible. 雜糧對小鼠血糖代謝的影響:http://www.aftnzs.live/shiping/20190512/33237.html
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