浓缩诱导型海藻酸钠凝胶对鲜湿米粉储藏品质与餐后血糖的影响

为了提高鲜湿米粉的储藏品质并降低其餐后血糖,研究了浓缩诱导型海藻酸钠凝胶对鲜湿米粉蒸煮特性、感官品质、质构特性和餐后血糖的影响。结果表明:浓缩诱导型海藻酸钠凝胶在改善鲜湿米粉蒸煮特性(熟断条率和透射比分别减少了65.43%和11.93%)与即食感官品质(整体感官评分提高了11.76%)的情况下,不仅使储藏10 h后的鲜湿米粉的剪切力和拉伸力分别提高了29. 05%和17. 51%,而且使鲜湿米粉的餐后血糖峰值降低了1.40%并延迟15 min出现,同时使餐后2 h的血糖值降低了17.70%。因此,浓缩诱导型海藻酸钠凝胶能够提高鲜湿米粉的储藏品质,并使鲜湿米粉具有较好的高血糖人群食用适宜性。

Effect of concentration-induced sodium alginate gel on the storage quality and postprandial blood glucose of fresh rice noodles

In order to improve the storage quality of fresh rice noodles and decrease their postprandial blood glucose, the effects of concentration-induced sodium alginate gel on the cooking characteristics, sensory quality, texture properties and postprandial blood glucose of fresh rice noodles were investigated in the paper. As shown in the results, under the conditions of improving the cooking characteristics (the cooked breakage rate and the transmission ratio were decreased by 65.43% and 11.93%, respectively) and the instant sensory quality (the total sensory score was increased by 11.76%) of fresh rice noodles, concentration-induced sodium alginate gel not only increased the shear force and the tensile force of fresh rice noodles after a 10-hour storage by 29.05% and 17.51%, respectively, but also decreased the peak value of postprandial blood glucose by 1.40% and delayed the appearing time of the peak for 15 minutes, as well as decreased the postprandial blood glucose at two hours after the meal by 17.70%. Therefore, the concentration-induced sodium alginate gel can improve the storage quality of fresh rice noodles and make fresh rice noodles have better edible suitability for hyperglycemic population.