Chen Yang,Weiwen Duan,Zhenhua Duan,Aiqing Ren,Yuhong Tian,Liuping Fan
This experiment used taro as a raw material and examined combined microwave-hot air drying to study the effects of various parameters on the quality of dried taro rounds during drying. The effects of microwave power, conversion point moisture content, hot air-drying temperature, and end-point moisture content were studied. The Glycemic Index (GI), sensory score, elasticity, and rehydration ratio of dried taro were used as evaluation indicators. Optimal drying parameters were determined using orthogonal tests, and the quality of dried taro rounds was analyzed using digestion characteristics, texture characteristics, antioxidant capacity, and other indicators. The results showed that the optimal conditions of combined microwave-hot air drying were as follows: microwave power: 350 W, conversion point moisture content: 36%, hot air-drying temperature: 85°C, and end point moisture content: 21%. Under these conditions, the GI of dried taro rounds was 49.87, and the sensory score was 79.33, categorizing it as a low GI food with good sensory quality. The relative contents of slowly digestible starch (SDS) and resistant starch (RS) were 30.96% and 15.15%, respectively. Texture characteristics and antioxidant capacity were also improved.
Low glycemic index (GI) diet has been considered as a strategy for type II diabetes patients. In the present study, the phenolics profile, α-amylase inhibitor activities, starch composition as well as the glycemic index of seven varieties of kidney beans were studied. An enzymatic inhibitory reaction model was employed to determine the α-amylase inhibitor activity, and the in vitro digestion model coupled with the 3, 5-dinitrosalicylic acid colorimetry method was adopted to evaluate the starch composition and glycemic index. The results showed that gallic acid was dominant in kidney beans, and the colored beans contained more phenolics than the white ones. In addition, the α-amylase inhibitor activities of kidney beans ranged from 1.659 ± 0.050 to 4.162 ± 0.049 U/g DW, among which the Y2 variety was the top-ranked. Furthermore, kidney beans starch demonstrated brilliant resistance to digestion with the contribution of resistant starch to total starch between 70.90 ± 0.39% and 83.12 ± 0.42%. Eventually, these kidney beans were categorized as low GI foods, which ranged from 32.47 ± 0.13 to 52.99 ± 0.56, the resistant starch makes dominant contribution to the low GI. These results indicate that kidney beans can be served as ingredients in functional low GI foods.
危险品化学品经营许可证（带存储）