升糖指数
成分
食品科学
血糖指数
膳食纤维
多酚
健康福利
抗性淀粉
化学
淀粉
血糖性
膳食纤维
功能性食品
生物技术
生物化学
抗氧化剂
生物
医学
传统医学
胰岛素
作者
Congli Cui,Yong Wang,Jian Ying,Weibiao Zhou,Dong Li,Lijun Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-01-01
卷期号:431: 137188-137188
被引量:7
标识
DOI:10.1016/j.foodchem.2023.137188
摘要
The consumption of noodles with a high glycemic index (GI) can affect health, prompting the need for dietary adjustments to manage abnormal blood glucose levels. This review delves into recent progress in low GI noodles and their potential effect for human well-being. Diverse approaches, encompassing the incorporation of soluble dietary fiber, modified starches, proteins, and plant polyphenols, have shown encouraging outcomes in diminishing the GI of noodles. Furthermore, variations in processing, storage, and cooking techniques can influence the GI of noodles, yielding both positive and negative impacts on their glycemic response. Soluble dietary fiber, protein cross-linkers, and plant polyphenols play a pivotal role in reducing the GI of noodles by hindering the interaction between digestive enzymes and starch, thereby curbing enzymatic activity. Future research spotlighting ingredients, processing methodologies, and the underlying mechanisms of low GI noodles will contribute substantively to the development of functional foods boosting enhanced nutritional profiles.
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