摘要
研究了不同配方的荞麦面条、燕麦面条和鹰嘴豆面条以及传统的小麦面条对糖尿病大白鼠餐后血糖的影响。大白鼠血糖试验结果如下:荞麦面条(荞麦40 g、小麦粉60 g)、燕麦面条(燕麦粉40 g、小麦粉60g)和鹰嘴豆面条(鹰嘴豆粉90 g、谷朊粉9 g)的餐后血糖曲线下面积(AUC)分别是6.23(mmol/L).h、6.56(mmol/L).h和6.60(mmol/L).h。其值明显低于纯小麦面条的对应值[14.07(mmol/L).h],显著性P<0.05。这表明以荞麦、燕麦和鹰嘴豆为主要原料加工而成的面条比纯小麦面条更适合作为糖尿病人的主食。
The effects of different formula noodles, such as buckwheat noodles, oat noodles , chickpea noodles and traditional wheat noodles, on the postprandial blood glucose of diabetic rats were studied. The results showed that the areas under curve （AUC） of postprandial blood glucose of buckwheat noodles （ buckwheat flour 40 g and wheat flour 60 g） , oat noodles （ oat flour 40 g and wheat flour 60 g） and chickpea noodles （ chickpea 90 g and wheat gluten 9 g） were 6.23 （mmol/L） × h, 6.56 （mmol/L） ×h and 6.60 （mmol/L） × h, respectively. The values were significantly lower than that of pure wheat flour noodle 14.07 （mmol/L） × h and the significance was P 〈 0.05. This indicated that the noodles made with buckwheat, oats and chickpea as the main raw materials are more suitable for diabetes as the staple food than the traditional oure wheat noodles.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第6期40-43,66,共5页
Journal of the Chinese Cereals and Oils Association
关键词
糖尿病
餐后血糖
面条
diabetes
postprandial blood glucose
noodles
