关键词: 糯米, 糯性谷物, 淀粉消化速度, 淀粉组分, 血糖反应

Abstract:

In order to study the digestibility characteristics of waxy cereal foods, rice (Oryza sativa L.), millet (Setaria italica L.) and proso millet (Panicum miliaceum L.) from waxy and non-waxy varieties were subjected to mimic digestion in vitro. The starch digestion rates of fresh-cooked, refrigerated, and reheated waxy samples were determined and a few types of commercial waxy cereal foods were analyzed for their starch composition. The results indicated that waxy varieties exhibited a higher digestion rate than non-waxy varieties. However, waxy whole grains still exhibited slightly lower digestion rate than polished cooked rice. An obvious difference in digestive behavior between short-grain waxy rice and long-grain waxy rice was observed after refrigeration. In addition, the digestion rate of reheated waxy varieties was much higher than that of fresh-cooked samples. Therefore, both fresh-cooked and reheated waxy starch cereal foods have higher digestion rate. It should be careful for people who need to control blood glucose and body weight.

Key words: waxy rice, waxy cereals, starch digestion rate, starch composition, blood glucose