关键词: 血糖生成指数；荷包豆；代餐粉；配方优化；餐后血糖

Abstract: This study aimed to develop a low-glycemic index (GI) multi-grain meal replacement powder containing scarlet runner bean and evaluate the postprandial blood glucose response to it. The formulation, featuring scarlet runner bean as the major ingredient, combined with oats, job’s tears, adzuki beans and quinoa, was optimized by the combined use of fuzzy mathematical sensory evaluation and response surface methodology (RSM). By referencing to the Chinese health industry standard for determination of food glycemic index (WS/T 652-2019), the GI of the optimized formulation was measured by a double-blind crossover trial using glucose as the reference food. The results showed that the optimal formulation contained 23.5 g of scarlet runner bean powder, 13.5 g of adzuki bean powder, 4.0 g of wolfberry powder, 15.0 g of oat powder, 15.0 g of job’s tears powder, 15.0 g of quinoa powder, and 14.0 g of flaxseed powder per 100 g. The GI value of the meal replacement powder was 51.84. Compared with glucose, blood glucose levels at 15, 30, 45, and 60 minutes after consumption of the meal replacement powder and peak blood glucose levels all significantly decreased, while the blood glucose level at 120 minutes significantly increased (P < 0.05). In conclusion, the meal replacement powder is a low GI food. After the consumption of this product relative to glucose, the peak postprandial blood glucose concentration is lower, blood glucose levels decline more slowly, and blood glucose fluctuations are relatively more stable.

Key words: glycemic index; scarlet runner bean; meal replacement powder; formulation optimization; postprandial blood glucose