FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (5): 143-151.doi: 10.7506/spkx1002-6630-20181207-093

• Nutrition & Hygiene • Previous Articles     Next Articles

Screening for Self-Stabilizing System for Mixed Congee with Low Glycemic Index and Evaluation of Its GI in the Human Body

LIU Yifeng, DUAN Shenglin, LIU Jia, WANG Chengxiang, MA Shuhong, HOU Zhanqun, MA Fujun, YUAN Peng, XIA Kai, WEN Jian, HAN Xiaofeng   

  1. (1. China National Research Institute of Food Fermentation Industries Co. Ltd., Beijing 100015, China; 2. Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100015, China; 3. Tongfu Group Co. Ltd., Wuhu 241200, China)
  • Online:2020-03-15 Published:2020-03-23

Abstract: In this paper, in order to develop a self-stabilizing and low glycemic index (GI ≤ 55) mixed congee, the effects of soup and cereal materials on the rheological properties of (such as viscosity and elasticity) mixed congee were studied. Starch, Psyllium seed husk, konjak mannan, millet, glutinous millet, and oat were selected as main raw materials to make congee, which form a self-stabilizing system without artificial additives. At the same time, the results of GI test in the human body showed that the postprandial blood glucose of low GI mixed congee increased and decreased more smoothly than that of glucose. Therefore, low GI mixed congee was capable of stabilizing postprandial blood glucose (GI = 51.8), indicating that the mixed congee is a low GI food. In addition, using an intelligent electronic bionic device, the odor and taste of low GI mixed congee were compared with those of 9 mixed congees sold on the market. The results showed that low GI mixed congee had better taste, and its odor could be distinguished from that of the commercial mixed congees.

Key words: mixed congee, stability evaluation, glycemic index (GI), GI test in the human body, intelligent electronic bionic evaluation

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