对糙米粉、苦荞麦粉、薏米粉、白芸豆粉、燕麦粉5种市售谷物粉进行了粉体特性评价和体外模拟消化评价试验，通过测定各样品的粒径、润湿性、休止角、平板角、松装密度、振实密度等粉体特性指标，结合流动性指数表进行了评分；又经过体外模拟消化试验，测定这些原料的体外模拟血糖生成指数（Estimated Glycemic Index，eGI）。研究发现糙米粉的粒径分布最均匀，其次为白芸豆粉和苦荞麦粉；5种谷物粉的冲调性存在显著性差异，其中苦荞麦粉润湿时间最长，燕麦粉润湿时间最短但冲调易结块；粉体流动性最好的是糙米粉，其次为苦荞麦粉和白芸豆粉，生产传输比较方便；体外模拟消化试验结果显示：白芸豆粉的水解率曲线上升趋势最平缓且最终水解率最低，计算得出白芸豆粉的eGI=60.62，对餐后血糖的影响较小。因此白芸豆粉是一种粉体特性较好，且eGI较低的谷物粉，比较适合糖尿病患者食用，该结果可为新款代餐粉的研制提供思路。

The powder characteristics evaluation and in vitro simulated digestion of five commercial cereal powders, brown rice powder, bitter buckwheat powder, coix seed powder, white kidney bean powder, and oat powder were performed, through measuring their powder characteristic indices such as particle size, wettability, angle of repose, flat angle, loose bulk density and tap density, along with the flowability index scoring; In vitro simulated digestion was conducted to measure their in vitro simulated glycemic index (eGI) of these raw materials. The results showed that brown rice powder had the most uniform particle size distribution, followed by the white kidney bean powder and bitter buckwheat powder. There were significant differences in the reconstitutability among the five cereal powders, with the tartary buckwhea powder requiring the longest wetting time, and oat powder requiring the shortest wetting time though being easy to form lumps. The brown rice powder had the best flowability, followed by the bitter buckwheat powder and white kidney bean powder, which would make production and transportation more convenient. The results of in vitro simulated digestion showed that the hydrolysis rate curve of the white kidney bean powder underwent the slowest increase with the final hydrolysis rate being the lowest. The calculated eGI of the white kidney bean powder was 60.62, indiacting the smaller influence on postpranpranal blood glucose. Therefore, the white kidney bean powder is a kind of cereal powder with good powder characteristics and low eGI, thus is more suitable for diabetes patients, and can provide ideas for the development of new meal replacement powder.

河北省重点研发计划项目（21327118D）；邯郸市科技研发计划项目（21422012317）；北京市朝阳区科技计划（CYSF2216）