Optimization of the Ratio of Low-Glycemic Quinoa Eight-Treasure Porridge and Determination of GI Value in Human Body
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Abstract:
The purpose of this research was to develop a kind of quinoa eight-treasure porridge with high nutrition (E/T≥0.40) and low glycemic index (GI≤55). Quinoa was used as the main raw material, which was mixed with other cereals and beans. Amino acid E/T nutrition mode, in vitro digestion test and sensory evaluation were used to guide the optimization of the raw material ratio. On this basis, GI value of the product was determined through a human trial. The optimal ratio of raw materials was obtained through the optimization experiments: the ratio of grains to beans was 35:65, with the ratio of quinoa, barley kernel and oat as 22:6.5:6.5 in grains, and the ratio of chickpea, peanut, mung bean, white kidney bean and adzuki bean as 15:15:12.5:12.5:10 in beans. Under these conditions, the GI value of the quinoa eight-treasure porridge was 48, which was a low-glycemic food and could stabilize blood sugar; The amino acid E/T was 0.41, which reached the level of E/T amino acid recommended by FAO/WHO (1973) (≥0.40, indicating high nutritional value); The eight-treasure porridge gained a sensory score of 82.0, and had rich flavor, bright color and good mouthfeel. The purpose of this research was to provide an experimental basis for the development of low-glycemic eight-treasure porridge products.
