Characteristics of Different Cereal Powders and in Vitro Evaluation of Their Glycemic Index
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Abstract:
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.
