当前位置: X-MOL 学术Starch › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Cooking Methods Altered the Microstructure and Digestibility of the Potato
Starch ( IF 2.6 ) Pub Date : 2018-03-12 , DOI: 10.1002/star.201700241
Jinhu Tian 1 , Shiguo Chen 1 , Jianchu Chen 1 , Donghong Liu 1 , Xingqian Ye 1
Affiliation  

In order to investigate the microstructure and digestibility changes of the potato processed with different cooking methods, potatoes are cooked by boiling, deep‐fat frying, or Chinese stir frying. The microstructure changes and starch digestibility of the cooked potato are observed using scanning electron microscopy as well as a simulated gastro‐small intestinal in vitro digestion model. Portions of cooked potatoes are also served to human to study the digestion of potatoes in vivo. Results indicated that the cooked potatoes were minimally hydrolyzed in a simulated stomach while increased significantly during the small intestinal simulation. The equilibrium starch hydrolysis is 82.21% (boiling), 68.19% (stir‐frying), and 53.45% (frying), respectively. The starch granules swells and connects with each other after boiling, whereas mud‐like surfaces are observed after stir‐frying and oil‐immersed and compact surfaces are observed after frying. In vivo study indicates that the fried and stir‐fried potato showed a lower glycemic index (GI) than that of the boiled potatoes, which are 74 ± 6, 69 ± 5, and 103 ± 6, respectively. Our results indicates that the digestibility of potato may be influenced by the modification/destruction of the microstructures during domestic cooking; Chinese stir‐frying could be suggested as an alternative cooking method to slow down its digestibility.

中文翻译:

烹饪方法改变了马铃薯的微结构和消化率

为了研究采用不同烹饪方法加工的马铃薯的微观结构和消化率的变化,可以通过煮沸,深油炸或中式油炸来烹饪马铃薯。使用扫描电子显微镜以及模拟的胃肠小肠体外消化模型观察煮熟的马铃薯的微观结构变化和淀粉消化率。部分煮熟的马铃薯也可用于人体研究马铃薯的体内消化。结果表明,煮熟的土豆在模拟胃中的水解程度最低,而在小肠模拟过程中则显着增加。平衡淀粉水解率分别为82.21%(沸腾),68.19%(搅拌)和53.45%(油炸)。煮沸后淀粉颗粒膨胀并相互连接,油炸和油浸后会观察到类似泥浆的表面,油炸后会观察到致密的表面。体内研究表明,油炸马铃薯和炒马铃薯的血糖指数(GI)低于煮马铃薯,分别为74±6、69±5和103±6。我们的结果表明,在家庭烹饪过程中,马铃薯的消化率可能会受到微观结构的改变/破坏的影响。可以建议将中式炒菜作为减慢其消化率的另一种烹饪方法。我们的结果表明,在家庭烹饪过程中,马铃薯的消化率可能会受到微观结构的改变/破坏的影响。可以建议将中式炒菜作为减慢其消化率的另一种烹饪方法。我们的结果表明,在家庭烹饪过程中,马铃薯的消化率可能会受到微观结构的改变/破坏的影响。可以建议将中式炒菜作为减慢其消化率的另一种烹饪方法。
更新日期:2018-03-12
down
wechat
bug