| Autor: |
WANG Haorui, LI Xiaoping |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Shipin Kexue, Vol 44, Iss 11, Pp 338-347 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-6630 |
| DOI: |
10.7506/spkx1002-6630-20220719-225 |
| Popis: |
In recent years, the number of patients with diabetes or obesity has increased rapidly, and the glycemic index (GI) of grains has attracted attention. Using GI value to guide the choice of grains is of great significance to the prevention and control of chronic diseases such as diabetes. However, the GI value of grains is influenced significantly by processing methods and is often directly related to measurement methods. Therefore, this paper summarizes the current methods used to determine the GI value of foods as well as their advantages and disadvantages. Thereafter, this review also analyzes the effects of different processing methods on the GI values of grains and their products, and explains the possible mechanism for changes in the GI value of grains from the perspective of the interaction between various components in grains caused by processing methods. This paper is expected to provide an effective basis for the prediction of changes in the GI value of grains and the selection of processing methods, and also provide a reference for the research and development of grain products with low GI value. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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