CAJ | 학술논문

通过测定红小豆粥、红小豆粳米粥、小黑豆粥、小黑豆粳米粥、粳米粥的血糖生成指数和饱腹感指数,探讨我国常见的谷豆类混合烹调对血糖应答和饱腹感应答的影响.根据等能量1255.2kJ(300kcal)的食物量,以葡萄糖为对照,测定和记录各样品在240min内各时间点的血糖水平及饱腹感水平,计算10名受试者的血糖指数和饱腹感指数.小黑豆粥和红小豆粥的血糖指数分别为16和24,豆米混合粥在70左右,粳米粥高达102.血糖指数和饱腹感指数呈显著负相关性(r=-0.924,P<0.01),且饱腹感指数与进食时间有显著正相关性(r=0.908,P<0.05).结果表明,谷豆混合粥为中等血糖指数食物,其饱腹感较高,需要控制血糖者和控制体质量者可以适量食用.
통과측정홍소두죽、홍소두갱미죽、소흑두죽、소흑두갱미죽、갱미죽적혈당생성지수화포복감지수,탐토아국상견적곡두류혼합팽조대혈당응답화포복감응답적영향.근거등능량1255.2kJ(300kcal)적식물량,이포도당위대조,측정화기록각양품재240min내각시간점적혈당수평급포복감수평,계산10명수시자적혈당지수화포복감지수.소흑두죽화홍소두죽적혈당지수분별위16화24,두미혼합죽재70좌우,갱미죽고체102.혈당지수화포복감지수정현저부상관성(r=-0.924,P<0.01),차포복감지수여진식시간유현저정상관성(r=0.908,P<0.05).결과표명,곡두혼합죽위중등혈당지수식물,기포복감교고,수요공제혈당자화공제체질량자가이괄량식용.
In order to explore the effect of mixed cooking for common grains and beans on response of blood glucose and satiety, glycemic index and satiety index of adzuki bean pomdge (A), adzuki bean-rice mixed porridge (AR), black bean porridge (B), black bean-rice mixed porridge (BR) and rice porridge (R) were determined. Ten healthy human subjects were given iso-energy (300 kcal) food to determine and record blood glucose and satiety levels of these food samples during 240 rain with glucose as the control sample. Glycemic index of black bean porridge, red bean porridge, bean-rice mixed porridge and rice porridge were 16, 24, 70 and 102, respectively. Glycemic index exhibited a negative correlation with satiety index (r=-0.924, P < 0.01 ). Moreover, the satiety index was positively correlated with the meal time (r = 0.908, P < 0.05). Therefore, the grain-bean mixed porridge with moderate glycemic index can provide higher satiety feeling, which are good diets for people who need to control blood glucose and body weight.