Abstract
The effects of different processing methods (steaming, extruding and roller-drying) on eGI of adlay, oat, rye, colored kidney bean and chickpea were investigated. The results showed that the eGI of steamed samples were in the following order: rye＞adlay＞oat＞ colored kidney bean＞chickpea. The eGI of extruded samples were in the following order: adlay＞rye＞oat＞colored kidney bean＞chickpea. The eGI of roller-dried samples were in the following order:adlay＞rye＞oat＞colored kidney bean＞chickpea. By different processing methods, the eGI of oat, colored kidney bean and chickpea were lower among five samples. The eGI of the same kind of cereal or legume after streaming, extruding and roller-drying were ranked from high to low as follows:roller-drying, extruding, streaming.
Publication Date
9-28-2017
First Page
1
Last Page
4
DOI
10.13652/j.issn.1003-5788.2017.09.001
Recommended Citation
Yanan, CUI; Hui, ZHANG; Li, WANG; Haifeng, QIAN; and Xiguang, QI
(2017)
"The effects of different processing methods on expected glycemic index of cereals and legumes,"
Food and Machinery: Vol. 33:
Iss.
9, Article 1.
DOI: 10.13652/j.issn.1003-5788.2017.09.001
Available at:
https://www.ifoodmm.cn/journal/vol33/iss9/1
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