| The over-processing of food and the long-term consumption of fine staple foods have led to the emergence of chronic diseases,which have become a major health hazard for the nation,especially diabetes,which is now a common public health problem worldwide.Dietary therapies have been found to be effective in reducing the incidence of diabetes and its complications,and low Glycemic index(GI)foods cause less post-prandial glycemic response and are more suitable for diabetic patients.Therefore,the study of low GI ingredients and their compounding products is of some significance to the development of low-sugar foods.In this study,soybean flour,mung bean flour,black bean flour,oat flour,buckwheat flour and quinoa flour were used as the main ingredients,supplemented with Ningxia wolfberry flour to develop a new low GI wolfberry grain meal replacement powder.The experimental findings are as follows.(1)To optimise a low GI and satiating meal replacement powder using the response surface methodology,six cereal ingredients,namely soybean,mung bean,black bean,oat,buckwheat and quinoa,were selected as the main ingredients,supplemented with Ningxia wolfberry,which is a medicinal food source.A single-factor test,Plackett-Burman test,steepest climb test and Box-Behnken test were used to optimise the low-GI Goji berry meal replacement formula and to evaluate its brewability.The results showed that the optimal formulation of the low GI goji berry meal replacement powder obtained by using the response surface method was 9.245 g of black bean powder,10.357 g of oat powder,10.535 g of goji berry powder,10.0 g of soybean powder,10.0 g of mung bean powder,8.0 g of buckwheat powder and 8.0 g of quinoa powder,with an actual sensory evaluation score of The actual sensory evaluation score was 84.3±0.85 and it was determined that the meal replacement powder could be mixed well in 20±5s,with a smooth texture and no particles and good stability in preparation.(2)The basic components,water absorption and swelling of the ingredient powders were compared with those of the optimal formulation of the meal replacement powder,and in vitro simulated gastrointestinal digestion was used to investigate the effects of starch digestibility and its estimated glycemic index(eGI),starch fraction,protein digestibility and antioxidant properties in the optimal formulations of different ingredients and low-GI Goji Berry meal replacement powder.The results showed that the meal replacement powder swelled less than the raw material powder due to the mixture of multiple ingredients which did not facilitate the bonding between the starch granules,making processing more difficult;starch digestion experiments showed that the digestibility curve of the low GI goji berry meal replacement powder increased at the slowest rate.The eGI values of the seven samples,in descending order,were:oat flour(41.9)>black bean flour(37.8)>buckwheat flour(34.9)>quinoa flour(31.3)>soybean flour(29.9)>mung bean flour(24.3)>mixed flour(23.4);mixed flour had lower content of fast-digesting starch and higher content of both slow-digesting starch and resistant starch;the trend of change in protein digestibility in the intestinal digestion phase was smaller compared to the gastric digestion phase,while protein digestion was dominated by the stomach;in simulated gastric juice digestion,the content of polyphenols and flavonoids in low GI wolfberry meal replacement powder increased by The results of this study have some significance for the development of mixed grain products.(3)Based on the establishment of T2DM mouse model,the effects of low GI LBP meal replacement powder on basic physiological indicators,serum insulin,inflammatory factors,blood lipids and pathological factors of liver,kidney and pancreas of mice were investigated.Feeding high doses of low-GI LBP meal replacement powder improved body weight and food utilization,significantly reduced postprandial blood glucose(p<0.05),maintained stable blood glucose,improved blood lipids,and effectively regulated serum insulin,TGF-β,TNF-α,IL-6 and IL-1β to healthy levels. |
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