目的:全谷粒珍珠小米是一种营养谷物膳食纤维来源,维生素,矿物,和生物活性化合物。它提供健康益处,如血糖控制和饱腹感。多种配方的挤压蒸煮,包括饮料,可以改变它的化学成分,影响营养价值。本研究旨在评估挤压小米粉饮料的感官可接受性及其对血糖指数(GI)的急性影响,血糖和胰岛素反应,食物摄入量,正常血糖和富营养化成年人的主观食欲感觉。
方法:这是一种急性,单盲,随机化,控制,包括14名正常血糖和富营养化成年人的交叉临床研究。最初,开发了基于全挤压小米粉的饮料,并进行了感官和化学分析。接下来,进行了一项临床试验,参与者经历了四个疗程,并使用以下选项之一:挤压小米饮料,麦芽糊精控制饮料,或葡萄糖溶液分两次服用。血糖,胰岛素,并在2小时内评估食欲反应,除了确定饮料的GI和分析每个疗程后24小时的食物摄入量。
结果:挤出的小米粉草莓味饮料具有最佳的感官接受度,并被分类为具有高GI。挤压小米饮料的消费显示出相似的血糖和胰岛素反应,以及受试者的食欲控制和食物摄入,与麦芽糊精对照饮料的消费量相比。
结论:摄入挤压小米饮料可维持血糖和胰岛素反应,控制食欲,正常血糖和富营养化受试者的食物摄入量。
OBJECTIVE: Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and
satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This
study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults.
METHODS: This is an acute, single-blind, randomized, controlled, cross-over clinical
study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical
trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session.
RESULTS: The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage.
CONCLUSIONS: Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.