TWI488584B - 降低碳水化合物類食物之血糖反應的產品 - Google Patents
降低碳水化合物類食物之血糖反應的產品 Download PDFInfo
- Publication number
- TWI488584B TWI488584B TW098145413A TW98145413A TWI488584B TW I488584 B TWI488584 B TW I488584B TW 098145413 A TW098145413 A TW 098145413A TW 98145413 A TW98145413 A TW 98145413A TW I488584 B TWI488584 B TW I488584B
- Authority
- TW
- Taiwan
- Prior art keywords
- powder
- edible
- okra
- bean
- plants
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims description 53
- 150000001720 carbohydrates Chemical class 0.000 title claims description 25
- 230000004044 response Effects 0.000 title claims description 15
- 230000002641 glycemic effect Effects 0.000 title description 13
- 239000000843 powder Substances 0.000 claims description 73
- 241001075517 Abelmoschus Species 0.000 claims description 48
- 239000008280 blood Substances 0.000 claims description 26
- 210000004369 blood Anatomy 0.000 claims description 26
- 235000013339 cereals Nutrition 0.000 claims description 25
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 24
- 235000014633 carbohydrates Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- 241000196324 Embryophyta Species 0.000 claims description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 13
- 235000012830 plain croissants Nutrition 0.000 claims description 12
- 244000105627 Cajanus indicus Species 0.000 claims description 8
- 235000010773 Cajanus indicus Nutrition 0.000 claims description 7
- 241000272201 Columbiformes Species 0.000 claims description 6
- 235000006089 Phaseolus angularis Nutrition 0.000 claims description 6
- 240000007098 Vigna angularis Species 0.000 claims description 6
- 235000010711 Vigna angularis Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 4
- 240000004922 Vigna radiata Species 0.000 claims description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims 2
- 206010040844 Skin exfoliation Diseases 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 17
- 239000008103 glucose Substances 0.000 description 17
- 235000012771 pancakes Nutrition 0.000 description 9
- 235000005911 diet Nutrition 0.000 description 6
- 230000037213 diet Effects 0.000 description 6
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 230000001225 therapeutic effect Effects 0.000 description 4
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 4
- 240000004507 Abelmoschus esculentus Species 0.000 description 3
- 241000282412 Homo Species 0.000 description 3
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- 206010022489 Insulin Resistance Diseases 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 229940125396 insulin Drugs 0.000 description 3
- 235000013550 pizza Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000012794 white bread Nutrition 0.000 description 3
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 2
- 244000045195 Cicer arietinum Species 0.000 description 2
- 235000010523 Cicer arietinum Nutrition 0.000 description 2
- 229920000926 Galactomannan Polymers 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000012802 brown bread Nutrition 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 208000011580 syndromic disease Diseases 0.000 description 2
- 235000003934 Abelmoschus esculentus Nutrition 0.000 description 1
- 240000005959 Abelmoschus manihot Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 102000003746 Insulin Receptor Human genes 0.000 description 1
- 108010001127 Insulin Receptor Proteins 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000004322 Lens culinaris Species 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 101150095130 URAD gene Proteins 0.000 description 1
- 241000219977 Vigna Species 0.000 description 1
- 244000042295 Vigna mungo Species 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 235000006582 Vigna radiata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 1
- 230000036626 alertness Effects 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000030136 gastric emptying Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 208000006575 hypertriglyceridemia Diseases 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000006362 insulin response pathway Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 239000000543 intermediate Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/43—Flatbreads, e.g. naan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Pediatric Medicine (AREA)
- General Health & Medical Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicines Containing Plant Substances (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Description
本發明有關一種含豐富碳水化合物的植物可食部分之預混合粉末,其納入任何碳水化合物類食物中後可降低人體血糖反應。
據報導過度食用精製穀物和穀物萃取物,會增加血糖並使耐糖量惡化。人體無法維持正常的血糖水平,或要求過量的胰島素,這樣徵候被稱為受損之耐糖量和抗胰島素性。抗胰島素性是身體中的胰島素受體對胰島素不敏感之一種徵候。這些徵候都與肥胖和2型糖尿病初步發展階段有關連。也和血脂改變和一部分代謝紊亂的廣泛徵候群(稱為"X徵候群")有關連。
「血糖指數」(Glycemic Index)或以下略為GI是衡量碳水化合物對血糖濃度的影響。它結合食品組成物資訊,可用於指導食物選擇。在消化過程中,分解迅速,並快速釋放葡萄糖進入體內循環的血液中之碳水化合物具有高GI;而分解緩慢,並逐步釋放葡萄糖進入血液之碳水化合物具有低GI(低血糖指數或略為低糖)。低糖食物對健康有重大好處。這一概念是在1980-1981年由戴維-詹金斯(David J.Jenkins)博士和同事在多倫多大學,尋找哪些食物比較適合糖尿病人的研究所發展出來。較低的GI顯示胃腸消化及吸收食物中醣類和澱粉之速度較慢。食物的GI是指攝入固定量(通常是50克)的碳水化合物後,根據"血糖反應曲線面
積"(Area Under the Blood Glucose Response Curve,以下略AUC)評定之。測試食物之AUC除以標準AUC(葡萄糖或白麵包為兩個不同定義的標準食物),再乘以100。
為了實際應用,開發出類別的低血糖指數食物,例如莢豆、珍珠大麥、輕精製穀物(如全穀物裸麥粗麵包、或粗麵粉製成之麵包)、意大利麵食等之互換表,而以GI將食品分級。在有資訊之情況下,特殊的地方食物可以包括在這些表單中(例如在加勒比之綠色香蕉和在東南亞之特種水稻)。
目前的驗證方法係使用葡萄糖作為基準食物,將它的GI值訂為100。這樣做的優點,即它是全世界廣泛適用的定義,最大GI值約100。白麵包也可以用來作為基準食物,而得一套不同的GI值。低GI食物會更緩慢和穩定地釋放葡萄糖。高GI的食物會導致更迅速的血糖濃度上升,適合持久運動後的能量恢復或一個糖尿病患者遇到低血糖時使用。食物的血糖作用取決於一系列的因素,如澱粉的類型(直鏈澱粉或支鏈澱粉)、在食物內物理誘捕的澱粉分子、食物內脂肪和蛋白質含量、和膳食中有機酸或其鹽。例如添加醋,會降低GI。脂肪或可溶性膳食纖維的存在可以減緩胃排空速率,從而降低GI。粗製麵包的纖維含量很高,一般比白麵包具有較低的GI值。但是,許多褐色麵包以酶處理,使硬外皮軟化,如此使澱粉更容易取得,因而更受消費者接受。這就提升
了GI,於是有些褐色麵包GI值甚至超過100。
含低GI食物之膳食可同時減少餐後血糖和胰島素的反應。動物研究顯示在日常的飲食緩慢攝入消化之澱粉,可延遲抗胰島素性之發生。一些流行病學研究表明,低GI飲食可使男性和女性降低發展出非胰島素糖尿病之風險。在一般糖尿病和高脂血症患者的臨床試驗顯示:低GI飲食可降低平均血糖濃度、降低胰島素分泌、降低高三酸甘油酯血症患者之血清三酸甘油酯。
秋葵(Okra)偶爾指羊角豆或過去所謂黃秋葵(潺茄、洋辣椒)的同義詞。它是人們普遍食用的蔬菜,通常被稱為小姐的手指。烏拉德(Urad),也被稱為烏拉德-木豆、南豆、黑綠豆、黑吉豆、黑鷹嘴豆、或白扁豆(蒙戈-豇豆),是生長在南亞的豆類。
德國專利DE202004017554U揭露一種降血糖之飲食營養補品,包括處理過之芙蓉科植物材料。其中申請專利範圍獨立項也包括煮沸新鮮秋葵所得的湯料包裝成為單位湯劑,並標明適合用於治療糖尿病。該單位包裝還包含了加工植物材料。可以看到該發明的缺點是湯劑形式的補品,其中秋葵的口味和顏色會使該營養補品不適合日常食用。
本發明揭露的預混合粉製劑包含食用秋葵植物,結合富含碳
水化合物的穀物和碳水化合物類食物,以減少碳水化合物類食物的血糖指數(GI),該碳水化合物類食物攝取後原本有很高的GI值。食用秋葵植物和富含碳水化合物的穀物之即食混合物納入人類的日常飲食中,能符合有機產類補品消費的需求和目前的趨勢。製造減少GI食品之一個要件是所製食品須符合個人消費所需的口味、質地、顏色和香味之要求。如果有任一這些特徵不能符合要求,則該食品大概不被大眾普遍接受。本發明已製備可日常消費之食品,適合所有年齡層人類的食用。
本發明涉及使用預混合粉,其中含食用秋葵植物(Okra)之可食部分粉末和食用木豆植物(Vigna)的可食部分粉末及一種或更多型選自穀物和非穀物或其混合物之碳水化合物類食物,用於製備食品,以減少人類攝取食物後之血糖反應。
在秋葵之種子和豆莢以及木豆主要是含有多醣,其中包含例如乳糖,半乳甘露聚醣,鼠李糖和半乳糖醛酸之糖類。在食用和非食用黃秋葵植物中半乳甘露聚醣的存在,有利於果實粘液。在食用黃秋葵植物中的粘液是減少碳水化合物類食物的GI值之一個重要因素。
「血糖指數」是指食用50克測試食物之碳水化合物部分的血糖反應曲線下增加之面積(ΔIAUCfood)佔同一受試者(實驗對象)
食用相同數量碳水化合物的標準食物者之百分率。
本發明有關使用食用秋葵植物可食部分(特別是其果實)粉末,結合食用木豆植物可食部分(特別是種子或豆莢或兩者的混合物)粉末,並將其融入選自穀類食物和非穀類食物之碳水化合物食物中。用於本發明的秋葵屬於一個或更多類型的常見食用秋葵物種,例如黃秋葵(學名為Abelmoschus esculentus L)和羊角豆(Abelmoschus caillei);配合使用烏拉德-木豆或黑鷹嘴(蒙戈-豇豆,Vigna mungo)或其他類型的食用木豆的物種,如綠鷹嘴豆(綠豆,Vigna radiata),紅豆(小豆,Vigna angularis)。食用秋葵植物之可食部分較佳為其果實和種子,曬乾或烘乾後研磨成粉末。類似秋葵,食用烏拉德-木豆植物可食部分較佳為其種子或豆莢,或俗稱之木豆,先經曬乾或烘乾,去殼或剝皮,然後才研磨成粉末。然後將食用秋葵粉末及食用烏拉德-木豆粉末配合穀物為基礎的食物,如米粉、麵粉和玉米粉,或非穀物為基礎的食物,如馬鈴薯、木薯和西米(sago),而製成預混合粉末。預混合粉屆時將成為即可煮之食物,例如印度薄餅(Chapatti)、麵包、比薩餅、麵條和蛋糕,以減少食用後血糖反應。低血糖指數會降低血糖濃度增加的速度,因此不會有血糖劇增而導致體重增加或血脂增加,從而不會導致高膽固醇和降低警覺性之缺點。
在具有較高血糖值的穀物類粉末-例如米粉、玉米粉及小麥粉;和非穀物類粉末-例如馬鈴薯粉,木薯粉和西米粉中,添加1.5
重量%食用秋葵粉,配合3重量%食用烏拉德-木豆粉。食用秋葵植物可食部分(尤其是果實)的粉末和食用烏拉德-木豆植物可食部分的粉末之混合物可以分別製備,作為中間產物,摻入即可煮之穀物類或非穀物類產物中。但是,在製備預混合粉末時,來自穀物類粉末的碳水化合物應小於食用秋葵植物可食部分粉末加上食用烏拉德-木豆可食部分粉末全重量的10%;而來自非穀物類粉末的碳水化合物應小於食用秋葵植物可食部分粉末加上食用烏拉德-木豆可食部分粉末全重量的30%。摻混食用秋葵粉末及食用烏拉德-木豆粉末之碳水化合物系穀物和非穀物食品原來之味道、香氣、質地和顏色僅有最小的改變。用於實施例之碳水化合物類食物是由穀粉所製的印度薄餅。這樣的組合已被用來測試麥類麵包的血糖指數。此配方減少了麥類食物之血糖指數:從GI值90降至GI值50。
平均GI值的計算方法係從6個人體實驗對象(受試者)收集到的數據做平均得之。標準食物和測試食物均必須包含同量之可用碳水化合物。結果列出每種測試食物的相對排名。令6個受試者吃不含食用秋葵果實粉末和去皮烏拉德-木豆粉末的印度薄餅(一種由穀粉所製的碳水化合物食品),作為對照實驗,以監視每個人血糖反應曲線面積(AUC)和血糖指數(GI)。AUC和GI如下表1和2所示。
表3列出受試者吃不含食用秋葵果實粉末和去皮烏拉德-木豆粉末的印度薄餅(對照研究)之AUC結果。
表4列出受試者吃不含食用秋葵果實粉末和去皮烏拉德-木豆粉末的印度薄餅之血糖反應曲線下增加的面積(IAUC)。對照研究之IAUC平均值與時間的關係顯示在第1圖。
受試者吃不含食用秋葵果實粉末和去皮烏拉德-木豆粉末的印度薄餅之GI值列於表5中。對照研究的GI平均值為顯示在第2圖中。
對照研究進行2至3天後,令相同的6位受試者吃含食用秋葵果實粉末和去皮烏拉德-木豆粉末的印度薄餅作為治療研究,並偵測每位受試者之AUC和GI。受試者之AUC和GI列於下面表6和7。
受試者吃含食用秋葵果實粉末和去皮烏拉德-木豆粉末的印度薄餅之AUC值(治療研究)列於表8中。
表9列出受試者吃含食用秋葵果實粉末和去皮烏拉德-木豆粉
末的印度薄餅(治療研究)之血糖反應曲線下增加的面積(IAUC)。治療研究之IAUC平均值與時間的關係也顯示在第1圖。
吃含食用秋葵果實粉末和去皮烏拉德-木豆粉末的印度薄餅之受試者的GI值(治療研究)列於表10。治療研究之GI平均價值顯示在第2圖。
這項研究是使用印度薄餅:一種麵粉製成的碳水化合物類食物。除此之外,食用秋葵植物可食部分粉末及木豆植物可食部分粉末也可以加入選自穀物和非穀物植物來源之碳水化合物類食物(例如麵包、蛋糕、比薩餅和麵條)中。
第1圖顯示血糖反應曲線下的增加的面積(IAUC)。該曲線畫出例如「印度薄餅」*之典型小麥為基礎的未添加秋葵和木豆之食物對照餐,和添加秋葵和木豆之治療餐的血糖反應比較。本試驗係根據聯合國糧食和農業組織(FAO)協議,對6個受試者(實驗對象)監測120分鐘,結果看出患者食用45分鐘後血糖含量下降。
第2圖顯示添加秋葵和木豆之印度薄餅治療餐和未添加配方之印度薄餅對照餐的對比。對照餐GI值幾乎是90.0和治療餐GI值是50.0。
*「印度薄餅」是一個未發酵麵粉所製成之圓形薄餅。
Claims (13)
- 一種預混合粉末之應用,其中含食用秋葵植物之可食部分粉末和食用木豆植物的可食部分粉末及選自穀物或非穀物或其混合物之碳水化合物類食物,以製備食品,減少人類攝取食物後之血糖反應。
- 如申請專利範圍第1項所述預混合粉末之應用,其中該食用秋葵植物之可食部分為其果實。
- 如申請專利範圍第1項所述預混合粉末之應用,其中木豆植物可食部分係豆莢或種子或其任何之組合。
- 如申請專利範圍第3項所述預混合粉末之應用,其中種子經剝皮處理。
- 如申請專利範圍第1項所述預混合粉末之應用,其中該食用秋葵植物係黃秋葵或羊角豆,或黃秋葵與羊角豆之混合物。
- 如申請專利範圍第1項所述預混合粉末之應用,其中食用木豆植物係蒙哥豇豆、綠豆或小豆,或任三種植物之組合,或是三種植物之混合物。
- 如申請專利範圍第1項所述預混合粉末之應用,其中具穀物粉末之該預混合粉末含有不到10重量%的食用秋葵植物之可食部分粉末之混和物,以及食用木豆植物的可食部分粉末。
- 如申請專利範圍第1項所述預混合粉末之應用,係具非穀物粉末之該預混合粉末含有不到30重量%的食用秋葵植物之 可食部分粉末之混和物,以及食用木豆植物的可食部分粉末。
- 如申請專利範圍第7項所述預混合粉末之應用,其中該預混合粉末含有至少1.5重量%黃秋葵或羊角豆果實粉末,或黃秋葵與羊角豆之混合物,以及至少3重量%蒙哥豇豆、綠豆或小豆種子粉末,或任三種植物之組合,或是三種植物之混合物。
- 如申請專利範圍第8項所述預混合粉末之應用,其中該預混合粉末含有至少1.5重量%黃秋葵或羊角豆果實粉末,或黃秋葵與羊角豆之混合物,以及至少3重量%蒙哥豇豆、綠豆或小豆種子粉末,或任三種植物之組合,或三種植物之混合物。
- 一種用來製備食物以抑制人類消化食物後血糖反應之預混合粉末,包含有:1.5重量%黃秋葵或羊角豆果實粉末,或黃秋葵與羊角豆之混合物,以及至少3重量%蒙哥豇豆、綠豆或小豆種子粉末,或任三種植物之組合,或三種植物之混合物。
- 一種用來製備食物以抑制人類消化食物後血糖反應的預混合粉末之應用,包含有:黃秋葵或羊角豆果實粉末,或黃秋葵與羊角豆之混合物;和蒙哥豇豆、綠豆或小豆,或任三種植物之組合,或三種植物之混合物;以及小麥粉末。
- 一種食品,包含申請專利範圍第1至11項之預混合粉末。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/MY2009/000001 WO2010077127A1 (en) | 2009-01-02 | 2009-01-02 | Product to reduce glycemic response of carbohydrate based foods |
Publications (2)
Publication Number | Publication Date |
---|---|
TW201026241A TW201026241A (en) | 2010-07-16 |
TWI488584B true TWI488584B (zh) | 2015-06-21 |
Family
ID=42309979
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW098145413A TWI488584B (zh) | 2009-01-02 | 2009-12-29 | 降低碳水化合物類食物之血糖反應的產品 |
Country Status (10)
Country | Link |
---|---|
US (1) | US8628816B2 (zh) |
EP (1) | EP2378899B1 (zh) |
JP (1) | JP5552721B2 (zh) |
KR (1) | KR20110112392A (zh) |
CN (1) | CN102271533A (zh) |
AU (1) | AU2009334010B2 (zh) |
MY (1) | MY173211A (zh) |
SG (1) | SG172214A1 (zh) |
TW (1) | TWI488584B (zh) |
WO (1) | WO2010077127A1 (zh) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103947724B (zh) * | 2014-05-20 | 2016-05-04 | 福建艾迪科食品有限公司 | 一种健胃护胃焙烤食品 |
US10117826B2 (en) | 2016-03-31 | 2018-11-06 | Peter Angia Pham | Bodily lubricating and moisturizing compositions containing plant mucilage |
US11634366B2 (en) * | 2020-04-15 | 2023-04-25 | Innovations for World Nutrition, LLC | Plant growth enhancer using carbon dioxide to increase plant yield and method of increasing plant yield |
KR102561317B1 (ko) * | 2023-01-06 | 2023-07-31 | 주식회사 투에버 | 흰 전나무 추출물등을 포함하는 체내 축적 독소 및 노폐물 제거를 위한 해독작용 조성물 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006513717A (ja) * | 2003-03-31 | 2006-04-27 | カウンシル・オブ・サイエンティフィック・アンド・インダストリアル・リサーチ | 血糖降下食品、およびその配合物の製造方法 |
CN1973682A (zh) * | 2006-12-08 | 2007-06-06 | 利耀铭 | 一种保健食品 |
CN101301077A (zh) * | 2008-06-23 | 2008-11-12 | 李超建 | 食疗保健膳食 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1314332A (en) * | 1919-08-26 | Electrical safety device | ||
JPS6188858A (ja) * | 1984-10-04 | 1986-05-07 | Horiuchi:Kk | 抗肥満食品 |
JPH11128A (ja) * | 1997-06-12 | 1999-01-06 | Asuzatsuku Foods Kk | オクラパウダーの製造方法及びオクラパウダーを用いたインスタント食品 |
CN1299602C (zh) * | 2004-05-09 | 2007-02-14 | 程林 | 一种可调控血糖的营养食品 |
JP2006212025A (ja) * | 2005-01-07 | 2006-08-17 | Amikku Group:Kk | 乾燥粉末食品 |
JP2008067682A (ja) * | 2006-09-14 | 2008-03-27 | Mikio Kuzuu | 食品の製造方法 |
JP3968729B1 (ja) * | 2006-10-21 | 2007-08-29 | 幹夫 葛生 | ムチン含有飲料 |
CN1947579A (zh) * | 2006-11-03 | 2007-04-18 | 王根才 | 糖尿病主食大米组合物 |
JP3972316B1 (ja) * | 2006-12-05 | 2007-09-05 | 幹夫 葛生 | ムチン含有煮物及び/又はミューシン含有煮物 |
CN101341946A (zh) * | 2008-08-17 | 2009-01-14 | 魏绪瑶 | 杂粮面条及其制作工艺 |
-
2009
- 2009-01-02 SG SG2011044328A patent/SG172214A1/en unknown
- 2009-01-02 US US13/143,332 patent/US8628816B2/en active Active
- 2009-01-02 KR KR1020117018042A patent/KR20110112392A/ko not_active Application Discontinuation
- 2009-01-02 EP EP09836435A patent/EP2378899B1/en active Active
- 2009-01-02 WO PCT/MY2009/000001 patent/WO2010077127A1/en active Application Filing
- 2009-01-02 AU AU2009334010A patent/AU2009334010B2/en active Active
- 2009-01-02 MY MYPI2011002786A patent/MY173211A/en unknown
- 2009-01-02 JP JP2011544389A patent/JP5552721B2/ja active Active
- 2009-01-02 CN CN2009801535538A patent/CN102271533A/zh active Pending
- 2009-12-29 TW TW098145413A patent/TWI488584B/zh not_active IP Right Cessation
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006513717A (ja) * | 2003-03-31 | 2006-04-27 | カウンシル・オブ・サイエンティフィック・アンド・インダストリアル・リサーチ | 血糖降下食品、およびその配合物の製造方法 |
CN1973682A (zh) * | 2006-12-08 | 2007-06-06 | 利耀铭 | 一种保健食品 |
CN101301077A (zh) * | 2008-06-23 | 2008-11-12 | 李超建 | 食疗保健膳食 |
Also Published As
Publication number | Publication date |
---|---|
EP2378899A4 (en) | 2012-07-04 |
JP5552721B2 (ja) | 2014-07-16 |
TW201026241A (en) | 2010-07-16 |
CN102271533A (zh) | 2011-12-07 |
AU2009334010A1 (en) | 2011-08-11 |
MY173211A (en) | 2020-01-06 |
US8628816B2 (en) | 2014-01-14 |
AU2009334010B2 (en) | 2014-09-25 |
JP2012514454A (ja) | 2012-06-28 |
WO2010077127A1 (en) | 2010-07-08 |
SG172214A1 (en) | 2011-07-28 |
US20110293816A1 (en) | 2011-12-01 |
EP2378899A1 (en) | 2011-10-26 |
EP2378899B1 (en) | 2013-03-27 |
KR20110112392A (ko) | 2011-10-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Shobana et al. | Finger millet (Ragi, Eleusine coracana L.): a review of its nutritional properties, processing, and plausible health benefits | |
Goubgou et al. | Biscuits: A systematic review and meta-analysis of improving the nutritional quality and health benefits | |
Tazrart et al. | Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality | |
Kaur et al. | An overview of Barnyard millet (Echinochloa frumentacea) | |
CA3005341A1 (en) | Oat-based dough and products therefrom | |
Rawat et al. | Functional ingredients of wheat-based bakery, traditional, pasta, and other food products | |
CN104982476B (zh) | 一种低gi值的裹馅麻花及其制作方法 | |
TWI488584B (zh) | 降低碳水化合物類食物之血糖反應的產品 | |
Singh et al. | Barnyard millet: the underutilized nutraceutical minor millet crop | |
Iyer et al. | Spirulina and its therapeutic implications as a food product | |
CN1067157A (zh) | 降糖粉及其系列食品的制备方法 | |
CN102550956B (zh) | 一种粗粮炒面保健食品 | |
JP7118004B2 (ja) | 血糖低減組成物 | |
Alrayyes | Nutritional and health benefits enhancement of wheat-based food products using chickpea and distiller’s dried grains | |
Patil et al. | Functional properties and health benefits of finger millet (Eleusine coracana L.): A review | |
CN112262956A (zh) | 一种慢消化、低血糖生成指数的食品及其制备方法 | |
Tang et al. | Whole flaxseed-based products and their health benefits | |
CN109197954A (zh) | 一种南瓜味杂粮苏打饼干及其制备方法 | |
CN109259073A (zh) | 一种低gi值复合面粉 | |
JP5614982B2 (ja) | ブレンド米およびそれを用いたレトルト食品及び無菌パック入り食品 | |
CN107125579A (zh) | 一种红薯面条及其制作方法 | |
Goswami et al. | 7 Nutritional Advancement in the Ethnic and Novel Foods Using the Diverse Minor Millets | |
NL2034665B1 (en) | High-nutrition rs2 high-resistant starch noodle and preparation method thereof | |
Arafa et al. | Utilization of taro and corn flour to make crackers for gluten sensitivity patients | |
Ramaswamy | Preparation of Bakery Products Using Coconut Flour and Glycemic Response on Normal Healthy Adults |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
MM4A | Annulment or lapse of patent due to non-payment of fees |