Edible composition for assisting in reducing glycemic index of food and application of the edible composition

Abstract

The invention provides an edible composition for assisting in reducing the glycemic index of food and an application of the edible composition. The edible composition contains fructooligosaccharide and resistant dextrin in a weight ratio of 1: 1-9. 5%-15% by mass of the composition can be added to food such as nutrition powder, and the obtained food has the effect of regulating postprandial bloodglucose, the diarrhea rate is low, and abdominal comfort is good; besides, the composition tastes good, has lower viscosity and is easy to drink.

Description

technical field [0001] The invention relates to an edible composition for assisting in lowering the glycemic index, which comprises specific ratio of fructo-oligosaccharide and resistant dextrin. In addition, the present invention also relates to the application of the composition in preparing food with a low glycemic index and the prepared nutritional powder with a low glycemic index. Background technique [0002] Food glycemic index (GI, also known as glycemic index) is an index describing the physiological parameters of food, expressing a new concept that different types of carbohydrates have different effects on blood sugar. The GI value of glucose syrup is 100%, and carbohydrate-rich foods can be divided into different grades according to the GI value: foods with a GI value <55% are considered low-GI foods, and those with a GI value between 55% and 70% It is a medium GI food, and a GI value above 70% is a high GI food. Studies have shown that low GI foods can slowl...

AI Technical Summary

Problems solved by technology

However, these methods all have their limitations: increasing the protein and fat content of food without limit will undoubtedly increase the body's blood lipid and kidney burden, and stimulate insulin secretion. The GI value of fructose is low and used to replace some carbohydrates, but from a scientific point of view, fructose is used to replace other available carbohydrates, and the consumption should not exceed 12% of the total energy. Human and animal experiments have shown that high fructose syrup can cause Excessive fat precipitation, fatty liver degeneration, hyperglycemia, cardiovascular disease, etc.; indigestible starch may not be utilized completely, resulting in the food not being able to provide the energy needed by the body, and the taste is not good at the same time; adding dietary fiber with high viscosity to increase the viscosity of the system Delayed digestion and absorption will lead to poor taste and stomach discomfort, and it is difficult to reach the recommended dietary fiber value of 25-30g / day; the use of sucrose digestive enzyme inhibitors will also lead to incomplete energy utilization, and because too much sucrose is enriched in the intestine, Increased osmotic pressure can cause diarrhea; reducing the processing of food materials will make the taste worse, and it is difficult for consumers to accept long-term consumption to help stabilize blood sugar, and some may even cause abdominal discomfort; the fortification of chromium is only for those who are deficient in chromium effective for patients

However, if these types of dietary fiber want to reach the recommended value of dietary fiber for Chinese residents (see "Dietary Guidelines for Chinese Residents (2016)"), the product will have high viscosity due to excessive use, and the product viscosity will be too high , bad taste

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