蒸煮-老化预处理对炒制青稞粉理化性质及体外淀粉消化的影响

王钰麟,雷琳,熊文文,叶发银,赵国华

Effects of Steaming-Retrogradation Pretreatment on Physicochemical Properties and in Vitro Starch Digestibility of the Roasted Highland Barley Flour

WANG YuLin,LEI Lin,XIONG WenWen,YE FaYin,ZHAO GuoHua

图5 蒸煮-老化预处理对炒制青稞粉体外淀粉消化的影响 a—c：DS差异显著（P<0.05）;A—B：SDS差异显著（P<0.05）;A'—C'：RS差异显著（P<0.05）

Fig. 5 Effects of steaming-retrogradation on in vitro digestion of starch in the roasted highland barley a-c indicate significant difference in RDS (P<0.05); A-B indicate significant difference in SDS (P<0.05); A'-C' indicate significant difference in RS (P<0.05)