ABSTRACT The glycemic indices (GI) of pea and chickpea are normally lower than 60, which are commonly considered as middle or low GI foods. Different processing conditions would influence proportions of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in the processed pea and chickpea. In general, high-temperature cooking followed by high-temperature drying (HCHD) largely kept total starch (68.58% and 61.99% of dry matter in pea and chickpea, respectively), increased RDS (29.89% and 33.40% of total starch in pea and chickpea, respectively) and RS proportions (25.78% and 17.08% of total starch in pea and chickpea, respectively) while the opposite effect in pea and chickpea was observed. Glycemic response of panelists after consuming HCHD pea or chickpea would cause a faster increase of incremental plasma glucose concentration within 30 min, followed by a rapid decrease to baseline compared with the pea or chickpea processed by low-temperature cooking followed by low-temperature drying (LCLD). The GI of HCHD pea and chickpea were 59.02 and 49.15, respectively, which were significantly higher than those processed by LCLD (pea: 32.63, chickpea: 31.91). Both in vitro and in vivo digestibility indicated that LCLD was more suitable to process pea and chickpea powder.

中文翻译：

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蒸煮干燥处理制备的豌豆和鹰嘴豆粉的体外和体内消化率

摘要豌豆和鹰嘴豆的升糖指数（GI）通常低于60，通常被认为是中低GI食品。不同的加工条件会影响加工过的豌豆和鹰嘴豆中快速消化淀粉 (RDS)、慢消化淀粉 (SDS) 和抗性淀粉 (RS) 的比例。总的来说，高温蒸煮后高温干燥 (HCHD) 在很大程度上保持了总淀粉（分别占豌豆和鹰嘴豆干物质的 68.58% 和 61.99%），增加了 RDS（占豌豆总淀粉的 29.89% 和 33.40%）和鹰嘴豆）和 RS 比例（分别占豌豆和鹰嘴豆总淀粉的 25.78% 和 17.08%），而在豌豆和鹰嘴豆中观察到相反的效果。食用HCHD豌豆或鹰嘴豆后，小组成员的血糖反应会导致30分钟内血浆葡萄糖浓度增加更快，随后与低温蒸煮后低温干燥处理的豌豆或鹰嘴豆相比，迅速下降至基线水平。液晶显示器）。HCHD豌豆和鹰嘴豆的GI分别为59.02和49.15，显着高于LCLD加工的那些（豌豆：32.63，鹰嘴豆：31.91）。体外和体内消化率均表明LCLD更适合加工豌豆和鹰嘴豆粉。显着高于LCLD加工的那些（豌豆：32.63，鹰嘴豆：31.91）。体外和体内消化率均表明LCLD更适合加工豌豆和鹰嘴豆粉。显着高于LCLD加工的那些（豌豆：32.63，鹰嘴豆：31.91）。体外和体内消化率均表明LCLD更适合加工豌豆和鹰嘴豆粉。