| abstract |
Disclosed is a preparation method for a quinoa low-GI ingredient and an ingredient obtained from the method. In the method, quinoa is used as a raw material. A low GI ingredient with a resistant starch content of 70% and a glycemic index below 45 is obtained by means of steps comprising: preheating quinoa by baking, adding an emulsifier and cellulase thereto, mixing, conditioning and extruding the same, etc. Also disclosed is a method for reducing the GI value of extruded grains. Before extrusion processing, the grains are conditioned by means of adding an emulsifier and cellulase to reduce the GI value of the extruded grains. The grains comprise rice, wheat, oats, quinoa or corn. |