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科学家们研发出一种全新的、简单的煮米饭的方法,可以将人体吸收的热量减少一半以上,从而降低肥胖率,这对于以大米为主食的国家特别重要。斯里兰卡化学科学学院的项目研究团队研发了一种新的烹饪米饭的方法,增加水稻中抗性淀粉(RS)的成分。他们在沸水中加了一茶匙椰子油。然后加入半杯大米,他们煮了40分钟,最后,他们将米饭冷冻了12个小时。这个方法比传统煮饭方法,将RS含量提高了10倍。研究人员解释说,在烹饪过程中油进入到淀粉颗粒中,改变了它的结构,使其具有抗消化酶的作
Scientists have developed a new and simple way to cook rice, which can reduce the amount of calories absorbed by the body by more than half, thus reducing the obesity rate, which is particularly important in countries where rice is the staple food. A project team at the Sri Lanka Institute of Chemistry has developed a new method of cooking rice to increase the composition of resistant starch (RS) in rice. They added a teaspoon of coconut oil in boiling water. Then add half a cup of rice, they cooked for 40 minutes, and finally, they frozen rice for 12 hours. This method provides 10 times more RS than conventional cooking methods. The researchers explained that oil enters the starch granules during cooking, changes its structure and makes it resistant to digestive enzymes