Document Detail


Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods.
MedLine Citation:
PMID:  20492127     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
A fundamental understanding regarding postprandial glycemic responses to foods containing whole yellow-pea flour (WYPF) remains unknown. This, alongside concerns that WYPF possesses unfavorable sensory characteristics has limited the incorporation of WYPF into new functional food products as a healthy novel ingredient. The objective of this study was to evaluate how WYPF modulates postprandial glycemic responses as well as sensory characteristics in novel foods. In a single-blind crossover trial, the present study assessed postprandial glycemic responses of banana bread, biscotti, and spaghetti containing either WYPF or whole wheat flour (WWF). Boiled yellow peas (BYP) and white bread (WB) were used as positive and negative controls, respectively. On day 1, subjects evaluated appearance, taste, texture, smell as well as overall acceptance of each WYPF and WWF food on a 5-point hedonic scale. WYPF banana bread (97.9 +/- 17.8 mmol x min/L) and biscotti (83 +/- 13 mmol x min/L), as well as BYP (112.3 +/- 19.9 mmol x min/L), reduced (P < 0.05) glycemic responses compared to WB (218.1 +/- 29.5 mmol x min/L). The glycemic response of WYPF pasta (160.7 +/- 19.4 mmol x min/L) was comparable to WB. WYPF biscotti produced a lower (P = 0.019) postprandial glycemic response compared to WWF biscotti (117.2 +/- 13.1 mmol x min/L). Hedonic responses between corresponding foods were similar except for the WYPF pasta (2.9 +/- 0.9) which possessed a lower sensory score (P = 0.02) for smell compared to WWF pasta (3.6 +/- 1). WYPF can be used to produce low-glycemic functional foods possessing sensory attributes that are comparable to identical food products containing WWF.
Authors:
Christopher P F Marinangeli; Amira N Kassis; Peter J H Jones
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Publication Detail:
Type:  Clinical Trial; Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:    2009 Nov-Dec
Date Detail:
Created Date:  2010-05-24     Completed Date:  2010-09-27     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S385-9     Citation Subset:  IM    
Affiliation:
Richardson Centre for Functional Foods and Nutraceuticals, Univ. of Manitoba, 196 Innovation Drive, Winnipeg MB, R3T 2N2, Canada.
Data Bank Information
Bank Name/Acc. No.:
ClinicalTrials.gov/NCT00877968
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MeSH Terms
Descriptor/Qualifier:
Adult
Aged
Blood Glucose / analysis*
Body Mass Index
Bread
Cross-Over Studies
Diabetes Mellitus, Type 2 / diet therapy,  prevention & control
Food Preferences
Functional Food*
Glucose Tolerance Test
Glycemic Index
Humans
Male
Middle Aged
Peas / chemistry*
Postprandial Period
Seeds / chemistry*
Sensation*
Single-Blind Method
Young Adult
Chemical
Reg. No./Substance:
0/Blood Glucose

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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