Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods
- Conditions
- Diabetes
- Interventions
- Dietary Supplement: Whole wheat banana breadDietary Supplement: Whole pea flour banana breadDietary Supplement: Whole wheat biscottiDietary Supplement: Whole pea flour biscottiDietary Supplement: Whole wheat pastaDietary Supplement: White breadDietary Supplement: Boiled yellow peasDietary Supplement: Whole pea pasta
- Registration Number
- NCT00877968
- Lead Sponsor
- University of Manitoba
- Brief Summary
The objective of this study was to determine if whole yellow pea flour reduces post-prandial glycemic responses of novel food products. The second objective was to determine if whole yellow pea flour produces food products with favorable sensory characteristics including appearance, taste, smell, texture and overall acceptability, compared to corresponding food products made with whole wheat flour.
- Detailed Description
Pulses, including yellow peas, are readily available and low-cost commodities that are gaining considerable momentum as functional ingredients possessing health benefits, as these food materials are high in fiber, protein, antioxidants, and low in fat. As incidence rates of type II diabetes continue to climb, new novel ingredients that produce low-glycemic food products are in demand. Consumption of whole pulses have been shown to lower post-prandial glycemic responses (Jenkins and others 1983), however, their addition to foods often produces unfavorable sensory characteristics. To date, few studies have examined the feasibility of producing food products containing pulse-derived ingredients that reduce post-prandial glycemic responses, lower glycemic indexes (GI) and at the same time possess sensory qualities that appeal to consumers. Since yellow peas are readily available and relatively inexpensive, they are a promising candidate for use as novel ingredients for the development of low-glycemic, consumer-friendly functional foods.
The objective of the present study was to first determine the post-prandial glycemic response and GI of novel foods containing whole yellow pea flour (WYPF) as a functional ingredient. The second objective was to determine the acceptability of sensory characteristics for each WYPF food product.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 23
- healthy men
- non-lactating women
- BMI's between 18 and 31 kg/m2
- heart disease
- diabetes
- thyroid disease
- celiac disease
- gluten intolerance
- taking corticosteroid medications
- smokers
- Chronic alcohol usage (> 2 drinks/d)
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Whole wheat banana bread Whole wheat banana bread Banana bread made with whole wheat flour Whole pea flour banana bread Whole pea flour banana bread Banana bread made with whole pea flour Whole wheat biscotti Whole wheat biscotti Biscotti made with whole wheat flour Whole pea biscotti Whole pea flour biscotti Biscotti made with whole pea flour Whole wheat pasta Whole wheat pasta Pasta made with whole wheat durum White bread White bread - Boiled yellow peas Boiled yellow peas - Whole pea flour Whole pea pasta Pasta made with 30% whole pea flour and 70% white wheat durum
- Primary Outcome Measures
Name Time Method Post-prandial glycemic response
- Secondary Outcome Measures
Name Time Method Comparison of hedonic sensory characteristics between corresponding food products Appearance, taste, texture, smell and overall acceptability
Trial Locations
- Locations (1)
Richardson Centre for Functional Foods and Nutraceuticals
🇨🇦Winnipeg, Manitoba, Canada