Organoleptic and glycemic properties of chickpea-wheat composite breads

52Citations
Citations of this article
66Readers
Mendeley users who have this article in their library.
Get full text

Abstract

Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legume-composite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB < WB and WWB, WB >25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.

Cite

CITATION STYLE

APA

Zafar, T. A., Al-Hassawi, F., Al-Khulaifi, F., Al-Rayyes, G., Waslien, C., & Huffman, F. G. (2015). Organoleptic and glycemic properties of chickpea-wheat composite breads. Journal of Food Science and Technology, 52(4), 2256–2263. https://doi.org/10.1007/s13197-013-1192-7

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free