Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers—A Randomized Crossover Trial

Fahmi, Ronak; Blewett, Heather; Stebbing, Jo‐Ann; Olson, Nancy; Ryland, Donna; Aliani, Michel

doi:10.3390/foods11071002

Cited by 6 publications

(3 citation statements)

References 60 publications

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“…Scientific research in the field of functional ingredients in the bakery industry has led to the production of products with varying degrees of replacement of wheat flour, for example, with partially defatted hemp seeds [ 17 ], Jerusalem artichoke tubers [ 18 ], oats [ 19 ], buckwheat [ 20 ], green tea [ 21 ], Pleurotus Ostreatus fibers (1,3/1,6 Beta-glucan) [ 22 ], various by-products from the fruit and vegetable processing industry, millets [ 23 ], sorghum [ 24 ], amaranth [ 25 , 26 ], quinoa [ 27 ], sunflower seeds [ 28 ], flaxseeds [ 29 ], pumpkin seeds [ 30 ], lupine [ 31 ], chia seeds [ 32 ], peas [ 33 ], chickpeas [ 34 ], lentils [ 35 ], chestnuts [ 36 ], and cricket flour [ 37 ], with important effects in terms of increasing the content of fiber, minerals, protein, vitamins, antioxidants, etc.…”

Section: Introductionmentioning

confidence: 99%

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Oprea

Popa

Apostol

et al. 2022

Foods

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Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (w/w) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn.

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Section: Introductionmentioning

confidence: 99%

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Oprea

Popa

Apostol

et al. 2022

Foods

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“…From the data provided, satiation and satiety were calculated as integrated cumulative area under the curve over 180 min using baseline trapezoidal calculations ( 27 ).…”

Section: Methodsmentioning

confidence: 99%

Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations

Temkov,

Rocha,

Rannou

et al. 2024

Front. Nutr.

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Raw materials and process parameters in bread production can modulate the glycemic index, which on itself has been linked with provision of better hunger satisfaction and maintaining better satiation. The objective of this research was to investigate if using unrefined wheat flour or the addition of intact cereals in formulation or alternating the baking time would have an effect on physical characteristics, sensory quality, glycaemic index and appetite sensations in wheat sourdough bread. In the study, three types of commercial part-baked frozen sourdough bread, baked to the final baking for two different times (long and short baking time) were used. A randomized controlled crossover trial was performed with 10 healthy adults who consumed sufficient quantity of bread to ingest 50 g available carbohydrates. Participants self-reported appetite sensations (desire to eat, hunger, fullness, satisfaction, appetite) on a 10 cm visual analog scale (VAS) scale in a course of 180 min. In addition, bread products were subjected to overall acceptability and different sensory attributes were examined on JAR “just about right” scale. Different bread formulations (refined flour, unrefined wheat flour, cereal flour or intact cereals) and different length of baking time significantly influenced (p < 0.005) physical, textural and sensory features of products. The alternation of aforementioned parameters decreased the glycemic index, but not significantly (p > 0.005). No correlation was found between lower GI, satiety and satiation. Liking score and incremental area under the curve (iAUC) of satiety and satiation were calculated as highest in sourdough bread with added cereals.

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“…Pulse flours, derived from legumes, have gained attention in the literature for their potential application in cereal‐based foods (Drakula et al, 2021; Zhao et al, 2005). Studies suggest that the incorporation of pulse flours can contribute to promoting satiety (Fahmi et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations

Paladugula,

Smith,

Ardoin

et al. 2024

Cereal Chem

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Background and ObjectivesPulse flours are gaining popularity in baked goods, but their use is limited due to strong flavors. This study analyzed the addition of pea flour to pancakes, with and without sodium metabisulfite (SMB), to assess their impact on pancake quality and reduce off‐flavors.FindingsBecause pancake formulations were standardized based on batter viscosity, only at 20% pea flour incorporation did changes to pancake physical quality occur. Adding pea flour to pancakes impacted sensory aspects such as cooked pea flavor, nutty flavor, and pea odor. In combination with SMB, pea flour can be added up to 5% without imparting significant cooked pea flavor to pancakes. SMB also reduced pea odor in pancakes with 1%–5% pea flour.ConclusionsPea flour can be added to pancakes without significantly affecting physical quality, as long as the batter viscosity is optimized. SMB can have a positive effect on limiting off‐flavors in pancakes containing pea flour. This research provides valuable insights into the effects of substituting pea flour in soft wheat batter‐based bake systems.Significance and NoveltyPancakes with up to 20% pea flour had similar physical characteristics to wheat pancakes. Pea flavors were detectible at 5% inclusion, and SMB reduced off‐flavor perception at low pea flour inclusion rates.

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Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers—A Randomized Crossover Trial

Cited by 6 publications

References 60 publications

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations

Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations

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