Organoleptic and glycemic properties of chickpea-wheat composite breads

Abstract

Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legumecomposite 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.

Traditional and New Food Uses of Pulses

“…Layer cakes made with control flour (wheat flour), supplementation with pin-milled pea flour (25, 50, and 100%), supplementation with the starch-rich fraction (25, 50, and 100%), and supplementation with the protein-rich fraction (25 and 50%) were studied in terms of batter properties, texture, volume, and sensory properties . Pan bread was made with refined wheat flour, whole grain wheat flour, and whole grain wheat flour supplemented with 25-35% chickpea flour (Zafar et al 2015). Air bubbles were smaller and more uniformly distributed for batters containing the protein-rich fraction; furthermore, the gradual decrease in the structure forming starch might have also reduced the air incorporation rate and caused shrinkage and collapse after cake baking (Gómez et al .…”

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

“…To our knowledge, no studies have been undertaken to examine the effect of particle size on the bread‐baking properties of wheat–pulse flour blends. The addition of pulse flours to bread has, however, been reported to decrease volume and results in a firmer texture (Angioloni & Collar, ; Mohammed, Ahmed, & Senge, ; Yamsaengsung, Schoenlechner, & Bergohofer, ; Zafar et al, ). Bread quality could be improved when extra gluten and carboxymethyl cellulose was added to bread with 20% wheat flour replacement (Angioloni & Collar, ).…”

Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal

“…All subjects were instructed to maintain a regular pattern of food intake and physical activity throughout the study. The finger prick blood sampling used a Monojector Lancet Device and a portable blood glucose monitoring system (One Touch Ultra, Life Scan Inc and Johnson & Johnson Company, USA) whereby a drop of blood was placed on a test strip and glucose concentration recorded as is given elsewhere (Zafar et al 2015). Test session was not given during the menstrual cycle to prevent any possible hormonal effect on blood glucose or appetite (Escalante and Alpizar 1999).…”

“…Chickpea flour supplemented white wheat bread failed to suppress EI or reduce glycemic effect when consumed at a portion of 50 g available carbohydrate , but not when pulses were eaten ad libitum 4 h before the test meal (Mollard et al 2012a, b). Subjects were feeling hungrier when chickpea flour supplemented bread was fed compared to white bread after 90 min (Zafar et al 2015). These discrepancies manifest differences in the effect of legumes on glycemic response, satiety and EI from a subsequent meal.…”