Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

“…Furthermore, data on the sensorial characteristics of these products provided indications to better identify target consumers as well as to develop bean-based products better adapted to consumer needs. From a nutritional standpoint, the use of composite flours containing common bean flour led, as expected and reported in similar studies [7,12,15,63,64], to products with higher protein and total dietary fiber content and lower amounts of starch and total carbohydrates. Depending on the type of pulse-based snacks (e.g., bars, biscuits, chips, bread, extruded snacks) reported protein concentration has ranged between 8.79% and 29.8%, with extruded snacks having the highest protein content, as they mostly or exclusively contain legume flour [7,64].…”

“…From a nutritional standpoint, the use of composite flours containing common bean flour led, as expected and reported in similar studies [7,12,15,63,64], to products with higher protein and total dietary fiber content and lower amounts of starch and total carbohydrates. Depending on the type of pulse-based snacks (e.g., bars, biscuits, chips, bread, extruded snacks) reported protein concentration has ranged between 8.79% and 29.8%, with extruded snacks having the highest protein content, as they mostly or exclusively contain legume flour [7,64]. The direct comparison between the two types of biscuits produced in the current study with other bean-based biscuits previously described [12,15] showed that the protein content of Biscuit 1 and Biscuit 2 was higher (by on average 11%) than that (ranging between 8% and 10%) reported for biscuits containing bean flour ranging from 12% to 29%, indicating that the composition of the composite flour is also important if other flours beside common bean and wheat are used.…”

“…Legume flours are highly recommended to decrease the glycemic index as they are rich in resistant starch and have a high dietary fiber content. For instance, lupin-based biscuits snacks offered to Type 2 diabetes mellitus (T2DM) patients suggested they may improve both their glycemic control and satiety and a number of clinical trials have been conducted, determining the postprandial glycemic response and the pGI of snacks enriched with legume flours [64,68]. Theoretically, foods can be categorized into low (<55), medium (55)(56)(57)(58)(59)(60)(61)(62)(63)(64)(65)(66)(67)(68)(69), and high glycemic index (>70) [69].…”

Guidance for Healthy and More Climate-Friendly Diets in Nursing Homes—Scenario Analysis Based on a Municipality’s Food Procurement

“…Partial replacement of wheat flour with pulses might enhance total protein content of bread but also the protein profile [48]. Enrichment of cereal flour with pulses has the potential to improve the nutritional quality of bread, and porridge, etc., since there is an overall increase in the protein content of the composite food and a better amino acid balance due to the contribution of lysine by legumes and of methionine by cereal [49]. Importantly, pulses need to be prepared in specific ways to destroy lectins [50].…”

Impact of food processing on postprandial glycaemic and appetite responses in healthy adults: a randomized, controlled trial

“…22,23 However, little is known regarding the impact of processing methods on postprandial glucose, and little research has investigated the impact of pulse intake on satiety hormones such as incretins and ghrelin in vivo . 24,25…”