Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

Study Overview
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Brief Summary
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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
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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.

Official Title
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Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

Conditions
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Diabetes

Intervention / Treatment
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* Dietary Supplement: Whole wheat banana bread
* Dietary Supplement: Whole pea flour banana bread
* Dietary Supplement: Whole wheat biscotti
* Dietary Supplement: Whole pea flour biscotti
* Dietary Supplement: Whole wheat pasta
* Dietary Supplement: Whole pea pasta
* Dietary Supplement: White bread
* Dietary Supplement: Boiled yellow peas


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: healthy men non-lactating women BMI's between 18 and 31 kg/m2 Exclusion Criteria: heart disease diabetes thyroid disease celiac disease gluten intolerance taking corticosteroid medications smokers Chronic alcohol usage (> 2 drinks/d)

Ages Eligible for Study
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Minimum Age: 20 Years
Maximum Age: 70 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Treatment
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Placebo Comparator: Whole wheat banana bread<br>Banana bread made with whole wheat flour | Dietary Supplement: Whole wheat banana bread<br>* Dose was portioned so that subjects received 50 g available carbohydrate Portion: 62.8 g Available CHO: 51.7 g<br>|
| Active Comparator: Whole pea flour banana bread<br>Banana bread made with whole pea flour | Dietary Supplement: Whole pea flour banana bread<br>* Dose was portioned so that subjects received 50 g available carbohydrate Portion: 67.8 g Available CHO: 52.0 g<br>|
| Placebo Comparator: Whole wheat biscotti<br>Biscotti made with whole wheat flour | Dietary Supplement: Whole wheat biscotti<br>* Dose was portioned so that subjects received 50 g available carbohydrate Portion: 79.8 g Available CHO: 53.1 g<br>|
| Active Comparator: Whole pea biscotti<br>Biscotti made with whole pea flour | Dietary Supplement: Whole pea flour biscotti<br>* Dose was portioned so that subjects received 50 g available carbohydrate Portion: 86 g Available CHO: 51.7 g<br>|
| Placebo Comparator: Whole wheat pasta<br>Pasta made with whole wheat durum | Dietary Supplement: Whole wheat pasta<br>* Dose was portioned so that subjects received 50 g available carbohydrate Portion (Dry): 70 g Available CHO: 51.1 g<br>|
| Active Comparator: Whole pea flour<br>Pasta made with 30% whole pea flour and 70% white wheat durum | Dietary Supplement: Whole pea pasta<br>* Dose was portioned so that subjects received 50 g available carbohydrate Pea pasta is 30% whole pea pasta, 70 white wheat durum Portion (Dry pasta) : 90 g Available CHO: 53.1 g<br>|
| Placebo Comparator: White bread<br> | Dietary Supplement: White bread<br>* Dose was portioned so that subjects received 50 g available carbohydrate Portion: 100 g Available CHO: 50 g<br>|
| Placebo Comparator: Boiled yellow peas<br> | Dietary Supplement: Boiled yellow peas<br>* Dose was portioned so that subjects received 50 g available carbohydrate Portion: 100 g (dry) --> 250 g cooked Available CHO: 52.8 g<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Post-prandial glycemic response |  |  | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Comparison of hedonic sensory characteristics between corresponding food products |  |  | 
| Appearance, taste, texture, smell and overall acceptability |  |  | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Pea flour, Glycemic response, Diabetes, Functional food, Diabetes control and prevention, Sensory