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

University of Manitoba

Status and phase: Completed; Phase 2

Conditions: Diabetes

Treatments: Dietary Supplement: Boiled yellow peas; Dietary Supplement: Whole wheat pasta; Dietary Supplement: Whole pea flour banana bread; Dietary Supplement: White bread; Dietary Supplement: Whole wheat banana bread; Dietary Supplement: Whole wheat biscotti; Dietary Supplement: Whole pea flour biscotti; Dietary Supplement: Whole pea pasta

Study type: Interventional

Funder types: Other

Identifiers

NCT00877968

B2008:017

Details and patient eligibility

About

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.

Full description

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.

Enrollment: 23 patients

Sex: All

Ages: 20 to 70 years old

Volunteers: Accepts Healthy Volunteers

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)

Trial design

Primary purpose: Treatment

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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23 participants in 8 patient groups, including a placebo group

Whole wheat banana bread

Placebo Comparator group

Description:

Banana bread made with whole wheat flour

Treatment:

Dietary Supplement: Whole wheat banana bread

Whole pea flour banana bread

Active Comparator group

Description:

Banana bread made with whole pea flour

Treatment:

Dietary Supplement: Whole pea flour banana bread

Whole wheat biscotti

Placebo Comparator group

Description:

Biscotti made with whole wheat flour

Treatment:

Dietary Supplement: Whole wheat biscotti

Whole pea biscotti

Active Comparator group

Description:

Biscotti made with whole pea flour

Treatment:

Dietary Supplement: Whole pea flour biscotti

Whole wheat pasta

Placebo Comparator group

Description:

Pasta made with whole wheat durum

Treatment:

Dietary Supplement: Whole wheat pasta

Whole pea flour

Active Comparator group

Description:

Pasta made with 30% whole pea flour and 70% white wheat durum

Treatment:

Dietary Supplement: Whole pea pasta

White bread

Placebo Comparator group

Treatment:

Dietary Supplement: White bread

Boiled yellow peas

Placebo Comparator group

Treatment:

Dietary Supplement: Boiled yellow peas