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

Summary

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.

Conditions

• Diabetes

Interventions

DIETARY_SUPPLEMENT

Whole wheat banana bread

Dose was portioned so that subjects received 50 g available carbohydrate Portion: 62.8 g Available CHO: 51.7 g

DIETARY_SUPPLEMENT

Whole pea flour banana bread

Dose was portioned so that subjects received 50 g available carbohydrate Portion: 67.8 g Available CHO: 52.0 g

DIETARY_SUPPLEMENT

Whole wheat biscotti

Dose was portioned so that subjects received 50 g available carbohydrate Portion: 79.8 g Available CHO: 53.1 g

DIETARY_SUPPLEMENT

Whole pea flour biscotti

Dose was portioned so that subjects received 50 g available carbohydrate Portion: 86 g Available CHO: 51.7 g

DIETARY_SUPPLEMENT

Whole wheat pasta

Dose was portioned so that subjects received 50 g available carbohydrate Portion (Dry): 70 g Available CHO: 51.1 g

DIETARY_SUPPLEMENT

Whole pea pasta

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

DIETARY_SUPPLEMENT

White bread

Dose was portioned so that subjects received 50 g available carbohydrate Portion: 100 g Available CHO: 50 g

DIETARY_SUPPLEMENT

Boiled yellow peas

Dose was portioned so that subjects received 50 g available carbohydrate Portion: 100 g (dry) --\> 250 g cooked Available CHO: 52.8 g

Sponsors & Collaborators

• Pulse Canada

  collaborator OTHER

• University of Manitoba

  lead OTHER

Principal Investigators

• Peter JH Jones, PhD · University of Manitoba

Study Design

Allocation

RANDOMIZED

Purpose

TREATMENT

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

20 Years

Max Age

70 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2008-03-31

Primary Completion

2008-05-31

Countries

• Canada

Study Locations