Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items

Foods
D Dan RamdathMichel Aliani

Abstract

The consumption of pulses is associated with many health benefits. This study assessed post-prandial blood glucose response (PPBG) and the acceptability of food items containing green lentils. In human trials we: (i) defined processing methods (boiling, pureeing, freezing, roasting, spray-drying) that preserve the PPBG-lowering feature of lentils; (ii) used an appropriate processing method to prepare lentil food items, and compared the PPBG and relative glycemic responses (RGR) of lentil and control foods; and (iii) conducted consumer acceptability of the lentil foods. Eight food items were formulated from either whole lentil puree (test) or instant potato (control). In separate PPBG studies, participants consumed fixed amounts of available carbohydrates from test foods, control foods, or a white bread standard. Finger prick blood samples were obtained at 0, 15, 30, 45, 60, 90, and 120 min after the first bite, analyzed for glucose, and used to calculate incremental area under the blood glucose response curve and RGR; glycemic index (GI) was measured only for processed lentils. Mean GI (± standard error of the mean) of processed lentils ranged from 25 ± 3 (boiled) to 66 ± 6 (spray-dried); the GI of spray-dried lentils was signi...Continue Reading

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Citations

May 19, 2020·Critical Reviews in Food Science and Nutrition·Maleeka SinghViswanathan Mohan
Jul 11, 2020·Journal of the Science of Food and Agriculture·Tara B LoaderCarla G Taylor
Aug 18, 2021·Food Research International·S R PriyadarshiniC Anandharamakrishnan

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Methods Mentioned

BETA
PCA

Software Mentioned

XLSTAT
SPSS
Sensory Information Management
SAS
Statistical

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