Zafar, T.A. and Al-Hassawi, F. and Al-Khulaifi, F. and Al-Rayyes, G. and et al, . (2013) Organoleptic and glycemic properties of chickpea-wheat composite breads. Journal of Food Science and Technology - Mysore, 52 (4). pp. 2256-2263.
![[img]](http://eprints.icrisat.ac.in/style/images/fileicons/application_pdf.png) |
PDF
- Published Version
Restricted to ICRISAT researchers only Request a copy |
Abstract
Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legumecomposite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB < WB and WWB, WB >25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Wheat breads, Chickpea flour supplemented composite breads, Bread quality, Glycemic response, Appetite, Organoleptic properties |
| Author Affiliation: | Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060, Safat, Kuwait. |
| Subjects: | Plant Production |
| Divisions: | Chickpea |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 24 Aug 2015 09:26 |
| Last Modified: | 24 Aug 2015 09:26 |
| Official URL: | http://dx.doi.org/10.1007/s13197-013-1192-7 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/13743 |
Actions (login required)
 |
View Item |
