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Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items
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) th...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977096/ https://www.ncbi.nlm.nih.gov/pubmed/29751679 http://dx.doi.org/10.3390/foods7050076 |
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author | Ramdath, D. Dan Wolever, Thomas M. S. Siow, Yaw Chris Ryland, Donna Hawke, Aileen Taylor, Carla Zahradka, Peter Aliani, Michel |
author_facet | Ramdath, D. Dan Wolever, Thomas M. S. Siow, Yaw Chris Ryland, Donna Hawke, Aileen Taylor, Carla Zahradka, Peter Aliani, Michel |
author_sort | Ramdath, D. Dan |
collection | PubMed |
description | 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 significantly (p < 0.05) higher than boiled, pureed, or roasted lentil. Overall, lentil-based food items all elicited significantly lower RGR compared to potato-based items (40 ± 3 vs. 73 ± 3%; p < 0.001). Apricot chicken, chicken pot pie, and lemony parsley soup had the highest overall acceptability corresponding to “like slightly” to “like moderately”. Processing influenced the PPBG of lentils, but food items formulated from lentil puree significantly attenuated PPBG. Formulation was associated with significant differences in sensory attributes. |
format | Online Article Text |
id | pubmed-5977096 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-59770962018-05-31 Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items Ramdath, D. Dan Wolever, Thomas M. S. Siow, Yaw Chris Ryland, Donna Hawke, Aileen Taylor, Carla Zahradka, Peter Aliani, Michel Foods Article 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 significantly (p < 0.05) higher than boiled, pureed, or roasted lentil. Overall, lentil-based food items all elicited significantly lower RGR compared to potato-based items (40 ± 3 vs. 73 ± 3%; p < 0.001). Apricot chicken, chicken pot pie, and lemony parsley soup had the highest overall acceptability corresponding to “like slightly” to “like moderately”. Processing influenced the PPBG of lentils, but food items formulated from lentil puree significantly attenuated PPBG. Formulation was associated with significant differences in sensory attributes. MDPI 2018-05-11 /pmc/articles/PMC5977096/ /pubmed/29751679 http://dx.doi.org/10.3390/foods7050076 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ramdath, D. Dan Wolever, Thomas M. S. Siow, Yaw Chris Ryland, Donna Hawke, Aileen Taylor, Carla Zahradka, Peter Aliani, Michel Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items |
title | Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items |
title_full | Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items |
title_fullStr | Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items |
title_full_unstemmed | Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items |
title_short | Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items |
title_sort | effect of processing on postprandial glycemic response and consumer acceptability of lentil-containing food items |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977096/ https://www.ncbi.nlm.nih.gov/pubmed/29751679 http://dx.doi.org/10.3390/foods7050076 |
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