Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers—A Randomized Crossover Trial

Abstract

Pulse consumption has been associated with reduced postprandial glucose response (PPGR) and improved satiety. The objective of this study was (i) to investigate the effects of fortifying white pan bread with split yellow pea (Pisum sativum L.) flour on PPGR and appetite-related sensations, and (ii) to determine whether Revtech heat processing of pea flour alters the postprandial effects. A randomized controlled crossover trial was performed with 24 healthy adults. Participants consumed 50 g available carbohydrate from bread containing 20% pea flour that was untreated (USYP), Revtech processed at 140 °C with no steam (RT0%), Revtech processed at 140 °C with 10% steam (RT10%), or a control bread with 100% white wheat flour (100%W). Blood samples were analyzed for glucose and plasma insulin at 0, 15, 30, 45, 60, 90, and 120 min post-meal. Appetite sensations and product acceptability were measured using visual analogue and 9-point hedonic scales. Results showed no significant difference in the postprandial glucose and insulin responses of different bread treatments. However, pea-containing variants resulted in 18% higher fullness and 16–18% lower hunger, desire to eat, and prospective food consumption ratings compared to 100% W. No differences in the aroma, flavor, color, and overall acceptability of different bread products were observed. This trial supports using pea flour as a value-added ingredient to improve the short-term appetite-related sensations of white pan bread without affecting the overall acceptability.

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

“…Scientific research in the field of functional ingredients in the bakery industry has led to the production of products with varying degrees of replacement of wheat flour, for example, with partially defatted hemp seeds [ 17 ], Jerusalem artichoke tubers [ 18 ], oats [ 19 ], buckwheat [ 20 ], green tea [ 21 ], Pleurotus Ostreatus fibers (1,3/1,6 Beta-glucan) [ 22 ], various by-products from the fruit and vegetable processing industry, millets [ 23 ], sorghum [ 24 ], amaranth [ 25 , 26 ], quinoa [ 27 ], sunflower seeds [ 28 ], flaxseeds [ 29 ], pumpkin seeds [ 30 ], lupine [ 31 ], chia seeds [ 32 ], peas [ 33 ], chickpeas [ 34 ], lentils [ 35 ], chestnuts [ 36 ], and cricket flour [ 37 ], with important effects in terms of increasing the content of fiber, minerals, protein, vitamins, antioxidants, etc.…”