Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception

Abstract

Background As a dietetic source of fiber, protein, vitamins, minerals, and phenolic compounds, common beans have potential benefits in human health, namely in chronic diseases’ prevention (e.g., cardiovascular diseases and colon cancer). Still, legume consumption, especially in European countries, is below recommendations. The consumers demand for innovative, attractive legume‐based food products suggests a potential future increase in consumption of legumes, especially in modern societies, keen on ready‐to‐eat foods with known health benefits. Objectives With the aim of studying, the impact of wheat flour's partial substitution by common bean (56%) and maize (22%) flours in the nutritional composition of formulated cookies and its effect on human glycemia and consumers’ satiety perception, after ingestion, a human intervention study (n = 16) was designed. Findings Approved by consumers, common bean enriched cookies were responsible by reducing glycemic response, and by increasing satiety perception. The nutritional composition of common bean enriched cookies contributed to explain these effects. Conclusions Common bean enriched bakery food products are valuable nutritional options for consumers concerned with satiety and chronic diseases’ prevention. Significance and novelty This study showed, for the first time, through a human intervention trial the relevance of using legumes (common beans in particular) as alternative ingredients to improve ready‐to‐eat products’ nutritional quality.

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

“…Furthermore, data on the sensorial characteristics of these products provided indications to better identify target consumers as well as to develop bean-based products better adapted to consumer needs. From a nutritional standpoint, the use of composite flours containing common bean flour led, as expected and reported in similar studies [7,12,15,63,64], to products with higher protein and total dietary fiber content and lower amounts of starch and total carbohydrates. Depending on the type of pulse-based snacks (e.g., bars, biscuits, chips, bread, extruded snacks) reported protein concentration has ranged between 8.79% and 29.8%, with extruded snacks having the highest protein content, as they mostly or exclusively contain legume flour [7,64].…”

“…Depending on the type of pulse-based snacks (e.g., bars, biscuits, chips, bread, extruded snacks) reported protein concentration has ranged between 8.79% and 29.8%, with extruded snacks having the highest protein content, as they mostly or exclusively contain legume flour [7,64]. The direct comparison between the two types of biscuits produced in the current study with other bean-based biscuits previously described [12,15] showed that the protein content of Biscuit 1 and Biscuit 2 was higher (by on average 11%) than that (ranging between 8% and 10%) reported for biscuits containing bean flour ranging from 12% to 29%, indicating that the composition of the composite flour is also important if other flours beside common bean and wheat are used. In fact, the use of maize flour depleted the protein content of the products [12,15], while the addition of buckwheat flour, together with the presence of eggs, increased it in Biscuit 2 (12% of bean flour) compared to Biscuit 1 (20% bean flour).…”

“…Because of their high nutritional value and their positive performance in heat-treated products, legume flours are suitable ingredients for use in baked goods, and bean flour seems to receive a positive response in the formulation of ready-to-eat snacks [12][13][14][15][16]. However, legume-based snacks face challenges such as eliminating or reducing antinutritional factors (e.g., lectins, enzyme inhibitors, α-galacto-oligosaccharides, phytic acid, tannins) and meeting consumer acceptance, including texture, flavor, appearance, color, and final product approval.…”

Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects

“…However, recently some clinical studies have been published in the literature that use only 10 participants for measuring postprandial glycemic response [ 59 , 60 , 61 , 62 ]. Additionally, due to its convenience in application for the participants, a glucometer was used in most of these studies [ 28 , 29 , 30 , 31 , 32 ]. In addition, it was reported that the use of a glucometer for monitoring the postprandial blood glucose level has an acceptable sensitivity [ 63 ].…”

“…This study was a single-blind controlled study. The study consisted of three experimental trials (two test meals and one reference) carried out on three different occasions in accordance with the literature [ 28 , 29 , 30 , 31 , 32 ]. We allowed a one-week wash out period between each visit.…”