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Effect of chickpea flour supplementation to wheat bread on the organoleptic properties of bread, blood glucose response and subjective appetite in young Kuwaiti females
Author(s) -
Zafar Tasleem Ara,
AlHassawi Fatma,
AlKhulaifi Fatima,
AlRayyes Ghanima
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.741.2
Subject(s) - appetite , organoleptic , glycemic , food science , medicine , glycemic load , obesity , wheat flour , meal , diabetes mellitus , glycemic index , whole wheat , biology , endocrinology
Prevalence of both obesity and diabetes rank the highest in Kuwait among the Middle East countries. White wheat bread (WWB), which is a high glycemic food, remains a popular staple of Kuwaiti people. The present study was designed to test if the glycemic response of wheat bread could be altered by supplementation with chickpea flour. The breads tested were WWB, whole wheat flour bread and whole wheat bread supplemented with either 25% or 35% chickpea flour. The organoleptic qualities such as color, texture, flavour and overall acceptability of the breads were evaluated by healthy females on a scale of 0 to 10. All parameters were ranked above 5.5, with an overall acceptability of 6. Glycemic and subjective appetite responses of the breads were compared. Thirteen young normal‐weight female volunteers consumed the test breads providing 50g available carbohydrate after an overnight fast once a week in a random order. Both visual analogue questionnaires to measure appetite and finger prick blood glucose testing were taken at 0, 15, 30, 45, 60 and 90 min. Chickpea flour supplementation at 35% attenuated blood glucose compared to the WWB (0.01). Subjective appetite was not different among the treatments. These results show promising glycemic effects on preventing diabetes.