Zafar Tasleem A, Al-Hassawi Fatima, Al-Khulaifi Fatima, Al-Rayyes Ghanima, Waslien Carol, Huffman Fatma G
Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait.
Middle East Monitor, Washington, DC USA.
J Food Sci Technol. 2015 Apr;52(4):2256-63. doi: 10.1007/s13197-013-1192-7. Epub 2013 Oct 20.
Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legume-composite 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.
肥胖症和2型糖尿病的流行需要进行饮食控制。据推测，小麦-豆类复合面包将减少血糖峰值并增加饱腹感。制备了四种面包样品：作为标准的白面包（WB）、全麦面包（WWB）、添加25%鹰嘴豆粉的全麦面包（25%ChB）和添加35%鹰嘴豆粉的全麦面包（35%ChB）。对这些面包在健康女性受试者中进行了可接受性测试，以及对食欲、血糖和消化时身体不适的影响测试。这些面包在9分制享乐量表上的评分>5.6，白面包的评分显著高于所有其他面包。在食欲曲线下面积（AUC）方面未发现差异，但血糖AUC降低情况如下：35%ChB < WB和WWB，WB > 25%ChB = WWB或35%ChB。我们得出结论，在全麦中添加35%的鹰嘴豆粉可制成一种可接受食用的面包，不会引起身体不适，并降低血糖反应。
