Dandachy Sahar, Mawlawi Hiba, Chedid Marwan, El-Mallah Carla, Obeid Omar
Department of Nutrition, Faculty of Public Health, Lebanese University, Tripoli, Lebanon.
Doctoral School of Science & Technology, Lebanese University, Tripoli, Lebanon.
Foods. 2018 Oct 19;7(10):173. doi: 10.3390/foods7100173.
Recently, there has been an increasing interest in integrating pulse flours into pastries and baked products to improve their nutritional and health benefits. "," a popular Lebanese pastry made up of refined wheat flour was enriched with chickpea flour that is of better nutritional value, and its postprandial glycemia, insulinemia, lipidemia and appetite measures were monitored. A randomized cross-over study was performed on sixteen healthy Lebanese females, age (years): 22.90 ± 3.00, and BMI (kg/m²): 22.70 ± 2.65. Over-night fasted females were asked to consume two iso-energetic meals (201 g; 681 kcal) on two separate days, three days apart. One meal was the "" (RM) made with white flour 100%, and the second meal was the "" (CM) made with a mixture of wheat/chickpea flour (70/30). Blood samples were collected 15 min before meal ingest and at 30, 90, 150 and 210 min postprandial. Glucose, insulin, triglycerides (TG), ghrelin, and glucagon-like peptide 1 (GLP-1) plasma levels were measured. Subjective appetite rating and food intake were also assessed. Incorporation of pre-processed chickpea flour into "" as 30% of the dough was associated with a modest reduction in both glucose and insulin levels, and TG was minimally affected. At the level of appetite hormones, changes in GLP-1 were similar, whereas the reduction in ghrelin was significantly lower after the RM meal and thus favored a higher satiating effect compared to CM. This was not paralleled by a similar change in subjective appetite scores and subsequent energy intake. In conclusion, findings suggest that pre-processed chickpea flour could be a promising functional ingredient of traditional pastries to improve their nutritional quality. Nevertheless, further investigations are warranted regarding its satiating effect.
最近，人们越来越有兴趣将豆类粉融入糕点和烘焙食品中，以提高其营养价值和健康益处。一种由精制小麦粉制成的受欢迎的黎巴嫩糕点，用营养价值更高的鹰嘴豆粉进行了强化，并监测了其餐后血糖、胰岛素血症、血脂和食欲指标。对16名健康的黎巴嫩女性进行了一项随机交叉研究，年龄（岁）：22.90±3.00，体重指数（kg/m²）：22.70±2.65。要求隔夜禁食的女性在相隔三天的两个不同日子里食用两顿等能量餐（201克；681千卡）。一顿餐是用100%白面粉制作的“”（RM），第二顿饭是用小麦/鹰嘴豆粉混合物（70/30）制作的“”（CM）。在餐前15分钟以及餐后30、90、150和210分钟采集血样。测量血浆葡萄糖、胰岛素、甘油三酯（TG）、胃饥饿素和胰高血糖素样肽1（GLP-1）水平。还评估了主观食欲评分和食物摄入量。将预处理的鹰嘴豆粉以面团的30%加入“”中，与葡萄糖和胰岛素水平适度降低有关，TG受到的影响最小。在食欲激素水平上，GLP-1的变化相似，而RM餐后胃饥饿素的降低明显更低，因此与CM相比，饱腹感更强。主观食欲评分和随后的能量摄入没有出现类似变化。总之，研究结果表明，预处理的鹰嘴豆粉可能是传统糕点中一种有前景的功能性成分，可提高其营养质量。然而，关于其饱腹感作用仍需进一步研究。
