Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopion University of Athens, Athens, Greece.
Crit Rev Food Sci Nutr. 2022;62(10):2722-2740. doi: 10.1080/10408398.2020.1858020. Epub 2020 Dec 11.
Legumes are rich in proteins and widely consumed around the world. Their consumption has been associated with improved glycemic and lipidemic profile and positive alterations of gut microbiota. These beneficial effects have created a growing scientific interest in the role of legume-enriched foods on the promotion of human health. The aim of this review was to critically record the studies examining the nutritional value and textural properties of these products, as well as their efficacy on lowering postprandial glucose response and satiety. Reviewed data have shown that cereal products with high nutritional value are formulated when fortified with legume flours. The postprandial glucose response appears to be ameliorated and the enriched foods have a medium or a low glycemic index, however not enough data are presented referring to the appetite hormones responses. Textural properties are affected by the addition of legumes and occasionally, when substitution level is high, the final product has not acceptable odor and appearance. To overcome this barrier, particular food processes such as fermentation, extrusion and addition of hydrocolloids, are used and have shown great results on the textural and sensory properties of the final products. The development of healthy legume-enriched cereal-based products is of great importance for the increase of legume consumption and the promotion of public health.
豆类富含蛋白质，在世界各地广泛食用。它们的消费与改善血糖和血脂谱以及肠道微生物群的积极变化有关。这些有益的影响引起了科学界对富含豆类的食物在促进人类健康方面的作用越来越大的兴趣。本综述的目的是批判性地记录检查这些产品营养价值和质地特性以及它们降低餐后血糖反应和饱腹感的功效的研究。综述数据表明，当用豆类面粉强化时，谷物产品具有高营养价值。餐后血糖反应似乎得到改善，富含的食物的血糖指数为中或低，但关于食欲激素反应的数据不足。质地特性受到豆类添加的影响，并且在某些情况下，当替代水平较高时，最终产品的气味和外观不能被接受。为了克服这一障碍，使用了特殊的食品加工方法，如发酵、挤压和添加水胶体，这些方法已显示出对最终产品的质地和感官特性有很好的效果。开发健康的富含豆类的谷物类产品对于增加豆类的消费和促进公众健康非常重要。
