Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

Diabetes Clinical Trial

Official title:

Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT00877968
• Other study ID #: B2008:017
• Status: Completed
• Phase: Phase 2
• First received: April 7, 2009
• Last updated: April 7, 2009
• Start date: March 2008

Study information

• Verified date: April 2009
• Source: University of Manitoba
• Contact: n/a
• Is FDA regulated: No
• Health authority: Canada: Health Canada
• Study type: Interventional

Clinical Trial Summary

The objective of this study was to determine if whole yellow pea flour reduces post-prandial glycemic responses of novel food products. The second objective was to determine if whole yellow pea flour produces food products with favorable sensory characteristics including appearance, taste, smell, texture and overall acceptability, compared to corresponding food products made with whole wheat flour.

Description:

Pulses, including yellow peas, are readily available and low-cost commodities that are gaining considerable momentum as functional ingredients possessing health benefits, as these food materials are high in fiber, protein, antioxidants, and low in fat. As incidence rates of type II diabetes continue to climb, new novel ingredients that produce low-glycemic food products are in demand. Consumption of whole pulses have been shown to lower post-prandial glycemic responses (Jenkins and others 1983), however, their addition to foods often produces unfavorable sensory characteristics. To date, few studies have examined the feasibility of producing food products containing pulse-derived ingredients that reduce post-prandial glycemic responses, lower glycemic indexes (GI) and at the same time possess sensory qualities that appeal to consumers. Since yellow peas are readily available and relatively inexpensive, they are a promising candidate for use as novel ingredients for the development of low-glycemic, consumer-friendly functional foods.

The objective of the present study was to first determine the post-prandial glycemic response and GI of novel foods containing whole yellow pea flour (WYPF) as a functional ingredient. The second objective was to determine the acceptability of sensory characteristics for each WYPF food product.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 23
• Est. primary completion date: May 2008
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Both
• Age group: 20 Years to 70 Years

Eligibility

Inclusion Criteria:

• healthy men

• non-lactating women

• BMI's between 18 and 31 kg/m2

Exclusion Criteria:

• heart disease

• diabetes

• thyroid disease

• celiac disease

• gluten intolerance

• taking corticosteroid medications

• smokers

• Chronic alcohol usage (> 2 drinks/d)

Study Design

Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Single Blind (Subject), Primary Purpose: Treatment

Related Conditions & MeSH terms

• Diabetes

Intervention

Dietary Supplement:
• Whole wheat banana bread
Dose was portioned so that subjects received 50 g available carbohydrate Portion: 62.8 g Available CHO: 51.7 g
• Whole pea flour banana bread
Dose was portioned so that subjects received 50 g available carbohydrate Portion: 67.8 g Available CHO: 52.0 g
• Whole wheat biscotti
Dose was portioned so that subjects received 50 g available carbohydrate Portion: 79.8 g Available CHO: 53.1 g
• Whole pea flour biscotti
Dose was portioned so that subjects received 50 g available carbohydrate Portion: 86 g Available CHO: 51.7 g
• Whole wheat pasta
Dose was portioned so that subjects received 50 g available carbohydrate Portion (Dry): 70 g Available CHO: 51.1 g
• Whole pea pasta
Dose was portioned so that subjects received 50 g available carbohydrate Pea pasta is 30% whole pea pasta, 70 white wheat durum Portion (Dry pasta) : 90 g Available CHO: 53.1 g
• White bread
Dose was portioned so that subjects received 50 g available carbohydrate Portion: 100 g Available CHO: 50 g
• Boiled yellow peas
Dose was portioned so that subjects received 50 g available carbohydrate Portion: 100 g (dry) --> 250 g cooked Available CHO: 52.8 g

Locations

Country	Name	City	State
Canada	Richardson Centre for Functional Foods and Nutraceuticals	Winnipeg	Manitoba

Sponsors (2)

Lead Sponsor	Collaborator
University of Manitoba	Pulse Canada

Country where clinical trial is conducted

Canada, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Post-prandial glycemic response			No
Secondary	Comparison of hedonic sensory characteristics between corresponding food products			No
Secondary	Appearance, taste, texture, smell and overall acceptability			No