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ToolsBajka, Balazs H., Pinto, Ana M., Ahn-Jarvis, Jennifer, Ryden, Peter, Perez-Moral, Natalia, van der Schoot, Alice, Stocchi, Costanza, Bland, Catherine, Berry, Sarah E., Ellis, Peter R. and Edwards, Cathrina H. (2021) The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants. Food Hydrocolloids, 114. ISSN 0268-005X
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Abstract
The global rise in obesity and type 2 diabetes has generated significant interest in regulating the glycaemic impact of staple foods. Wheat breads (white or wholemeal) are popular staples, but have a high-glycaemic index, due to the highly digestible wheat starch. Reducing the glycaemic potency of white bread is challenging because the bread-making conditions are mostly conducive to starch gelatinisation. Cellular legume powders are a new source of type 1 resistant starch, where the starch is encapsulated by dietary fibre in the form of intact plant cell walls. The starch in these cell powders is less susceptible to gelatinisation and digestion than starch in conventional legume flours. However, legume cell resilience to baking conditions and the effects of this ingredient on glycaemic responses and product quality are unknown. Here we show that the integrity of cell wall fibre in chickpea powder was preserved on baking and this led to a ~40% reduction in in vivo glycaemic responses (iAUC120) to white bread rolls (~50 g available carbohydrate and 12 g wheat protein per serving) when 30% or 60% (w/w) of the wheat flour was replaced with intact cell powder. Significant reductions in glycaemic responses were achieved without adverse effects on bread texture, appearance or palatability. Starch digestibility analysis and microscopy confirmed the importance of cell integrity in attenuating glycaemic responses. Alternative processing methods that preserve cell integrity are a new, promising way to provide healthier low glycaemic staple foods; we anticipate that this will improve dietary options for diabetes care.
| Item Type: | Article |
|---|---|
| Additional Information: | Acknowledgements: This research was funded by: Biotechnology and Biological Sciences Research Council, UK (BBSRC) Super Follow-On Fund grant, BB/PO23770/1; the BBSRC Institute Strategic Programme BB/R012512/1 and its constituent project BBS/E/F/000PR10343; and BBS/E/F/00044427. |
| Uncontrolled Keywords: | bread,continuous glucose monitoring,glycaemic response,legume,plant cell,pulseon®,type 1 resistant starch,food science,chemistry(all),chemical engineering(all) ,/dk/atira/pure/subjectarea/asjc/1100/1106 |
| Faculty \ School: | Faculty of Medicine and Health Sciences > Norwich Medical School Faculty of Science > School of Biological Sciences |
| Related URLs: | |
| Depositing User: | LivePure Connector |
| Date Deposited: | 18 Feb 2025 14:30 |
| Last Modified: | 18 Feb 2025 14:30 |
| URI: | https://ueaeprints.uea.ac.uk/id/eprint/98535 |
| DOI: | 10.1016/j.foodhyd.2020.106565 |
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