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Foods 2018, 7(5), 76; https://doi.org/10.3390/foods7050076

Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items

1
Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
2
Glycemic Index Labs, Inc., Toronto, ON M5C 2N8, Canada
3
Agriculture and Agri-Food Canada, St. Boniface Albrechtsen Research Centre, Winnipeg, MB R2H 2A6, Canada
4
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
5
Department of Physiology and Pathophysiology, University of Manitoba, Winnipeg, MB R3E 0J9, Canada
6
Canadian Centre for Agri-food Research in Health and Medicine, Winnipeg, MB R2H 2A6, Canada
*
Authors to whom correspondence should be addressed.
Received: 10 April 2018 / Revised: 1 May 2018 / Accepted: 8 May 2018 / Published: 11 May 2018
(This article belongs to the Special Issue Sensory Evaluation of Functional Foods)
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Abstract

The consumption of pulses is associated with many health benefits. This study assessed post-prandial blood glucose response (PPBG) and the acceptability of food items containing green lentils. In human trials we: (i) defined processing methods (boiling, pureeing, freezing, roasting, spray-drying) that preserve the PPBG-lowering feature of lentils; (ii) used an appropriate processing method to prepare lentil food items, and compared the PPBG and relative glycemic responses (RGR) of lentil and control foods; and (iii) conducted consumer acceptability of the lentil foods. Eight food items were formulated from either whole lentil puree (test) or instant potato (control). In separate PPBG studies, participants consumed fixed amounts of available carbohydrates from test foods, control foods, or a white bread standard. Finger prick blood samples were obtained at 0, 15, 30, 45, 60, 90, and 120 min after the first bite, analyzed for glucose, and used to calculate incremental area under the blood glucose response curve and RGR; glycemic index (GI) was measured only for processed lentils. Mean GI (± standard error of the mean) of processed lentils ranged from 25 ± 3 (boiled) to 66 ± 6 (spray-dried); the GI of spray-dried lentils was significantly (p < 0.05) higher than boiled, pureed, or roasted lentil. Overall, lentil-based food items all elicited significantly lower RGR compared to potato-based items (40 ± 3 vs. 73 ± 3%; p < 0.001). Apricot chicken, chicken pot pie, and lemony parsley soup had the highest overall acceptability corresponding to “like slightly” to “like moderately”. Processing influenced the PPBG of lentils, but food items formulated from lentil puree significantly attenuated PPBG. Formulation was associated with significant differences in sensory attributes. View Full-Text
Keywords: lentil; processing; glycemic response; glycemic index; human trial; acceptability lentil; processing; glycemic response; glycemic index; human trial; acceptability
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Ramdath, D.D.; Wolever, T.M.S.; Siow, Y.C.; Ryland, D.; Hawke, A.; Taylor, C.; Zahradka, P.; Aliani, M. Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items. Foods 2018, 7, 76.

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