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

April 7, 2009 updated by: University of Manitoba
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.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Detailed 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.

Study Type

Interventional

Enrollment (Actual)

23

Phase

  • Phase 2

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

  • Canada
    • Manitoba
      • Winnipeg, Manitoba, Canada, R3T 2N2
        • Richardson Centre for Functional Foods and Nutraceuticals

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

20 years to 70 years (Adult, Older Adult)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

All

Description

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 Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: Treatment
  • Allocation: Randomized
  • Interventional Model: Crossover Assignment
  • Masking: Single

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Placebo Comparator: Whole wheat banana bread
Banana bread made with whole wheat flour
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
Active Comparator: Whole pea flour banana bread
Banana bread made with whole pea flour
Dietary supplement: 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
Placebo Comparator: Whole wheat biscotti
Biscotti made with whole wheat flour
Dietary supplement: Whole wheat biscotti

Dose was portioned so that subjects received 50 g available carbohydrate

Portion: 79.8 g Available CHO: 53.1 g
Active Comparator: Whole pea biscotti
Biscotti made with whole pea flour
Dietary supplement: Whole pea flour biscotti

Dose was portioned so that subjects received 50 g available carbohydrate

Portion: 86 g Available CHO: 51.7 g
Placebo Comparator: Whole wheat pasta
Pasta made with whole wheat durum
Dietary supplement: Whole wheat pasta

Dose was portioned so that subjects received 50 g available carbohydrate

Portion (Dry): 70 g Available CHO: 51.1 g
Active Comparator: Whole pea flour
Pasta made with 30% whole pea flour and 70% white wheat durum
Dietary supplement: 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
Placebo Comparator: White bread
Dietary supplement: White bread

Dose was portioned so that subjects received 50 g available carbohydrate

Portion: 100 g Available CHO: 50 g
Placebo Comparator: Boiled yellow peas
Dietary supplement: 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

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Post-prandial glycemic response

Secondary Outcome Measures

Outcome Measure
Comparison of hedonic sensory characteristics between corresponding food products
Appearance, taste, texture, smell and overall acceptability

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

University of Manitoba

Collaborators

Pulse Canada

Investigators

  • Principal Investigator: Peter JH Jones, PhD, University of Manitoba

Publications and helpful links

The person responsible for entering information about the study voluntarily provides these publications. These may be about anything related to the study.

General Publications

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start

March 1, 2008

Primary Completion (Actual)

May 1, 2008

Study Registration Dates

First Submitted

April 7, 2009

First Submitted That Met QC Criteria

April 7, 2009

First Posted (Estimate)

April 8, 2009

Study Record Updates

Last Update Posted (Estimate)

April 8, 2009

Last Update Submitted That Met QC Criteria

April 7, 2009

Last Verified

April 1, 2009

More Information

Terms related to this study

Keywords

Other Study ID Numbers

  • B2008:017

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

Clinical Trials on Diabetes

Clinical Trials on Whole wheat banana bread

Search Similar Trials

Sponsors and Collaborators

Medical Conditions

Drug Interventions

CROs by country

CROs in Kazakhstan

Conditions

Rare Diseases

Drug Interventions

Dietary Supplements

Sponsor/Collaborators

Locations

3
Subscribe