title: Organoleptic and glycemic properties of chickpea-wheat composite breads.
abstract: Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legume-composite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB < WB and WWB, WB >25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.
authors.affiliation: Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait.
authors.forename: Tasleem A
authors.initials: TA
authors.lastname: Zafar
authors.affiliation: Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait.
authors.forename: Fatima
authors.initials: F
authors.lastname: Al-Hassawi
authors.affiliation: Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait.
authors.forename: Fatima
authors.initials: F
authors.lastname: Al-Khulaifi
authors.affiliation: Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait.
authors.forename: Ghanima
authors.initials: G
authors.lastname: Al-Rayyes
authors.affiliation: Middle East Monitor, Washington, DC USA.
authors.forename: Carol
authors.initials: C
authors.lastname: Waslien
authors.affiliation: Department of Dietetics and Nutrition, Florida International University, University Park, FL USA.
authors.forename: Fatma G
authors.initials: FG
authors.lastname: Huffman
keywords: Appetite; Bread quality; Chickpea flour supplemented composite breads; Glycemic response; Organoleptic properties; Wheat breads
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