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

This study has been completed.
Sponsor:
Collaborator:
Pulse Canada
Information provided by:
University of Manitoba
ClinicalTrials.gov Identifier:
NCT00877968
First received: April 7, 2009
Last updated: NA
Last verified: April 2009
History: No changes posted
  Purpose

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.


Condition Intervention Phase
Diabetes
Dietary Supplement: Whole wheat banana bread
Dietary Supplement: Whole pea flour banana bread
Dietary Supplement: Whole wheat biscotti
Dietary Supplement: Whole pea flour biscotti
Dietary Supplement: Whole wheat pasta
Dietary Supplement: Whole pea pasta
Dietary Supplement: White bread
Dietary Supplement: Boiled yellow peas
Phase 2

Study Type: Interventional
Study Design: Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Crossover Assignment
Masking: Single Blind (Subject)
Primary Purpose: Treatment
Official Title: Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

Resource links provided by NLM:


Further study details as provided by University of Manitoba:

Primary Outcome Measures:
  • Post-prandial glycemic response [ Designated as safety issue: No ]

Secondary Outcome Measures:
  • Comparison of hedonic sensory characteristics between corresponding food products [ Designated as safety issue: No ]
  • Appearance, taste, texture, smell and overall acceptability [ Designated as safety issue: No ]

Enrollment: 23
Study Start Date: March 2008
Primary Completion Date: May 2008 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
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


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.

  Eligibility

Ages Eligible for Study:   20 Years to 70 Years
Genders Eligible for Study:   Both
Accepts Healthy Volunteers:   Yes
Criteria

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)
  Contacts and Locations
Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the Contacts provided below. For general information, see Learn About Clinical Studies.

Please refer to this study by its ClinicalTrials.gov identifier: NCT00877968

Locations
Canada, Manitoba
Richardson Centre for Functional Foods and Nutraceuticals
Winnipeg, Manitoba, Canada, R3T 2N2
Sponsors and Collaborators
University of Manitoba
Pulse Canada
Investigators
Principal Investigator: Peter JH Jones, PhD University of Manitoba
  More Information

No publications provided by University of Manitoba

Additional publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Responsible Party: Dr. Peter J.H. Jones Professor, University of Manitoba
ClinicalTrials.gov Identifier: NCT00877968     History of Changes
Other Study ID Numbers: B2008:017
Study First Received: April 7, 2009
Last Updated: April 7, 2009
Health Authority: Canada: Health Canada

Keywords provided by University of Manitoba:
Pea flour
Glycemic response
Diabetes
Sensory
Functional food
Diabetes control and prevention

Additional relevant MeSH terms:
Diabetes Mellitus
Glucose Metabolism Disorders
Metabolic Diseases
Endocrine System Diseases

ClinicalTrials.gov processed this record on July 29, 2014