Development of Reduced Glycemic Load/High Fiber Ravioli Using Bean Flour. Issue 4 (2nd October 2018)

• Record Type: Journal Article
• Authors: Ringuette, Christopher; Finley, John; Prinyawiwatkul, Witoon; King, Joan M.
• Is Part Of: Journal of culinary science & technology. Volume 16:Issue 4(2018)
• Page Start: 336
• Page End: 356
• Publication Date: 2018-10-02
• Subjects: Low glycemic -- high fiber -- ravioli -- bean flour -- pasta; Nutrition -- Periodicals; Food service -- Periodicals; Menus -- Periodicals; 641.505
• DOI: 10.1080/15428052.2017.1391147
• Languages: English
• ISSNs: 1542-8052

Abstract

ABSTRACT: Beans, an excellent source of dietary fiber and protein, have potential for lowering glycemic load. Prepared meals with high dietary fiber and low glycemic load were rare in a market survey in Baton Rouge, LA. The purpose of this research was to increase fiber and decrease glycemic load in ravioli through substitution with bean flour from pinto, navy, or black beans mixed with wheat flour. Navy bean flour mixed with wheat flour resulted in similar texture to wheat flour at up to 50% substitution level. Calculated proximate analysis of raviolis with 50% and 75% navy bean flour predicted a 14% to 21% DV increase in dietary fiber and a 7- to 10-gram decrease in glycemic load. Sensory evaluation found that the color, texture, aroma, appearance, and liking preferences were not significantly changed by 50% substitution of navy bean flour. An acceptable higher fiber, lower glycemic index ravioli was produced.