Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality. Issue 11 (31st October 2019)

• Record Type: Journal Article
• Authors: Chan, Catherine K. Y.; Fabek, Hrvoje; Mollard, Rebecca C.; Jones, Peter J. H.; Tulbek, Mehmet C.; Chibbar, Ravindra N.; Gangola, Manu P.; Ramadoss, Bharathi Raja; Sánchez-Hernández, Diana; Anderson, G. Harvey
• Is Part Of: Food & function. Volume 10:Issue 11(2019)
• Page Start: 7476
• Page End: 7488
• Publication Date: 2019-10-31
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c9fo01186b
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Durum Wheat Semolina (DWS) pastas with added fababean (FB) protein flour reduce postprandial blood glucose and appetite and have higher nutritional quality. Abstract : The hypothesis that adding faba bean (FB) flour and its macronutrient concentrated flours to pasta reduces postprandial glycaemia and increases satiety was tested in 54 young adult males. Each consumed a serving of pasta made from durum wheat semolina (DWS) alone, or DWS flour with 25% of flours from whole FB (FBF), starch concentrate (FBS), protein concentrate (FBPC), or protein isolate (FBPI). Post-consumption measurements included postprandial blood glucose, insulin, C-peptide, GLP-1 and PYY, and subjective appetite, over 120 min. Second meal effects of treatments were assessed after participants consumed either an ad libitum or fixed size meal (12 kcal kg −1 ) at a pizza meal at 120 min. Additions of FB flours from FBPC and FBPI reduced postprandial glycaemia and appetite, increased protein content and quality of the pastas and PYY and C-peptide responses, but had no effect on plasma insulin or GLP-1. In conclusion, DWS pastas with added faba bean protein flour reduce postprandial BG and appetite and have higher nutritional quality. The clinical trial registry number is NCT02658591 ; https://clinicaltrials.gov .