Abstract：
Research indicates that the postprandial glycemic benefits of consuming whole pulses are retained when consumed in a mixed meal, pureed, and ground into flours. The glycemic benefits of pulse flours when incorporated into extruded products are unknown. In a randomized, repeated-measures crossover study, adults (n = 26) consumed extruded corn snacks made with the addition of 40% pulse flour from either whole yellow pea, split yellow pea, green lentil, chickpea, or pinto bean. The control snack was 100% corn. Food intake was measured with an ad libitum meal consumed at 120 min. Blood glucose (BG), insulin and appetite were measured regularly before (pre-meal, 0-120 min) and after (post-meal, 140-200 min) the meal. Pinto bean and chickpea snacks led to lower (p < 0.05) pre-meal BG incremental area under the curve (iAUC), compared with control, whole yellow pea and green lentil snacks. Pinto bean snack also led to lower (pre-meal BG (p < 0.05) and insulin (p < 0.05) iAUC compared with control, whole yellow pea, and split yellow pea snacks. There were no differences in food intake or appetite. These findings indicate that effects of replacing corn with pulse flours in extruded snacks on BG, and insulin are dependent on pulse type. ClinicalTrials.gov Identifier: NCT02402504. Registered on 30 March 2015. Novelty: The incorporation of pinto bean and chickpea flour into extruded corn snacks improves postprandial glycemic response. Pulse containing snacks were equally as palatable as the corn snacks. The incorporation of pulses into corn snacks increased the protein and fibre content.
摘要：
研究表明，在混合膳食中食用时，食用整个脉冲的餐后血糖益处得以保留，pureed,磨成面粉。当掺入到挤出产品中时,脉冲粉的血糖益处是未知的。在一个随机的，重复测量交叉研究，成年人（n=26）食用挤压玉米零食，其中添加了40％的豆类面粉，分裂的黄色豌豆，绿扁豆,鹰嘴豆,或者平托豆。对照零食是100%玉米。用在120分钟消耗的随意膳食测量食物摄入量。血糖(BG),在餐前定期测量胰岛素和食欲(餐前，0-120分钟）和之后（餐后，140-200分钟）餐点。平托豆和鹰嘴豆小吃导致较低（p<0.05）餐前BG曲线下增量面积（iAUC），与对照相比，整个黄色豌豆和绿色扁豆小吃。与对照组相比，平托豆零食还导致iAUC降低（餐前BG（p<0.05）和胰岛素（p<0.05），整个黄色豌豆，和分开的黄色豌豆小吃。食物摄入量或食欲没有差异。这些发现表明，用挤压零食中的豆类粉代替玉米对BG的影响，胰岛素取决于脉搏类型。ClinicalTrials.gov标识符：NCT02402504。2015年3月30日注册新颖性：将斑豆和鹰嘴豆粉掺入挤压玉米零食中可改善餐后血糖反应。含脉冲的零食与玉米零食一样可口。将豆类掺入玉米零食中增加了蛋白质和纤维含量。
