Palatable Noodles as a Functional Staple Food Made Exclusively from Yellow Peas Suppressed Rapid Postprandial Glucose Increase

• Main Authors: Joto Yoshimoto, Yukiko Kato, Masayasu Ban, Mikiya Kishi, Humitoshi Horie, Chizumi Yamada, Yasuhiro Nishizaki
• Format: Article
• Language: English
• Published: MDPI AG 2020-06-01
• Series: Nutrients
• Subjects: staple food; glycemic index; insulin; legumes; functional food; sensory
• Online Access: https://www.mdpi.com/2072-6643/12/6/1839

Legumes are low-carbohydrate food and are abundant in dietary fiber. In order to provide a functional staple food that does not cause a rapid increase in postprandial blood glucose levels, four kinds of legumes were focused on as ingredients. Noodles made from dehulled yellow pea, unshelled yellow pea, chickpea, and lentil were prepared and evaluated as functional staple foods for controlling blood glucose via an in vitro digestion method. We also measured breaking stress and breaking strain using a creep meter, as well as sensory tests on a 9-point hedonic scale. The noodles made from yellow pea had high values for both breaking stress and breaking strain, and was highly regarded in the sensory tests. Therefore, the noodles made from yellow pea on postprandial glucose and insulin response were measured in a randomized double-blind study (<i>n</i> = 12). The results show that noodles made from yellow pea have a low glycemic index (50.4), and have potential as a functional staple food.