In vitro carbohydrate digestibility of whole-chickpea and chickpea bread products

Hawkins, Amanda and Johnson, Stuart 2005, In vitro carbohydrate digestibility of whole-chickpea and chickpea bread products, International journal of food sciences and nutrition, vol. 56, no. 3, pp. 147-155, doi: 10.1080/09637480500103920.

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Title In vitro carbohydrate digestibility of whole-chickpea and chickpea bread products
Author(s) Hawkins, Amanda
Johnson, Stuart
Journal name International journal of food sciences and nutrition
Volume number 56
Issue number 3
Start page 147
End page 155
Publisher Taylor & Francis Ltd
Place of publication Abingdon, England
Publication date 2005-05
ISSN 0963-7486
Keyword(s) Chickpea
glycaemic index
in vitro
Summary Pulses such as the chickpea are generally considered to be valuable dietary sources of slowly digestible starch, a form of starch that is considered beneficial to health since it results in relatively low post-meal blood glucose levels compared with more rapidly digested starch. The development of novel chickpea-based foods is necessary to help expand the worldwide consumption of the chickpea. However, the effect of different processing methods on the starch digestibility of chickpea-based foods has not been widely investigated. This study used an in vitro method simulating human carbohydrate digestion to determine levels of slowly digestible starch, rapidly digestible starch (RDS), resistant starch, total starch and rapidly available glucose (RAG) of: (i) whole-chickpea products (domestically boiled, commercially canned and commercially precooked/vacuum-packaged); and (ii) standard white bread, chickpea flour bread (25% replacement of wheat flour by chickpea flour) and extruded chickpea flour bread (25% replacement of wheat flour by extruded chickpea flour). The RAG levels were then used to predict the relative in vivo glycaemic indices of the products. The commercially precooked/vacuum-packaged whole chickpeas demonstrated higher levels of RDS than the commercially canned and domestically boiled products (P<0.05). In addition, the domestically boiled product had lower levels of RAG (g/100 g available carbohydrate) compared with the canned and precooked/vacuum-packaged products (P<0.05). There were no significant differences between any of the carbohydrate digestibility measures of the white bread, chickpea flour bread and extruded chickpea flour bread (P>0.05) and all bread products demonstrated far higher RAG (g/100 g available carbohydrate) values than the whole-chickpea products. The findings suggest that the commercially precooked/vacuum-packaged whole chickpeas and the canned product may have higher and less beneficial glycaemic indices than the domestically boiled chickpeas. It appears unlikely that the use of chickpea flour or extruded chickpea flour, at the incorporation rate investigated in this study, would modify the glycaemic index of bread. It is probable, however, that the chickpea bread products investigated would demonstrate higher and potentially less beneficial glycaemic indices than the whole-chickpea products.
Language eng
DOI 10.1080/09637480500103920
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2005, Taylor & Francis Group Ltd
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Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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