There are several reasons why pulses hold particular appeal for food manufacturers: They are readily available, low-cost, and provide dietary benefits, being low in fat, and high in fiber, antioxidants and protein. However, their use as food ingredients has so far been restricted due to unfavorable sensory characteristics.
Researchers from the University of Manitobas Richardson Center for Functional Foods and Nutraceuticals examined whether it was possible to lower glycemic response (a rise in blood glucose) by using whole yellow pea flour in formulations as has been shown with the consumption of whole pulses while providing a flavor that would be acceptable to consumers. A lower glycemic response decreases the demand for insulin, thereby reducing the risk of type-2 diabetes.
WYPF can be used as a functional ingredient to produce novel low-glycemic foods with favorable sensory characteristics, the authors wrote.
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