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The effects of extruded pulse products on post-prandial glycemia and satiety
R. MOLLARD (1), A. Johnston (2), N. Ames (3), D. Bouchard (4), J. Curran (5), P. Jones (2) (1) Richardson Centre for Functional Foods & Nutraceuticals, University of Manitoba, Winnipeg, Canada; (2) University of Manitoba, Winnipeg, MB, Canada; (3) Agriculture and Agri-Food Canada, Winnipeg, MB, Canada; (4) University of New Brunswick, , NB, Canada; (5) Pulse Canada, Winnipeg, MB, Canada.

Whole pulses have been studied for their beneficial effects on post-prandial glycemia and satiety in acute human trials. However, whether pulse ingredients retain the health benefits of whole pulses when consumed as processed food products is unclear. The objective of this trial was to examine the effects of extruded pulse snacks on food intake at an <i>ad libitum </i>meal, as well as appetite and blood glucose responses before and after the meal. In a repeated-measures crossover trial, adults (n = 26) randomly consumed extruded snacks made with: 1) whole yellow pea flour, 2) split yellow pea flour, 3) green lentil flour, 4) chickpea flour, 5) pinto bean flour, and 6) corn flour (control). Pulse snacks contained 40% pulse flour and 60% corn flour, whereas the control was 100% corn flour. Food intake was measured at a pizza meal (120 min). Appetite and blood glucose were measured pre-pizza (0 - 120 min) and post-pizza (140 - 200 min). Pinto bean and chickpea snacks led to lower pre-pizza blood glucose area under the curve compared with control, whole yellow pea and green lentil snacks (p < 0.05). The effects on blood glucose at specific time points were dependent upon pulse type. At 30 min, blood glucose was lower after pinto bean compared to green lentil snacks, whereas at 45 and 60 min, pinto bean led to lower blood glucose compared to whole yellow pea snacks (p < 0.05). There were no differences between treatments in post-pizza blood glucose, food intake or appetite. This trial indicates that effects on post-prandial blood glucose are dependent on pulse type and supports the use of pulse flours as value-added ingredients in foods designed to improve glycemic control. Further research is needed to test the health benefits of pulse flours in other processed food products. 

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