Effects of nut and legume powder substitution in  crackers prepared with wheat flour on postprandial  plasma glucose response among healthy Thai adults

Wongdokmai Rossukon; Sridonpai Pimnapanut; Prachansuwan Aree

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Effects of nut and legume powder substitution in crackers prepared with wheat flour on postprandial plasma glucose response among healthy Thai adults

Author: Wongdokmai Rossukon ¹ ; Sridonpai Pimnapanut ² ; Prachansuwan Aree ²
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1. Faculty of Science and Technology, Uttaradit Rajabhat University, Uttaradit, Thailand
2. Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
Publication Type:Journal Article
Keywords: cracker biscuit, flour substitutes, glycaemic response
From: Malaysian Journal of Nutrition 2024;30(No.1):95-106
CountryMalaysia
Language:English
Abstract: Introduction: Crackers, one of the most consumed baked products, primarily contain refined wheat flour and have a moderate glycaemic index (GI). Nut and legume powders are used in baked goods to help regulate postprandial glycaemia; however, their glycaemic responses remain controversial. Our study aimed to compare the postprandial glycaemic responses between crackers with 30% wheat flour substitution by white kidney beans, cashew nuts, and almonds versus standard wheat crackers. Methods: Twelve adults were recruited for a five-session randomised controlled crossover study. In each session, they were randomly assigned to receive 50g carbohydrates from either a glucose solution or one of the four crackers. Plasma glucose levels were measured at baseline and 15, 30, 45, 60, 90, and 120 minutes after consumption. Satiety and hunger were evaluated using 100mm visual analogue scales at baseline and every 30 minutes until 120 minutes. Results: Mean incremental area under the curve (IAUC) for plasma glucose did not differ between the alternatives and wheat crackers, but was lowest for almond crackers. Compared with GI value of glucose solution, that of wheat, cashew nut, white kidney bean, and almond crackers were 39.97±23.13, 37.66±24.66, 35.85±10.86, and 28.09±17.92, respectively. Almond cracker consumption resulted in the highest mean IAUC for satiety and lowest for hunger, though non-significant. Conclusion: Crackers with 30% wheat flour substitution by nut and legume powders tended to improve postprandial glycaemia more than the standard crackers; however, acute responses on insulin and glucagon-like peptide-1 require further examination.
Full text:20240705111107862754.2024my0645.pdf