Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review.

摘要: Legumes are rich in proteins and widely consumed around the world. Their consumption has been associated with improved glycemic lipidemic profile positive alterations of gut microbiota. These beneficial effects have created a growing scientific interest role legume-enriched foods on promotion human health. The aim this review was to critically record studies examining nutritional value textural properties these products, as well their efficacy lowering postprandial glucose response satiety. Reviewed data shown that cereal products high formulated when fortified legume flours. appears be ameliorated enriched medium or low index, however not enough presented referring appetite hormones responses. Textural affected by addition legumes occasionally, substitution level is high, final product acceptable odor appearance. To overcome barrier, particular food processes such fermentation, extrusion hydrocolloids, used great results sensory products. development healthy cereal-based importance for increase public