Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality

2019 ◽  
Vol 10 (11) ◽  
pp. 7476-7488 ◽  
Author(s):  
Catherine K. Y. Chan ◽  
Hrvoje Fabek ◽  
Rebecca C. Mollard ◽  
Peter J. H. Jones ◽  
Mehmet C. Tulbek ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Durum Wheat ◽  
Protein Content ◽  
Faba Bean ◽  
Nutritional Quality ◽  
Postprandial Blood Glucose ◽  
Durum Wheat Semolina ◽  
Protein Flour ◽  
Bean Protein

Durum Wheat Semolina (DWS) pastas with added fababean (FB) protein flour reduce postprandial blood glucose and appetite and have higher nutritional quality.

Faba bean protein flour obtained by densification: A sustainable method to develop protein concentrates with food applications

LWT ◽  
2018 ◽  
Vol 93 ◽  
pp. 563-569 ◽  
Author(s):  
Manuel Felix ◽  
Alejandra Lopez-Osorio ◽  
Alberto Romero ◽  
Antonio Guerrero
Keyword(s):  
Faba Bean ◽  
Protein Concentrates ◽  
Protein Flour ◽  
Food Applications ◽  
Bean Protein

scholarly journals Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour

2018 ◽  
Author(s):  
A. Albors ◽  
M. E. Martín-Esparza ◽  
G. B. Bressi ◽  
A. Raga
Keyword(s):  
Oleic Acid ◽  
Durum Wheat ◽  
Protein Content ◽  
Functional Properties ◽  
Proximate Composition ◽  
Gluten Free ◽  
Cooking Properties ◽  
Chickpea Flour ◽  
Durum Wheat Semolina ◽  
Insoluble Fibre

Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure. Keywords: Gluten-free pasta, tigernut flour, chickpea flour, texture, cooking properties.

scholarly journals Wheat Response to No-Tillage and Nitrogen Fertilization in a Long-Term Faba Bean-Based Rotation

Agronomy ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 50 ◽  
Author(s):  
Salem Ali ◽  
Luigi Tedone ◽  
Leonardo Verdini ◽  
Eugenio Cazzato ◽  
Giuseppe De Mastro
Keyword(s):  
Grain Yield ◽  
Durum Wheat ◽  
Protein Content ◽  
Faba Bean ◽  
Triticum Turgidum ◽  
Weather Conditions ◽  
Grain Protein Content ◽  
Quality Parameters ◽  
Lower Percentage ◽  
No Tillage

A field experiment was conducted in Southern Italy to study the response of durum wheat (Triticum turgidum L. var. durum) grain yield and quality traits to a no-tillage (NT) system and different nitrogen N fertilizer rates (30, 60, and 90 kg N ha−1). The NT system was evaluated and compared to conventional (CT) and reduced (RT) tillage within continuous wheat (WW) and faba bean–wheat (FW) crop sequences over 3-years (2010–2012). The results showed a promising grain yield increase (30%) in the last year. The effect of the N rate on protein content was significant, while productive parameters were not significantly influenced due to both weather conditions and the previous crop. Tillage effect was significantly (p ≤ 0.05) positive on grain yield, yield components and quality parameters, especially in NT system, and was more pronounced when accompanied with faba bean in the rotation system. Despite producing a lower grain protein content (13%) compared to other systems, NT produced good semolina quality (with higher hectoliter weight and lower percentage of broken and shriveled grains). This study provides useful information for farmers on how to produce a satisfactory yield and good grain quality with minimum inputs, helping to design sustainable strategies for durum wheat cultivation in the dry regions.

Ultra-rapid BioChaperone Lispro ameliorates postprandial blood glucose (PPBG) in a group with diabetes mellitus

2017 ◽  
Vol 12 (S 01) ◽  
pp. S1-S84
Author(s):  
G Andersen ◽  
G Meiffren ◽  
B Alluis ◽  
A Ranson ◽  
R Soula ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Blood Glucose ◽  
Postprandial Blood Glucose
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