Effect of Pea Flour in Bread on Blood Glucose
common.study.values.description
“Effect of Pea Flour in Bread on Blood Glucose”
This study's overall goal is to investigate methods to improve the acceptability of pulse containing foods that provide a health benefit to consumers. The health benefits we are testing are post-prandial blood glucose attenuation and appetite related sensations in healthy human volunteers.
common.study.values.location
participant.ui.study.affiliations-map.online-study.header-virtual
participant.ui.study.affiliations-map.online-study.text
common.study.values.methods
common.study.methods.has-drugs-no
common.study.methods.is-healthy-no
Dietary Supplement - Untreated
Bread made with 20% yellow pea flour that was untreated.
Dietary Supplement - Heat treated with 0% moisture
Bread made with 20% yellow pea flour that was heat treated with 0% moisture.
Dietary Supplement - Heat treated with 10% moisture
Bread made with 20% yellow pea flour that was heat treated with 10% moisture.
Dietary Supplement - Wheat
Bread made with 100% wheat
participant.views.study.view.additional
participant.views.study.view.scientific-title
A Randomized, Controlled, Cross-over Trial Examining the Effect of Yellow Pea Flour in Bread on Post-prandial Glycaemic Response in Healthy Adults
common.study.values.clinical-trial-id
NCT03506932
participant.views.study.view.id
7e56Xa
