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

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

Automated summary

Legumes have beneficial effects on human health, including improved glycemic and lipidemic profile and positive alterations of gut microbiota. Adding legume flours to cereal products can enhance their nutritional value and ameliorate postprandial glucose response. However, it may also affect the odor and appearance of the final product. Specific food processes can be used to overcome these issues.