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Design Requirements for Bread of Low Glycemic Index: Germinated Lentil Use

Publicado en:Transdisciplinary Journal Of Engineering And Science. 15 125-158 - 2024-01-01 15(), DOI: 10.22545/2024/00268

Autores: Aguilar CH; Hernández JEV; Carbonell MV; Pacheco AD; Orea AC; Colin MF; Tenorio YCT

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Resumen

Diets based on bread with a low glycemic index (GI) are important for sustainability and for the prevention and control of diabetes 2 mellitus. The aim is to apply the QFD methodology to the design of a new type of bread with low postprandial response for the diabetic population. The postprandial response was evaluated and the GI of bread made with sprouted lentils (two and five days sprouted) was calculated. Forty-seven bread design requirements were identified, including that the bread should be nutritious, without added chemicals, with low GI, and low cost. Using the QFD method, it was suggested that bread made from sprouted lentils with chia could be an option. The GI of this type of bread was found to be low (40, 10). The GI of the bread decreased when lentils with more days of germination were used in its preparation. © by the author(s).

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