Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores
Abstract
:1. Introduction
2. Materials and Methods
2.1. Subjects
2.2. Test Meals
2.3. Experimental Protocol
2.4. Collection and Preparation of Blood Samples
2.5. Biochemical Analysis
2.6. Subjective Appetite Rating and Food Intake
2.7. Statistical Analysis
3. Results and Discussion
3.1. Postprandial Changes in Glucose, Insulin, and TG
3.2. Postprandial Changes in Appetite Hormones
3.3. Subjective Appetite Rating and Food Intake
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Ingredients | Weight (g) | Regular Mankoushe (kcal) | Chickpea Mankoushe (kcal) |
---|---|---|---|
Dough | 160 | 394.38 | 399.31 |
Topping | 13 | 44.15 | 44.15 |
Oil | 28 | 240 | 240 |
Total | 201 | 678.53 | 683.46 |
Parameter | Mean ± SEM | Range |
---|---|---|
Age (year) | 22.90 ± 3.00 | 21.0–34.0 |
Weight (kg) | 58.18 ± 6.78 | 47.1–75.5 |
BMI (kg/m2) | 22.70 ± 2.65 | 19.7–29.0 |
LBM (kg) | 42.90 ± 3.36 | 36.1–50.5 |
Body Fat (%) | 25.92 ± 3.58 | 20.1–33.1 |
Blood Glucose (mg/dL) | 88.12 ± 8.16 | 73–103 |
Insulin (μU/mL) | 4.49 ± 1.68 | 1.91–9.12 |
TG (mg/dL) | 55.46 ± 17.29 | 24–100 |
GLP-1 (pM) | 26.29 ± 10.21 | 13.73–47.08 |
Ghrelin (pg/mL) | 527.28 ± 213.65 | 253.83–1131.5 |
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Dandachy, S.; Mawlawi, H.; Chedid, M.; El-Mallah, C.; Obeid, O. Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores. Foods 2018, 7, 173. https://doi.org/10.3390/foods7100173
Dandachy S, Mawlawi H, Chedid M, El-Mallah C, Obeid O. Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores. Foods. 2018; 7(10):173. https://doi.org/10.3390/foods7100173
Chicago/Turabian StyleDandachy, Sahar, Hiba Mawlawi, Marwan Chedid, Carla El-Mallah, and Omar Obeid. 2018. "Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores" Foods 7, no. 10: 173. https://doi.org/10.3390/foods7100173