The Design requirements for bread of low glycemic index: use of lentil germinated.

Design requirements for bread of low glycemic index

Abstract

Diets based on low glycaemic index (GI) breads are important for the sustainability and prevention and control of diabetes 2 mellitus. The aim is to apply the QFD methodology to the design of a new type of low postprandial response bread for the diabetic population. The postprandial response was evaluated, and the GI of boxed breads made from germinated lentils (two and five-day germination) was calculated. 47 requirements were identified for the design of the bread, of which those related to its characteristics and price stand out. The characteristics include that the bread should be nutritious, without 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 glycemic index of this type of bread was classified as low GI (40, 10), with the index decreasing as the days of germination of the sprouted lentils increased.