Effects of graded sucrose additions on taste preference, acceptability, glycemic index, and insulin response to butter beans

Abstract

Dried beans, because of their high-fiber content and low-glycemic index, are especially suitable for diabetic diets. Most South African bean recipes contain sucrose, and since a restriction of artificial sweeteners seems desirable, replacing sucrose would be impractical. Hence, we examined the effects of 10, 20, and 30% sucrose additions to cooked dried butter beans on taste preference and acceptability in 29 diabetic patients and 11 control subjects. The effect of sucrose additions on glycemic index and insulin response to butter beans was determined in control subjects. Both diabetic and control subjects preferred beans with sucrose additions (p less than 0.005). Additions of sucrose up to 20% of total carbohydrate had no adverse effects on glycemic index or insulin response of butter beans (p less than 0.05), which indicates that addition of moderate amounts of sucrose to a low glycemic index food may improve palatability without impairing the favorable effect on blood glucose and insulin response.