Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals

Anna Baggio, Enrico Federici, Valentina Gentilucci, Silvia Folloni, Margherita Dall'Asta, Valentina Bernini, Nicoletta Pellegrini*, Elena Vittadini

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)

Abstract

Shelf-stable low glycemic index ready-to-eat (RTE) risotto meals (in pouches) containing brown rice and pulses (recipe A = chickpeas; recipe B = lentils, and beans) were developed, stored for 12-months at room temperature, and characterized over time. RTE meals were heated in microwave (replicating home consumption procedure), and analyzed for in vitro starch digestibility, textural attributes, and consumer acceptability. Digestible starch fractions were similar in the formulations during storage, and in vivo testing demonstrated low glycemic indexes (recipe A = 43.5 ± 6.8; recipe B = 31.8 ± 6.5) for the two meals. Hardness of risotto components increased during storage and microwave heating did not fully recover textural attibutes characteristic of the fresh product. Consumers’ (50) acceptability remained high (>5.5 out of 9) until the end of storage. This study demonstrates brown rice with pulses can be used for developing stable and accepted ready-to-eat meals having low glycemic indexes.

Original languageEnglish
Article number105364
JournalJournal of Functional Foods
Volume100
DOIs
Publication statusPublished - Jan 2023

Keywords

  • Beans
  • Chickpeas
  • Consumer acceptability
  • In vitro starch digestibility
  • Lentils
  • Whole meal rice

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