TY - JOUR
T1 - Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals
AU - Baggio, Anna
AU - Federici, Enrico
AU - Gentilucci, Valentina
AU - Folloni, Silvia
AU - Dall'Asta, Margherita
AU - Bernini, Valentina
AU - Pellegrini, Nicoletta
AU - Vittadini, Elena
PY - 2023/1
Y1 - 2023/1
N2 - 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.
AB - 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.
KW - Beans
KW - Chickpeas
KW - Consumer acceptability
KW - In vitro starch digestibility
KW - Lentils
KW - Whole meal rice
U2 - 10.1016/j.jff.2022.105364
DO - 10.1016/j.jff.2022.105364
M3 - Article
AN - SCOPUS:85145715603
SN - 1756-4646
VL - 100
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 105364
ER -