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

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