The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads

The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel ingredients: waxy wheat flour (15%), inulin (8%) guar gum (2%) independently in combination. were submitted sensory characteristics, shelf life, glycaemic satiety indices assessments. Both combination significantly (p < 0.05) decreased post-prandial blood glucose glycemic response Pita (GI bread 55%, 57%) Tandoori 57% 60%) compared the control 100%). Moreover, results area under curve showed that addition ingredients increased levels as follows: for Pita, 355, a all 418, 451 452; Tandoori, 329, 420, 381 390. characteristics improved, acceptable (all obtained more than five points) when highest proportions added. Similarly, life improved ingredients. Therefore, such can be used reduce GI increase quality life.