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... nutritional snacks could profit from lower glycemic index values from the addition of galactomannan gums, according to a new study ... the research, published in the journal food chemistry, suggests that the addition of galactomannan gums as a functional ingredient in health snacks could boost nutritional values, whilst providing snacks with gi values as low as 44 ... “with an increasing demand for snacks with lower gi, it is likely that these functional ingredients will become more important to the snack food industry,” wrote the researchers from the institute of food nutrition and human health, at massey university, new zealand ... according to the researchers of the new study, there has been little previous research into how galactomannan gums behave when incorporated into a snack product ... functional properties the new study aimed to compare the functional characteristics of fg, gg, and lbg in pea-rice blends – testing their functional properties as part of a nutritional snack product ... the research found that the addition of the gums (gg, lbg and fg) altered the physicochemical and nutritional quality of the extruded pea-rice snack products ... the results observed good expansion and functional properties for the snack products when the three gums were added at levels of up to 20 per cent, with similar results for physical characteristics like colour and texture