title: Guar gum--its acceptability to diabetic patients when incorporated into baked food products.
abstract: Guar gum was incorporated into 10 g carbohydrate portions of cheese biscuits and 20 g carbohydrate portions of pizza and egg and bacon flan. Their acceptability to diabetic patients was assessed by means of a taste panel. The results were favourable. Other diabetic patients were asked to judge three cheese biscuits of varying guar gum content. The biscuit with the lowest content was most favoured.
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D002482:Cellulose; D003296:Cooking; D003920:Diabetes Mellitus / Q000178:diet therapy*; D004043:Dietary Fiber; D005502:Food / Q000592:standards; D005685:Galactans; D006801:Humans; D008351:Mannans; D008875:Middle Aged; D053149:Plant Gums; D011134:Polysaccharides
chemical_list: D004043:Dietary Fiber; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011134:Polysaccharides; D002482:Cellulose; C007894:guar gum