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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 ... fenugreek gum (fg) is a galactomannan that is extracted from fenugreek seeds, and is known for its medicinal benefits ... the ratio’s of mannose to galactose in galactomannans is different in all gums – fenugreek gum has a mannose:galactose ratio of 1:1, guar gum has a 2:1 ratio, and locust bean gum a 4:1 ratio ... the addition of galactomannan gums to a food can affect the mechanical, chemical, and structural properties of a food – and could also lower glycemic index (gi) values ... 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 ... 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