Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking

Rachana Bhoite; Praneeth Immadisetti; Natarajan Kalpana; Soundararajan Padmavathi; Rajagopal Gayathri; Vasudevan Sudha; Ranjit Mohan Anjana; Viswanathan Mohan

doi:doi:10.11648/j.jfns.20241206.15

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Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking

Rachana Bhoite^*

, Praneeth Immadisetti

, Natarajan Kalpana

, Soundararajan Padmavathi

, Rajagopal Gayathri

, Vasudevan Sudha

, Ranjit Mohan Anjana

, Viswanathan Mohan

Published in Journal of Food and Nutrition Sciences (Volume 12, Issue 6)

Received: 22 October 2024 Accepted: 18 November 2024 Published: 9 December 2024

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Abstract

The glycemic index (GI) is a measure that classifies carbohydrate-rich foods according to their impact on blood glucose levels. Foods with a low GI are digested and absorbed at a slower rate, leading to a gradual increase in blood sugar, which helps maintain steady energy levels and reduce the risk of chronic conditions like diabetes and cardiovascular disease. This study evaluated the GI of protein- and fiber-rich biscuits to determine their suitability as a low-GI food option. Using a randomized crossover design, participants aged 18–45 years with a body mass index of 18.5–22.9 kg/m² were instructed to consume both test and reference foods on separate occasions. Blood samples were collected at multiple time points post-consumption, and the GI was determined by calculating the incremental area under the curve (IAUC) for the test food and expressing it as a percentage of the reference food’s IAUC. The GI of the nutritionally formulated diabetic biscuits (test food) was estimated to be 54±2, classifying them as low-GI food. These biscuits led to a significant reduction in capillary blood glucose levels at several post-consumption intervals, supporting their potential as a dietary option for prediabetic and diabetic individuals. Our findings indicate that high-protein, high-fiber, low-GI biscuits may offer nutritional benefits for prediabetic and diabetic individuals by supporting blood glucose control. This study highlights the potential role of low-GI foods in diabetes management, emphasizes the importance of GI testing for foods aimed at glycemic control, and reinforces the need for transparent nutritional labeling to impact consumer choices.

Published in	Journal of Food and Nutrition Sciences (Volume 12, Issue 6)
DOI	10.11648/j.jfns.20241206.15
Page(s)	287-293
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Glycemic Index, Low-GI Food, Blood Glucose, High-fiber Snacks, Diabetes Management, Protein-rich Snacks, Obesity, IAUC

References

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APA Style

Bhoite, R., Immadisetti, P., Kalpana, N., Padmavathi, S., Gayathri, R., et al. (2024). Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking. Journal of Food and Nutrition Sciences, 12(6), 287-293. https://doi.org/10.11648/j.jfns.20241206.15

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ACS Style

Bhoite, R.; Immadisetti, P.; Kalpana, N.; Padmavathi, S.; Gayathri, R., et al. Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking. J. Food Nutr. Sci. 2024, 12(6), 287-293. doi: 10.11648/j.jfns.20241206.15

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AMA Style

Bhoite R, Immadisetti P, Kalpana N, Padmavathi S, Gayathri R, et al. Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking. J Food Nutr Sci. 2024;12(6):287-293. doi: 10.11648/j.jfns.20241206.15

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@article{10.11648/j.jfns.20241206.15,
  author = {Rachana Bhoite and Praneeth Immadisetti and Natarajan Kalpana and Soundararajan Padmavathi and Rajagopal Gayathri and Vasudevan Sudha and Ranjit Mohan Anjana and Viswanathan Mohan},
  title = {Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {12},
  number = {6},
  pages = {287-293},
  doi = {10.11648/j.jfns.20241206.15},
  url = {https://doi.org/10.11648/j.jfns.20241206.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241206.15},
  abstract = {The glycemic index (GI) is a measure that classifies carbohydrate-rich foods according to their impact on blood glucose levels. Foods with a low GI are digested and absorbed at a slower rate, leading to a gradual increase in blood sugar, which helps maintain steady energy levels and reduce the risk of chronic conditions like diabetes and cardiovascular disease. This study evaluated the GI of protein- and fiber-rich biscuits to determine their suitability as a low-GI food option. Using a randomized crossover design, participants aged 18–45 years with a body mass index of 18.5–22.9 kg/m² were instructed to consume both test and reference foods on separate occasions. Blood samples were collected at multiple time points post-consumption, and the GI was determined by calculating the incremental area under the curve (IAUC) for the test food and expressing it as a percentage of the reference food’s IAUC. The GI of the nutritionally formulated diabetic biscuits (test food) was estimated to be 54±2, classifying them as low-GI food. These biscuits led to a significant reduction in capillary blood glucose levels at several post-consumption intervals, supporting their potential as a dietary option for prediabetic and diabetic individuals. Our findings indicate that high-protein, high-fiber, low-GI biscuits may offer nutritional benefits for prediabetic and diabetic individuals by supporting blood glucose control. This study highlights the potential role of low-GI foods in diabetes management, emphasizes the importance of GI testing for foods aimed at glycemic control, and reinforces the need for transparent nutritional labeling to impact consumer choices.
},
 year = {2024}
}

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TY  - JOUR
T1  - Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking

AU  - Rachana Bhoite
AU  - Praneeth Immadisetti
AU  - Natarajan Kalpana
AU  - Soundararajan Padmavathi
AU  - Rajagopal Gayathri
AU  - Vasudevan Sudha
AU  - Ranjit Mohan Anjana
AU  - Viswanathan Mohan
Y1  - 2024/12/09
PY  - 2024
N1  - https://doi.org/10.11648/j.jfns.20241206.15
DO  - 10.11648/j.jfns.20241206.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 287
EP  - 293
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20241206.15
AB  - The glycemic index (GI) is a measure that classifies carbohydrate-rich foods according to their impact on blood glucose levels. Foods with a low GI are digested and absorbed at a slower rate, leading to a gradual increase in blood sugar, which helps maintain steady energy levels and reduce the risk of chronic conditions like diabetes and cardiovascular disease. This study evaluated the GI of protein- and fiber-rich biscuits to determine their suitability as a low-GI food option. Using a randomized crossover design, participants aged 18–45 years with a body mass index of 18.5–22.9 kg/m² were instructed to consume both test and reference foods on separate occasions. Blood samples were collected at multiple time points post-consumption, and the GI was determined by calculating the incremental area under the curve (IAUC) for the test food and expressing it as a percentage of the reference food’s IAUC. The GI of the nutritionally formulated diabetic biscuits (test food) was estimated to be 54±2, classifying them as low-GI food. These biscuits led to a significant reduction in capillary blood glucose levels at several post-consumption intervals, supporting their potential as a dietary option for prediabetic and diabetic individuals. Our findings indicate that high-protein, high-fiber, low-GI biscuits may offer nutritional benefits for prediabetic and diabetic individuals by supporting blood glucose control. This study highlights the potential role of low-GI foods in diabetes management, emphasizes the importance of GI testing for foods aimed at glycemic control, and reinforces the need for transparent nutritional labeling to impact consumer choices.

VL  - 12
IS  - 6
ER  -

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Author Information

Rachana Bhoite

Department of Nutrition Science & Clinical Research, R&D, Dr. Reddy’s Laboratories, Hyderabad, India

Contact Email

http://orcid.org/0000-0001-5291-6799
Praneeth Immadisetti

Department of Nutrition Science & Clinical Research, R&D, Dr. Reddy’s Laboratories, Hyderabad, India

Contact Email

http://orcid.org/0009-0006-4678-6549
Natarajan Kalpana

Department of Foods Nutrition & Dietetics Research, Madras Diabetes Research Foundation, Chennai, India

Contact Email

http://orcid.org/0009-0003-6041-9129
Soundararajan Padmavathi

Department of Foods Nutrition & Dietetics Research, Madras Diabetes Research Foundation, Chennai, India

Contact Email

http://orcid.org/0009-0004-0487-4984
Rajagopal Gayathri

Department of Foods Nutrition & Dietetics Research, Madras Diabetes Research Foundation, Chennai, India

Contact Email

http://orcid.org/0000-0002-6195-8584
Vasudevan Sudha

Department of Foods Nutrition & Dietetics Research, Madras Diabetes Research Foundation, Chennai, India

Contact Email

http://orcid.org/0000-0003-1382-0609
Ranjit Mohan Anjana

Department of Diabetology, Madras Diabetes Research Foundation, Chennai, India

Contact Email

http://orcid.org/0000-0002-4843-1374
Viswanathan Mohan

Department of Diabetology, Madras Diabetes Research Foundation, Chennai, India

Contact Email

http://orcid.org/0000-0001-5038-6210

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Plain Text BibTeX RIS

APA Style

Bhoite, R., Immadisetti, P., Kalpana, N., Padmavathi, S., Gayathri, R., et al. (2024). Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking. Journal of Food and Nutrition Sciences, 12(6), 287-293. https://doi.org/10.11648/j.jfns.20241206.15

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ACS Style

Bhoite, R.; Immadisetti, P.; Kalpana, N.; Padmavathi, S.; Gayathri, R., et al. Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking. J. Food Nutr. Sci. 2024, 12(6), 287-293. doi: 10.11648/j.jfns.20241206.15

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AMA Style

Bhoite R, Immadisetti P, Kalpana N, Padmavathi S, Gayathri R, et al. Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking. J Food Nutr Sci. 2024;12(6):287-293. doi: 10.11648/j.jfns.20241206.15

Copy | Download

@article{10.11648/j.jfns.20241206.15,
  author = {Rachana Bhoite and Praneeth Immadisetti and Natarajan Kalpana and Soundararajan Padmavathi and Rajagopal Gayathri and Vasudevan Sudha and Ranjit Mohan Anjana and Viswanathan Mohan},
  title = {Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {12},
  number = {6},
  pages = {287-293},
  doi = {10.11648/j.jfns.20241206.15},
  url = {https://doi.org/10.11648/j.jfns.20241206.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241206.15},
  abstract = {The glycemic index (GI) is a measure that classifies carbohydrate-rich foods according to their impact on blood glucose levels. Foods with a low GI are digested and absorbed at a slower rate, leading to a gradual increase in blood sugar, which helps maintain steady energy levels and reduce the risk of chronic conditions like diabetes and cardiovascular disease. This study evaluated the GI of protein- and fiber-rich biscuits to determine their suitability as a low-GI food option. Using a randomized crossover design, participants aged 18–45 years with a body mass index of 18.5–22.9 kg/m² were instructed to consume both test and reference foods on separate occasions. Blood samples were collected at multiple time points post-consumption, and the GI was determined by calculating the incremental area under the curve (IAUC) for the test food and expressing it as a percentage of the reference food’s IAUC. The GI of the nutritionally formulated diabetic biscuits (test food) was estimated to be 54±2, classifying them as low-GI food. These biscuits led to a significant reduction in capillary blood glucose levels at several post-consumption intervals, supporting their potential as a dietary option for prediabetic and diabetic individuals. Our findings indicate that high-protein, high-fiber, low-GI biscuits may offer nutritional benefits for prediabetic and diabetic individuals by supporting blood glucose control. This study highlights the potential role of low-GI foods in diabetes management, emphasizes the importance of GI testing for foods aimed at glycemic control, and reinforces the need for transparent nutritional labeling to impact consumer choices.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking

AU  - Rachana Bhoite
AU  - Praneeth Immadisetti
AU  - Natarajan Kalpana
AU  - Soundararajan Padmavathi
AU  - Rajagopal Gayathri
AU  - Vasudevan Sudha
AU  - Ranjit Mohan Anjana
AU  - Viswanathan Mohan
Y1  - 2024/12/09
PY  - 2024
N1  - https://doi.org/10.11648/j.jfns.20241206.15
DO  - 10.11648/j.jfns.20241206.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 287
EP  - 293
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20241206.15
AB  - The glycemic index (GI) is a measure that classifies carbohydrate-rich foods according to their impact on blood glucose levels. Foods with a low GI are digested and absorbed at a slower rate, leading to a gradual increase in blood sugar, which helps maintain steady energy levels and reduce the risk of chronic conditions like diabetes and cardiovascular disease. This study evaluated the GI of protein- and fiber-rich biscuits to determine their suitability as a low-GI food option. Using a randomized crossover design, participants aged 18–45 years with a body mass index of 18.5–22.9 kg/m² were instructed to consume both test and reference foods on separate occasions. Blood samples were collected at multiple time points post-consumption, and the GI was determined by calculating the incremental area under the curve (IAUC) for the test food and expressing it as a percentage of the reference food’s IAUC. The GI of the nutritionally formulated diabetic biscuits (test food) was estimated to be 54±2, classifying them as low-GI food. These biscuits led to a significant reduction in capillary blood glucose levels at several post-consumption intervals, supporting their potential as a dietary option for prediabetic and diabetic individuals. Our findings indicate that high-protein, high-fiber, low-GI biscuits may offer nutritional benefits for prediabetic and diabetic individuals by supporting blood glucose control. This study highlights the potential role of low-GI foods in diabetes management, emphasizes the importance of GI testing for foods aimed at glycemic control, and reinforces the need for transparent nutritional labeling to impact consumer choices.

VL  - 12
IS  - 6
ER  -

Copy | Download