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

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.