Journal Article

Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study

Tchuenbou-Magaia, Fideline Laure, Condelli, Nicola, Ojo, Constance Chizoma, Dunmore, Simon, Cela, Nazarena, Radecka, Iza, Galgano, Fernanda, Di Cairano, Maria

2022

Overview

The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood glucose and is thus an important characteristic of newly formulated foods to tackle the rising prevalence of diabetics and associated diseases. The GI of gluten-free biscuits formulated with alternate flours, resistant starch and sucrose replacers was determined using in vivo methods with human subjects. The relationship between in vivo GI values and the predicted glycaemic index (pGI) from the in vitro digestibility-based protocols, generally used by researchers, was established. The in vivo data showed a gradual reduction in GI with increased levels of sucrose substitution by maltitol and inulin with biscuits where sucrose was fully replaced, showing the lowest GI of 33. The correlation between the GI and pGI was food formulation-dependent, even though GI values were lower than the reported pGI. Applying a correction factor to pGI tend to close the gap between the GI and pGI for some formulations but also causes an underestimation of GI for other samples. The results thus suggest that it may not be appropriate to use pGI data to classify food products according to their GI.

• Publisher: MDPI AG,MDPI
• Subject: Biscuits / Carbohydrates / Celiac disease / Chemical properties / Comparative studies / Diabetes / Diet / Digestibility / Food / Food research / Food science / Glucose / Gluten / gluten-free / Gluten-free diet / glycaemic index / Glycemic index / Health aspects / In vivo methods and tests / in vivo study / Metabolism / Mineral water / resistant starch / Starch / Sucrose / sucrose replacement / Weight control