Designing of Low GI Biscuit Suitable for All Age Group


Authors : Jusci Kumar.

Volume/Issue : Volume 4 - 2019, Issue 2 - February

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://bit.ly/2WG7YAa

Thomson Reuters ResearcherID : https://goo.gl/KTXLC3

The current food habits with junk foods & unhealthy snacks looks very much suitable for dynamic business life but on other side it possess a critical danger to the health by being an cause of multiple disease like Obesity, Diabetics, Heart disease,etc ,the better way to control & take of our health is to focus on Healthy foods which has Low GI rating. The objective of this research is to design a low GI biscuit suitable for all age group. The GI analysis demonstrates that the high fibers added to biscuits had benefits to its consumers. It increase dietary fiber intake and reduce the glycemic index value of the biscuit, moreover it act as prebiotic to the gut microflora. The GI analysis shows the biscuit with more fibers rather than only wheat flour has very low GI of 40.96 when compare to 63.25 for the control. Hence low GI biscuits can be suitable for all age groups and can be seen as a Healthy alternative for junk foods especially to school going kids.

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