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GLYCAEMIC RESPONSE OF FUNCTIONAL BISCUITS

Introduction: The concept of the glycemic index, which allows the classification of foods according to the rate of glycemic response in comparison with a reference food was introduced by Jenkins et al. Material and Methods: The digestion behavior was observed by the glycemic responses of 9 volunteers (3 healthy, 3 with insulin type 1 and 3 with insulin type 2), in comparison with the responses to a reference food (white bread). Blood samples were obtained by fingerprick using the single-use lancing device and standard protocol was used to assess their glycemic response. Briefly, they attended 3 morning sessions after fasting overnight. They were fed with a 100 g of biscuits per diem (for each type of biscuits). Blood samples were taken before (time 0) and 30, 60, 90 and 120 min after the commencement of eating. Glycaemia was measured with a strip glucometer based on glucose oxidation mediated by glucose dehydrogenase (One Touch Select®). Conclusion: Obtained results showed that the biscuits with added Fibregum (Acacia gum) gave best results in terms of glycaemic response (highest increase of the glucose level in the blood). In people with type 2 diabetes, glucose concentration in the blood was the same after the consummation of the biscuits.

glycemic response; functional biscuits

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