Formulation of Low Glycemic Index Biscuit for Suitable for Diabetics
Year: 2025
Type: article
Abstract: This study presents the formulation of a low glycemic index biscuit tailored for individuals with diabetes, utilizing alternative flours and health-promoting ingredients. The primary components include okra flour, jujube flour, and moringa oleifera, which contribute to the biscuit's nutritional profile and help lower its glycemic index. Additional ingredients such as cumin seed flour, baking soda, salt, and a blend of vegetable oil and cow ghee enhance the texture and flavor. Fenugreek seeds are incorporated for their potential blood sugar-regulating properties, while chocolate and a flavoring agent provide palatability. Wheat flour is used in moderation to balance the formulation. The resulting biscuit is not only suitable for diabetic diets but also offers a flavorful option, promoting better health without compromising taste. Further analysis will assess the nutritional benefits and glycemic response of the developed product.
Author: Ashvini Nangare, Devidas Kharad, Kanchan Vanve
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W6911981422
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