Mass transfer approach to in‐vitro glycemic index of different biscuit compositions

Abstract

AbstractGlycemic index (GI) is an important factor for determining the effect on blood glucose levels after the intake of a specific food. A modified in‐vitro digestion framework was adopted to test the GI of different biscuit compositions and to examine its effect of mass transfer mechanisms. For this study, three formulations of biscuits with fat (A), millet (B), and fiber (C) were used to see the relationship between mass transfer mechanism and GI. This new in‐vitro method was validated with the standard method and was found to be in close agreement with each other. The results showed that the coefficients of diffusion were 4.33, 1.32, and 0.19 m2/s, indicating a direct correlation with GI values of 56, 69, and 51 and the starch digestibility index was found to be 13.99%, 9.21% and 20.46% for A, B, and C respectively. The decrease in mass transfer and increase in resistant starch reduces the GI of the biscuits.Practical applicationThis is an unique experimental approach addressing the impact of mass transfer on GI with different biscuit compositions. This engineering perspective will be helpful in building food systems such that the mass transfer can be handled specifically for diabetic patients by deciding the bio‐availability of glucose from the food matrix. Development of new food products and personalized nutrition may gain insights by regulating the mass transport behavior of food particles, thereby controlling their GI.