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This research aims to design a low GI biscuit suitable for all age groups by focusing on healthy foods with a low glycaemic response. GI analysis indicates that adding high-fiber ingredients lowers the glycemic index while increasing dietary fiber intake and supporting gut microflora as a prebiotic.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/designing-of-low-gi-biscuit-suitable-for-all-age-group-research-article/449543/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/designing-of-low-gi-biscuit-suitable-for-all-age-group-research-article/449543.png","ImageObject",300,407,{"name":92,"@type":93},"SundayMiles","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What problem does the study address about current food habits?","Question",{"text":113,"@type":114},"The paper highlights that junk foods and unhealthy snacks increase critical health dangers, including obesity, diabetes, and heart disease.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What is the main objective of the research?",{"text":118,"@type":114},"To design a low GI biscuit suitable for all age groups by selecting appropriate ingredients and using proper formulation and trials.",{"name":120,"@type":111,"acceptedAnswer":121},"How does the study explain the GI-lowering effect of the biscuit?",{"text":122,"@type":114},"The study reports that high-fiber additions reduce the glycemic index and support dietary fiber intake, and it notes a prebiotic effect on gut microflora.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},449543,1791095152,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":19,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":52,"preview_page_count":4},1099529839202,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","ACTA SCIENTIFIC NUTRITIONAL HEALTH  \nVolume 3 Issue 5 May 2019  \n Research Article   \nDesigning of Low GI Biscuit Suitable for all Age Group  \nJusci Kumar*  \nDepartment of Food Science and Technologist, India  \n*Corresponding Author: Jusci Kumar, Department of Food Science and Technologist, India Received: March 01, 2019; Published: April 30, 2019  \nAbstract  \nThe current food habits with junk foods and 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 and take of our health is to focus on Healthy foods which has Low GI rating.  \nThe objective of this research is to design a low GI biscuit suitable for all age group.  \nThe 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.  \nThe 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.  \nHence 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.  \nKeywords: GI Biscuit; Junk Food; Inulin  \nIntroduction  \nThe glycaemic index (GI) is defined as \"the incremental area under the blood glucose curve following ingestion of a test food, expressed as a percentage of the corresponding area following an equivalent load of a reference carbohydrate, either glucose or white-wheat bread\".  \nThe glycemic index (GI) is the value which will help us to classify the foods according to their glycemic response. It measures the blood-glucose-raising ability of the available carbohydrate in foods. The principle is that the slower the rate of carbohydrate absorption, the lower the rise of blood glucose level and the lower the GI value. As per WHO guidelines GI value of ≥70 is considered high, a GI value 56-69 inclusive is medium and a GI value ≤ 55 is low, where glucose = 100.  \nThe biscuit formulation is done by selecting the fine ingredient which will contribute to the low Glycemic Index of the biscuit, the low GI biscuit recipe includes Inulin, Polydextrose, Ragi, Oats fiber, even though Ragi is the food ingredient which comes under High  \nGI rating it is used for its fiber content which will help to slowly release the glucose into blood stream.  \nObjective and scope  \nThe Major outcome will be achieving obtaining the low GI product by critical selection of raw materials or ingredient, proper formulation and through continues trial, The Low GI biscuit will release the glucose into the blood stream in a very control as well as in a slow and study way so that there won’t be any spike in the glucose in the blood stream once the biscuit is consumed, This will help us to prevent any health issue or Diabetic kind of any hereditary disease and it help us to create a healthy society.  \nObjective  \nTo design low GI Biscuit suitable for all Age.  \nScope  \nLow GI Biscuit will be helpful to maintain healthier life and will be very much beneficial for Diabetic population.  \nCitation: Jusci Kumar.“Designing of Low GI Biscuit Suitable for all Age Group\". Acta Scientific Nutritional Health 3.5 (2019): 215-218.  \n216  \nMaterials and Methods  \n• Experimental Location: Mumbai Andheri East-Bakery Unit  \n• Materials required for making low GI biscuit: Wheat flour, Polydextrose, Sucralose, Wheat bran, Oats fibre, Inulin, Palm oil, Salt, Sodium Bicarbonate, Ammonium Bicarbonate, Water  \n• Materials required for Analyzing GI: Electromagnetic sieve shaker, Water bath, Fibertech flasks, Standard flasks-100ml, Pipettes 1ml, 2ml, 5ml, 10ml, Measuring Cylinder, Centrifuge tubes.  \nBiscuit formulation  \nRecipe of control biscuit  \n\n| Ingredient |\n| --- |\n| Wheat flour |\n| Sugar |\n| Palm oil |\n| Lecith","cbCaiu7VVjSWdWmG","https://ap.wps.com/l/cbCaiu7VVjSWdWmG","pdf",302977,"English","# Introduction\n# Objective and scope\n# Objective\n# Scope\n# Materials and Methods\n## Biscuit formulation\n## Particle size separation\n## Chemicals and reagents\n## Sample preparation\n## Enzymes and their preparation","[{\"question\":\"What problem does the study address about current food habits?\",\"answer\":\"The paper highlights that junk foods and unhealthy snacks increase critical health dangers, including obesity, diabetes, and heart disease.\"},{\"question\":\"What is the main objective of the research?\",\"answer\":\"To design a low GI biscuit suitable for all age groups by selecting appropriate ingredients and using proper formulation and trials.\"},{\"question\":\"How does the study explain the GI-lowering effect of the biscuit?\",\"answer\":\"The study reports that high-fiber additions reduce the glycemic index and support dietary fiber intake, and it notes a prebiotic effect on gut microflora.\"}]","Designing of Low GI Biscuit Suitable for all Age Group - Research Article | PDF",1790730531]