The Glycemic and Insulinemic Index of Plain Sweet Biscuits: Relationships to in Vitro Starch Digestibility

Background: Among the various classes of processed starchy foods, wheat-based cereal products exhibit a wide range in glycemic and insulinemic responses. Understanding starch behavior during cooking and processing may help identify strategies that lower postprandial glycemia and insulinemia.Objective: To determine the relationship between the in vivo glycemic index (GI)/insulinemic index (II) and in vitro digestibility and composition characteristics (rapidly available glucose and slowly available glucose, RAG and SAG respectively) of 24 plain sweet biscuits (cookies).Methods: The products were commercially available and selected on the basis of their high starch content. In vivo responses (GI and II) were measured by standardised methods over 7 studies, with 12 subjects in each study (30 males, 42 females). In vitro digestibility characteristics were measured by the Englyst procedure.Results: The observed GI ranged from 38 to 60 (low to moderate) with the majority between 40 and 50, and correlated strong...