FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Comparing glycaemic index and glycaemic load of oat biscuits and wheat biscuits


The objective of the study was to compare the glycaemic index and glycaemic load of biscuits made with 100 % wheat flour type 650 and with two 100 % oat flours: commercial oat flour and residual oat flour (obtained after the production of fibre preparation). The biscuits were organoleptically assessed by a panel of assessors. The hardness of the biscuits was analyzed using a TA XT Plus Texture Analyzer along with penetration and intersection tests. AOAC methods were applied to determine the moisture and the content of the following components in the biscuits: total protein, crude fat, mineral compounds in the form of total ash, total dietary fibre including soluble and insoluble fractions, and β-D-glucans. The content of available carbohydrates in the biscuits was calculated according to the FAO/WHO recommendations. The food energy provided by the biscuits was calculated based on a method recommended by FAO that included the composition of the biscuits and the Atwater energy equivalents. The determination of the glycaemic index was carried out in a group of 15 volunteers using a method recommended by ISO 26642:2010. The organoleptic characteristics of both the wheat and the oat biscuits were assessed as very good; however, the biscuits made with oat flours (residual and commercial) were characterized by a better crispness. Replacing wheat flour with oat flours to make the biscuits caused the content of crude fat, total ash, dietary fibre (soluble and insoluble fractions) including β-glucan in those biscuits to increase statistically significantly. All the biscuits tested were characterized by a low glycemic index ranging from 46 to 50 and a low glycemic load, less than 10, and this resulted, mainly, from a small content of digestible carbohydrates (57 – 61 %) and a high content of fat (19 – 24 %) in those products.


wheat biscuits, oat biscuits, glycaemic index, glycaemic load