Scientific journal
Journal of Food and Nutrition Research
Summary No. 2 / 2024
Le, T. T. – Ta, M. N. – Qi, X. – Tester, R. F.
Carbohydrate engineering in sweet energy biscuits
Journal of Food and Nutrition Research, 63, 2024, No. 2, s. 144-154
Xin Qi, Glycologic Limited, Lambs Farm Business Park, Basingstoke Road, RG7 1PQ Reading, United Kingdom. E-mail: e.qi@glycologic.co.uk
Original article
Received 25 January 2024; 1st revised 23 February 2024; 2nd revised 6 March 2024; accepted
Summary: Biscuits containing sugar, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) were characterized for composition and impact on blood glucose concentration with healthy volunteers. Products with added starch contained 1.7–2.2 % moisture, 23.8–24.4 % fat, 64.6–67.4 % carbohydrates where 19.4–19.5 % was sugar and 45.1–48.0 % starch, 1.1–3.6 % dietary fibre, 4.2–4.8 % protein and 0.5 % salt with
Keywords: blood glucose; starch; digestion; sweet; biscuit
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