Predicting the Glycemic Index of Biscuits Using Static In Vitro Digestion Protocols

In vitro digestion methods that can accurately predict the estimated GI (eGI) values of complex carbohydrate foods, including biscuits, are worth exploring. In the current study, standard commercial biscuits with varied clinical GI values between 9~30 were digested using both the INFOGEST and single-enzyme digestion protocols. The digestion kinetic parameters were acquired through mathematical fitting by mathematical kinetics models. The results showed that compared with the INFOGEST protocol, the [Formula: see text] deduced from digesting using either porcine pancreatin or α-amylase showed the best potential in predicting the eGI values. Accordingly, mathematical equations were established based on the relations between the [Formula: see text] and the GI values. When digesting using porcine pancreatin, [Formula: see text] 1.834 + 0.009 [Formula: see text] ([Formula: see text] 0.952), and when digesting using only α-amylase, [Formula: see text] 6.101 + 0.009 [Formula: see text] [Formula: see text] 0.902). The [Formula: see text] represents the area under the curve of the reducing-sugar content normalized to the total carbohydrates versus the digestion time in 180 min. The in vitro method presented enabled the rapid and accurate prediction of the eGI values of biscuits, and the validity of the formula was verified by another batch of biscuits with a known GI, and the error rate of most samples was less than 30%.