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

Xingguang Peng; Hongsheng Liu; Xuying Li; Huaibin Wang; Kejia Zhang; Shuangqi Li; Xianyang Bao; Wei Zou; Wenwen Yu

doi:10.3390/foods12020404

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

Foods. 2023 Jan 14;12(2):404. doi: 10.3390/foods12020404.

Authors

Xingguang Peng¹, Hongsheng Liu¹, Xuying Li², Huaibin Wang³, Kejia Zhang³, Shuangqi Li^{4

5}, Xianyang Bao^{1

6}, Wei Zou¹, Wenwen Yu³

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510000, China.
² College of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, China.
³ Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou 510632, China.
⁴ Longping Agricultural Science and Technology Huangpu Research Institute, Guangzhou 510700, China.
⁵ Guangzhou Fine Nutrition Research Center, Guangzhou 510700, China.
⁶ John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA.

Abstract

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 AUR180 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 AUR180 and the GI values. When digesting using porcine pancreatin, GI= 1.834 + 0.009 ×AUCR180 (R2= 0.952), and when digesting using only α-amylase, GI= 6.101 + 0.009 ×AUCR180 (R2=0.902). The AUR180 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%.

Keywords: INFOGEST; biscuits; glycemic index; in vitro digestion; single enzyme.

Grants and funding

This research was funded by the National Natural Science Foundation of China (32101867, 32272340) and the 111 project (B17018). This work was also funded by Danone Institute (China) (DIC2021-06).