摘要
Biscuits are the largest category of consumed snacks among bakery products, but their simple sugar and fat highcontent associate to low fiber content make them unsuitable for diabetics. This study aimed to formulate biscuits withlow glycaemic index from the blend of unripe banana, okra and stevia leaves or jujube fruit for diabetics. To achievethis goal, unripe banana, fresh okra, stevia leaves and jujube fruits were purchased from a main market in Ngaoundereand processed into flours. Proximate composition of the flours was determined, and then, Design Expert softwarewas used to formulate two different blends, Banana/Okra/Stevia (BOS) and Banana/Okra/Jujube (BOJ). According tothe results of preliminary sensory tests done in the laboratory, three biscuits with stevia (BOS1, BOS2, BOS3), threebiscuits with jujube (BOJ1, BOJ2, BOJ3), and a witness biscuit with table sugar as sweetener were formulated. After thephysicochemical characterisation of formulated biscuits, animal experimentation was carried out in order to evaluatethe postprandial evolution of blood glucose in rats after having ingested the biscuits, and the Glycaemic Index (GI) ofproduced biscuits. A hedonic test with 30 consumers was done, parameters assessed including colour, texture, taste,flavour, and overall acceptability. The results obtained show that unripe banana is mostly made of complex carbohydrates, while okra and stevia are good sources of fibers, confirming their importance in diabetic’s diet. All the biscuitsproduced with stevia and jujube did not raise the blood glucose compared to the witness biscuit made with tablesugar. Biscuits produced with stevia leaves had a lower GI than those produced with jujube fruit among the biscuitsproduced with stevia leaves, BOS2 had the lowest GI, then the lowest increase of postprandial blood glucose in rats,and was the most appreciated by the consumers in terms of appearance, flavour, taste and overall acceptability.Therefore, BOS2 could be recommended as snack for diabetics.
