Postprandial glycemic response in different bakery formulations with adequate palatability: sex-related effects

Purpose Hyperglycemic diets are a critical risk factor for diabetes and other chronic diseases; therefore, food innovation is encouraged. In this sense, starchy foods with better postprandial glycemic response (PGR) could contribute to disease prevention consumers. This study aims evaluate the effect of three biscuit formulations on indicators – in general, by sex their acceptability. Design/methodology/approach The authors analyzed nutritional composition biscuits A, B C (high, moderate low fiber content, respectively, among differences) PGR, index (GI) load (GL) after being consumed 15 healthy adults. A sensory evaluation was also performed ( n = 54 subjects). An analysis variance generalized linear models were fitted estimate indicators, including interactions sex. Findings For samples (classic biscuit) GI 50, 51, respectively. did not show differences or GL. Lower values PGR observed women p 0.01) inverse effects glycemia all respect formulation men found. Calories, monounsaturated fats showed Sample had highest value acceptability (86.1%), considering attributes assessed. Originality/value sex-related found, triggered women. profile can be improved while maintaining palatability.