Exploring Low Glycemic Index Innovations in Bakery Products: A Review

Abstract

Diabetes can be caused by various factors such as high sugar intake, hormonal imbalances, and genetics. Eating low-GI meals can reduce blood lipid levels, decrease postprandial blood glucose levels, decrease insulin demand, increase colon fermentation, and enhance satiety. The intention and the purpose of this review is to provide insight into the Glycemic Index (GI) and its effects on the human body. Low-GI foods are associated with a decrease in contemporary lifestyle conditions such as obesity, diabetes, some cancers, and heart attacks. This review discusses the significance of low GI foods, the factors influencing GI, and the fundamental processes and strategies for creating low-GI products. Additionally, the review summarizes research trends on the benefits of eating low-GI foods for health. Different formulations of snacks are also discussed, which incorporate several types of flours and fruit pulps that contribute to the reduced GI of the food and increase in fiber.