Formulation of an acceptable biscuit for adults with chronic kidney disease and diabetes mellitus
14
Issued Date
2025-06-01
Resource Type
eISSN
26668335
Scopus ID
2-s2.0-105005942488
Journal Title
Future Foods
Volume
11
Rights Holder(s)
SCOPUS
Bibliographic Citation
Future Foods Vol.11 (2025)
Suggested Citation
Asawaphaithoonsert A., Khemthong C., Chupeerach C., Suttisansanee U., Chamchan R., Thangsiri S., On-nom N. Formulation of an acceptable biscuit for adults with chronic kidney disease and diabetes mellitus. Future Foods Vol.11 (2025). doi:10.1016/j.fufo.2025.100666 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/110447
Title
Formulation of an acceptable biscuit for adults with chronic kidney disease and diabetes mellitus
Author's Affiliation
Corresponding Author(s)
Other Contributor(s)
Abstract
Thai adults with chronic kidney disease (CKD) who are at risk of kidney failure are advised to follow a low-protein diet. While low-protein Thai snacks and desserts are recommended, these products typically have a short shelf life and high sugar content, which may adversely impact glycemic control, particularly among individuals with concomitant type II diabetes mellitus (T2DM). This study aimed to formulate consumer-acceptable biscuits with reduced protein and reduced GI using mung bean starch (MBS), egg replacer (ER), isomaltulose (ISO), and rice bran oil shortening (RBOS). Three biscuit formulations were prepared, including the control, low protein (MBS and ER), and low protein and GI (MBS, ER, ISO, and RBOS). Nutritional composition, physical properties, and glycemic index (GI) were evaluated as in vitro experiments, while sensory evaluation was conducted with 50 untrained healthy panelists using a 9-point hedonic scale. Results showed that the low protein and low GI biscuit had a protein content of 0.04 g/serving size (45 g) and GI of 54.83, with a sensory evaluation score above 6 (like slightly) and was considered acceptable by consumers. In addition, it contained low potassium (4.06 mg/serving size) and low sodium (93.0 mg/serving size) contents. Shelf-life, predicted using the Q10 test, was estimated at 51 days at 30 °C. Although limited snacks and desserts are available for individuals with CKD who have diabetes, these findings suggest that the developed low protein and GI biscuit presented a suitable alternative for adults with CKD and T2DM who require limited protein consumption, sufficient energy intake, and controlled glycemic response.