Development and Clinical Evaluation of a Low-Glycemic Jackfruit Flour Biscuit

Abstract

Background: A portion-controlled shelf-stable product may translate jackfruit flour into a convenient clinical food.
Objective: To evaluate biscuit containing 30% green jackfruit flour in comparison with macronutrient-matched wheat biscuit using a product-development and randomized crossover study.
Methods: The draft protocol included 60 experimental units or participants involving adults with type 2 diabetes controlled by diet or metformin. The intervention was administered or tested for 4-week randomized crossover phase after product optimization. The primary outcome was postprandial glucose area under the curve, with additional assessment of glycemic index, fasting glucose, sensory acceptability, gastrointestinal tolerance. Standardized laboratory, clinical, or food-analysis procedures were applied, and between-condition effects were evaluated with two-sided tests at α=0.05.
Results: The optimized 30% jackfruit flour biscuit reduced acute glucose iAUC from 292 ± 39 to 184 ± 28 mmol·min/L and had an estimated glycemic index of 48 ± 6 (both p<0.001). After each four-week phase, fasting glucose was 7 mg/dL lower during the jackfruit biscuit period, while overall acceptability remained 7.5 ± 0.7 of 9 and gastrointestinal complaints were uncommon. The direction and magnitude of the dummy findings were internally consistent across primary and secondary endpoints, and tolerability or assay-quality criteria remained acceptable.
Conclusion: The biscuit made from the 30% green jackfruit flour might have a significant effect on the postprandial glucose area under the curve due to the presence of resistant starch, fibre and polyphenols, which delay the appearance of glucose and reduce the activity of enzymes in the gut. These are provided as a complete example of how to develop a manuscript and should be replaced before scientific submission with ethically collected, independently verified observations.