Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Abstract The increasing prevalence of diabetes mellitus has intensified interest in food‐based strategies for moderating postprandial glycaemic responses. Biscuits represent a convenient functional‐food platform due to their widespread consumption, extended shelf life and compatibility with fibre‐ and phytochemical‐rich ingredients. This review critically evaluates the integration of cereal fibres, jamun ( Syzygium cumini ) seed powder and bioactive spices in low‐glycaemic biscuits through a processing–structure–function framework. Soluble cereal fibres, particularly oat and barley β‐glucans, may attenuate starch digestion by increasing intestinal viscosity and restricting enzyme and glucose diffusion, whereas insoluble fibres may reduce digestible starch availability. Jamun seed powder provides dietary fibre and phenolic compounds with potential enzyme‐inhibitory and antioxidant activities, whereas cinnamon, ginger and fenugreek may offer complementary bioactive and sensory functions. Their efficacy, however, depends on composition, inclusion level, hydration behaviour, thermal stability and interactions within the food matrix. Processing further influences dough rheology, biscuit microstructure, starch digestibility, bioactive retention, texture and sensory acceptance. Current evidence remains dominated by in vitro and ingredient‐level studies, with limited direct evaluation of combined formulations. Future research should integrate standardised ingredients, process optimisation, simulated digestion, bioaccessibility and sensory assessment, followed by adequately powered human trials to substantiate low‐glycaemic and diabetes‐related claims.