Conventional (CB) and apple-pomace-reformulated (RB) biscuits were administered to healthy rats. Although the areas under curve (AUC) of glucose concentration were comparable between samples, differences in the glycaemic profile of CB and RB were observed. RB caused an initial steeper increase in glycaemia but a shift in the glycaemic peak from 45 to 60 min, as compared to CB. When CB or RB was ingested with apple juice (AJ) no differences were observed as compared to their ingestion with a soft drink (SD) simulating AJ sugar content, indicating that reformulation, more than the presence of AJ, was crucial in affecting the glycaemic response. Consumer acceptability towards reformulation was assessed through conjoint analysis, by simulating labels reporting information on reformulation. Consumers preferred information generally referring to the health-promoting effect (i.e. “low sugar” and “high fibre” contents), despite directly relating to a specific disease (i.e. “suitable for diabetics” and “low glycaemic index”).

常规（CB）和苹果果渣重组（RB）饼干被施用于健康大鼠。尽管样品之间的葡萄糖浓度曲线下面积（AUC）是可比较的，但观察到CB和RB的血糖曲线存在差异。与CB相比，RB引起的血糖初始升高更为陡峭，但血糖峰从45分钟移至60分钟。当苹果汁（AJ）摄入CB或RB时，与模拟AJ糖含量的软饮料（SD）摄入相比，未观察到差异，这表明重新配制比影响AJ的存在更为重要响应。通过联合分析，通过模拟报告重新配制信息的标签，评估了消费者对重新配制的可接受性。