Instant noodle, as a carbohydrate rich food, is sometimes associated with the risk of premature death from diabetes due to overweight and abnormal blood sugar level. Addition of dietary fiber is believed to be potential in promoting beneficial physiological effect including laxation, and/ or blood cholesterol attenuation, and/ or blood glucose attenuation in order to reduce the risk of those premature deaths. Therefore, this research was aimed to study the effect of additional dietary fiber sources on air-dried instant noodle towards glycemic index determination in non-diabetic people. Three different sources of dietary fiber (oat, flaxseed and guar gum) with four different concentrations (10, 20, 30 and 40%) were utilized as the treatment. Sensory evaluation towards different concentration of additional dietary fiber resulted in 40%, 10% and 10% for oat, flaxseed and guar gum fiber addition as the selected formulation. The physicochemical properties (color, texture, cooking quality and nutritional compositions) were used as the parameters and further analyzed for glycemic index determination. The addition of oat and guar gum fiber resulted in moderate GI value (61.16 and 58.24 respectively), while the addition of flaxseed fiber resulted in high GI value (87.4). However, in this research, the glycemic index of each air-dried instant noodle with different additional dietary fiber (oat, flaxseed and guar gum) and different concentrations (40, 10 and 10%) respectively, was not significantly different (P > 0.05)