Glycemic Index and Glycemic Load of Gluten-free Brownies Made from Combination of Mocaf and Black Glutinous Rice Flour

Yannie Widanti, Eko Putro, Puspa Ayuningtyas

2019

Abstract

Brownies are generally seen as foods that are high in sugar, then so many people are reluctant to consume them. Mocaf is gluten-free flour known to have a low to moderate glycemic index. Meanwhile, black glutinous rice is a carbohydrate source rich in amylopectin so that it can contribute to the formation of a good texture in brownies. The aim of this study is to analyze the glycemic index (GI) and the glycemic load (GL) of brownies made from a mixture of mocaf flour and black glutinous rice flour with a ratio of 1:1, 1:2, and 2:1. The research method used was a completely randomized one factor design. The chemical component test data were analyzed by One Way ANOVA test continued by Tukey test. The glycemic index of the three treatments was included in the low GI category, which was 37.66 in the ratio of flour 1:1, 41.12 in the ratio 1:2, and 31.28 in the brownies with a ratio of flour 2:1. The glycemic load obtained was also in the low category, i.e. 9.2, 9.3, and 8.2.

Paper Citation

in Harvard Style

Widanti Y., Putro E. and Ayuningtyas P. (2019). Glycemic Index and Glycemic Load of Gluten-free Brownies Made from Combination of Mocaf and Black Glutinous Rice Flour. In Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS, ISBN 978-989-758-466-4, pages 139-145. DOI: 10.5220/0009979500002833

in Bibtex Style

@conference{2nd sis19,
author={Yannie Widanti and Eko Putro and Puspa Ayuningtyas},
title={Glycemic Index and Glycemic Load of Gluten-free Brownies Made from Combination of Mocaf and Black Glutinous Rice Flour},
booktitle={Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,},
year={2019},
pages={139-145},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009979500002833},
isbn={978-989-758-466-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,
TI - Glycemic Index and Glycemic Load of Gluten-free Brownies Made from Combination of Mocaf and Black Glutinous Rice Flour
SN - 978-989-758-466-4
AU - Widanti Y.
AU - Putro E.
AU - Ayuningtyas P.
PY - 2019
SP - 139
EP - 145
DO - 10.5220/0009979500002833