Glycemic Index and Glycemic Load of Gluten-free Brownies Made

from Combination of Mocaf and Black Glutinous Rice Flour

Yannie Asrie Widanti, Eko Adi Putro and Puspa Ayuningtyas

Universitas Slamet Riyadi, Jl. Sumpah Pemuda No.18, Surakarta, Jawa Tengah, Indonesia

Keywords: Brownies, Glycemic Index, Glycemic Load, Gluten Free.

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.

1 INTRODUCTION

Brownie is one of the cakes originally coming from

America that has been widely produced in Indonesia.

It is a featured product in several cities, not to

mention one of the people’s preference. However,

despite its popularity, people usually hesitate to

consume the cake due to its high glucose level.

Besides, it also uses flour as the main ingredient.

Papandreou (2017) argues that gluten in flour is one

of the nutritional components in food avoided by

some people, especially Celiac Disease (CD) and

Non-celiac Gluten Sensitivity (NCGS) patients.

Meanwhile, healthier brownies have been produced

using substituted ingredients. Nevertheless, diabetic

patients and other people intending to reduce their

carbohydrate or sugar level rarely find brownies that

may not increase their blood glucose level or cause

obesity.

Mocaf (modified cassava flour) is one of the

processed product of cassava that may substitute

flour. In addition to that, it is the main ingredient in

gluten-free food products. Kalukiningrum (2012)

examined several cookie and cake products made

from mocaf. The research figured out that the

acceptance level of fruit cake 70%, cheese cake 83%,

and chocolate cake combined with bread rolls 77%

was accepted by panelists. Firdaus (2013)

investigated glycemic index of analog rice made from

mocaf combined with corn starch, purple sweet

potato flour, and carrot resulted analog rice with GI

ranging from 59 to 64. The range was categorized into

moderate IG. Furthermore, Suryaningrum (2016)

produced flakes made from yellow pumpkin mocaf

(40:50) with GI 54.36 and glycemic load 8.55.

Previous research indicates that brownies made

from mocaf and black glutinous rice flour with a ratio

1:2 were a censor and preferred product with total

sugar level 1.32% (Widanti and Mustofa, 2015).

Black glutinous rice is one of the grains rich in

antioxidant due to its anthocyanin color pigment.

Anthocyanin has functional properties that serve as

antioxidant for body, protect stomach from damage,

inhibit tumor cells, increase eyesight ability, served

as anti-inflammatory compound that protect brain

from potential damage, and prevent obesity and

diabetes. Apriani (2015) concluded that green bean

porridge added with black glutinous rice contained

lower GI than green bean porridge without black

glutinous rice. Food with high fiber level usually

contains lower IG; while higher amylose proportion

in food reduces the food GI index (Arif et al., 2013).

Brownie made from the combination of mocaf

and black glutinous rice may result in gluten-free

brownie that is healthier to consume. Therefore,

Widanti, Y., Putro, E. and Ayuningtyas, P.

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

DOI: 10.5220/0009979500002833

In Proceedings of the 2nd SEAFAST International Seminar (2nd SIS 2019) - Facing Future Challenges: Sustainable Food Safety, Quality and Nutrition, pages 139-145

ISBN: 978-989-758-466-4

139

glycemic index of brownies made from mocaf and

black glutinous rice should be identified to know if

the brownies can be safely consumed by all people

including diabetic patients.

2 MATERIALS AND METHODS

2.1 Research Design

The research design was referred to Handayani and

Ayustaningwarno (2014) method using a one-factor

completely randomized design in the form of three

ratios of mocaf to black glutinous rice i.e. 1:1, 1:2,

and 2:1. We analysed total glucose and starch level,

examined the glycemic index, and measured the

glycemic load.

2.2 Materials

The research materials were mocaf, black glutinous

rice flour, and other brownie ingredients that were

dark compound chocolate, butter, sugar, egg,

chocolate powder, and baking powder. Furthermore,

chemical ingredients used in analysis process were

aquades, anhydrite glucose, nelson, arsenomolybdate,

Cu2O, and others.

2.3 Instruments

The research instruments included a mixer,

microwave, digital scale, 10cm×15cm×8cm brownie

pan, laboratory analytical instruments, blood glucose

measurement kit One Touch UltraTM, and others.

2.4 Research Stages

2.4.1 Formula and Procedure

The research was initiated by making a basic baked

brownies with ratios of mocaf to black glutinous rice

flour 1:1, 1:2, and 2:1; while the making method was

referred to that in the previous research (Widanti and

Mustofa, 2015).

2.4.2 Chemical Analyses

The second stage involved chemical analyses on

Total sugar content (Gustiar, 2009), Protein content

applying Kjehldahl method (AOAC, 1995), Lipid

content (AOAC, 1995), and Fibre content (AOAC,

1995).

2.4.3 Screening the Research Volunteer

Candidates

The third stage was screening the research volunteer

candidates consisting of male/female students of

Faculty of Food Technology and Industry UNISRI

meeting these following criteria: 18-25 years old,

having normal pre-prandial blood glucose (PBG) (60-

120mg/dl), having normal body mass index (BMI)

(18.5-24.9kg/m2), healthy, having no DM history,

having no indigestion history, not undergoing any

medical treatment, not taking any psychoactive drugs,

not drinking any alcoholic beverages, and willing to

be a volunteer.

2.4.4 Glycaemic Index Test and Glycaemic

Load Measurement

Glycaemic Index Test (Noviasari et al., 2016). In a

glycaemic index test, we required at least six

volunteers selected based on the criteria. In this

research, we requested ten volunteers, avoiding any

drop out. One day before given the treatment, they

had to fast for ten hours (drinking plain water was

allowed) started from 10 p.m. until 8 a.m. In the next

morning, we collected ±5µl of their blood by touching

the blood drop on the finger prick and measured the

blood glucose using a glucometer One Touch

UltraTM (finger prick capillary blood sample

method). Volunteers ate the tested food (25g of pure

glucose) for three subsequent days. After that, they

ate the tested brownies with ratios of mocaf to black

glutinous rice flour 1:1, 1:2, and 2:1 equal to 25g

available carbohydrate. Sample of volunteers’ blood

was collected in every 30 minutes (30th, 60th, 90th,

and 120th minutes). Each treatment was given in

every three days to avoid any bias of each tested food.

The balance of the amount of carbohydrate was

obtained from brownie proximate analysis. The

number of brownies consumed was calculated using

this following formula:

weigth o

brownies 

25g o

carbohydrate  100g

Carbohydratelevelo

brownies

(1)

IG was measured using Incremental Area under

the Blood Glucose Response Curve (IAUC) method

by dividing the area under the glycaemic response

curve of sample by the area under the standard

glycaemic response of glucose multiplied by 100%.

2nd SIS 2019 - SEAFAST International Seminar

140

Glycaemic Load (GL) Measurement. Glycemic

load was measured by multiplying GI by available

carbohydrate level of brownies made from mocaf and

black glutinous rice flour obtained from the test on

total starch and sugar.

GL  

IGxtheamoun

o

available carbohydrateforeachportion

100

(2)

2.4.5 Data Analysis

IG and BG data collected were analyzed using One

Way ANOVA test with the 95% confidence interval.

If a significant difference was found, we proceeded

with Tukey test.

3 RESULT AND DISCUSSION

3.1 Subject Characteristics

The research used seven subjects consisting of three

males and four females aged 18-20 years old with a

normal nutrition status (BMI 18.4-23.8kg/m2) and

normal pre-prandial blood glucose level

(<110mg/dL). All subjects had signed the informed

consent. Subject characteristics are listed in Table

1.Section, subsection and sub subsection first

paragraph should not have the first line indent, other

paragraphs should have a first line indent of 0,5-

centimeter.

Table 1: Characteristics of Research Subjects.

Subject

Age

(Year)

(kg)

(m)

BMI

(kg/m

)

PBG

(mg/dL)

1 19 58 1.60 22.65 99

2 20 53 1.64 19.70 82

3 18 60 1.63 22.58 94

4 19 49 1.45 23.30 101

5 18 53 1.49 23.87 89

6 20 45 1.56 18.49 104

7 20 52 1.57 21.09 76

Mean

19.14±

0.899

52.86±

5.08

1.56±

0.07

21.67±

1.98

92.14±

10.35

According to Table 1, the mean of subjects’ age

and IMT was 19.14 and 21.67 respectively. The

subjects’ IMT was categorized into normal and in

accordance with our subject inclusion criteria.

Furthermore, PBG was also categorized into normal

(<110mg/dL) despite its moderate variance level

(Standard Deviation = 10.35). The whole

characteristics of sample did not indicate any

deviation from the inclusion criteria determined.

3.2 Determination of Sample’s Weight

Gluten-free brownies made from mocaf-black

glutinous rice flour used as the tested food was given

three treatments that were different ratios of mocaf to

black glutinous rice flour 1:1, 1:2, and 2:1. The

amount of sample given to subjects was determined

based on sugar and starch level of each sample. It was

equal to 50g of available carbohydrate. Moreover,

available carbohydrate and the amount of sample

were determined using this following formulae

(Handayani and Ayustaningwarno, 2014).

Standard food material used was 25 of pure glucose.

The result of the calculation of the number of

brownies made from mocaf-black glutinous rice flour

given to subjects is presented in Table 2.

Table 2: The Amount of Brownies as the Tested Food Made

from Mocaf-Black Glutinous Rice Flour Equal to 25 g of

Available Carbohydrate.

Ratio

of The

Flours

Starch

Content

(%)

Total

Sugar

Content

(%)

Available

Carbohydrate

(%)

Mass of

Brownies

Sample

(g/subject)

1:1 4.79 16.47 21.74 229.99

1:2 4.15 14.05 18.61 268.66

2:1 5.52 12.71 18.78 266.18

3.3 Result of Chemical Analysis

Chemical analysis on brownies made from mocaf-

black glutinous rice flour involved analyses on total

sugar, starch, protein, lipid, and fiber levels. The

results of analyses on total sugar and starch levels are

listed in Table 2; while the results of analyses on total

protein, lipid, and fiber contents are presented in

Table 3.

Table 3: Protein, Lipid, and Fibre Content (%).

Ratio of

The

Flours

Protein

Content

(%)

Lipid

Content

(%)

Food Fiber

Content

(%)

1:1 6.50±0.0005 34.34±0.0018 10.46±0.0010

1:2 6.44±0.0004 33.13±0.0009 13.23±0.0017

2:1 5.17±0.0005 32.53±0.0022 14.30±0.0025

Available carbohydrate =

total glucose level + (1.1 × starch content)

Amount of sample = ________25 g ___ × 100

Available carbohydrate

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

141

3.4 Glycemic Response, Glycemic

Index, and Glycemic Load

Glycemic index indicated the blood glucose response

of subjects consuming food containing carbohydrate

compared to that of subjects consuming standard food

that was in the form of glucose or bread (Venn and

Green, 2007). High GI rapidly increased blood

glucose; while low GI slowly increased blood

glucose. The high GI was affected by various factors,

among them were the comparison of amylose and

amylopectin, monosaccharide sugar level, starch

digestibility, fiber level, protein and lipid levels,

processing method, and anti-nutrition compound

presence (Arif et al., 2013).

Blood glucose response to standard glucose food

and brownies made from mocaf-black glutinous rice

flour with the ratios of mocaf to black glutinous rice

flour 1:1, 1:2, and 2:1 is presented in Figure 1.

Figure 1: Blood glucose Response to Standard Food

(Glucose) and Tested Food (Brownies Made from Mocaf-

Black Glutinous Rice Flour).

Physiological condition of sugar blood level of

someone after food consumption was called glycemic

response. Meanwhile, food with low GI and that with

high GI were different on the basis of their glucose

digestion and adsorption rates and glucose level

fluctuation in blood. Food with low GI had a slow

digestion process slowing the rate of gastric emptying

and causing food suspension (chime) to be slowly

proceeded to the small intestine. It caused a relatively

small fluctuation of blood glucose level indicated by

sloping glycemic response curve. Contrastively, food

with high GI indicated a rapid rate of carbohydrate

digestion, glucose adsorption, and gastric emptying,

so that the fluctuation of blood glucose level was also

relatively high. It was because most glucose

adsorption occurred on the upper part of small

intestine only. Moreover, glycemic response curve of

food with high GI indicated fluctuation in the forms

of more prominent peak and sharper decline curves

(Arif et al., 2013).

Glycemic index of gluten-free brownies made

from mocaf-black glutinous rice flour was measured

using Incremental Area under the Blood Glucose

Response Curve (IAUC) method. We compared the

area under the blood glucose response curve of

standard food with the area under the blood glucose

response curve of the tested food.

Formulae to measure the area under the curve by

Suryaningrum (2016) was as follows:

L = Δ30t/2 + Δ30t + (Δ60 – Δ30)t/2 + Δ60 + (Δ90

– Δ60)t/2+ Δ90 + (Δ120 – Δ90)t/2

Description:

L = area under the curve

t = time interval of blood taking (30 minutes)

Δ30 = difference of blood glucose level 30

minutes among after consume the sample

and after fasting

Δ60 = difference of blood glucose level 60

minutes among after consume the sample

and after fasting

Δ90 = difference of blood glucose level 90

minutes among after consume the sample

and after fasting

Δ120 = difference of blood glucose level 120

minutes among after consume the sample

and after fasting

Result of glycemic index measurement (Table 4)

indicated that all treatments in the form of different

ratios of mocaf to black glutinous rice flour generated

brownies with low-IG.

Table 4: Glycemic Index of Gluten-free Made from Mocaf-

Black Glutinous Rice (BGR) Flour.

Tested Food

Glycemic

Index

Category

Browniesmocaf-BGR

flour 1:1

9.21 Low

Brownies mocaf-BGR

flour 1:2

9.30 Low

Brownies mocaf-BGR

flour 2:1

8.25 Low

Low GL (< 10), moderate GL (11-19), high GL (> 20)

(Venn and Green, 2007).

Venn and Green (2007) concluded that higher GI

in food might result in low GL if the food was

consumed in a small amount; while low GI might

result in high GL when consumed in an excessive

amount.

Glycemic load might give a complete description

of the impact of carbohydrate food portion consumed.

In this research, the tested food given to respondents

contained available carbohydrate equal to 25 gr. Low

GL found in the three brownie products would give

them low blood sugar response.

4 CONCLUSIONS

Gluten-free brownies made from mocaf-black

glutinous rice flour had low glycemic index (GI) and

glycemic load (GL). GI of brownies with the ratios of

mocaf to black glutinous rice flour 1:1, 1:2, and 2:1

were 37.66, 41.12, and 31.28, respectively; while GL

of that was 9.21, 9.30, and 8.25 respectively.

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

143

ACKNOWLEDGEMENTS

The authors would like to thank the Ministry of

Research, Technology, and Higher Education that has

funded this research through Hibah Penelitian Dosen

Pemula Tahun Pendanaan 2019 program. The authors

would also like to thank the Institute of Research and

Community Service of Universitas Slamet Riyadi that

had given an opportunity to propose a research

proposal and research performance, the rector of

UNISRI, and the head and staffs of the laboratory of

Faculty of Food Technology and Industry UNISRI

Surakarta that had provided laboratory facilities and

assistance to complete the research.

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