The use of flour from fraction of parboiled paddy milling results and low-calorie sweeteners on the quality and glycemic index of biscuits

Abstract

The number of diabetic patients in Indonesia continues to increase, while the availability of edible snacks for them is still limited. Therefore, this study aims to produce biscuits with low glycemic index that are favored by panelists using rice, broken rice, and bran flours from milled parboiled paddy and mixture of low-calorie sweeteners. This study was conducted with a completely randomized design using two factors, namely, type of flour (rice, broken rice, and bran), and a mixture of low-calorie sweeteners. The rice, broken rice, and bran flours used were 40%, 30%, and 20%, respectively. Meanwhile, the sweetener was made in 6 variations, namely: sweetener 1 consists of isomalt, sorbitol, and acesulfame, sweetener 2 consists of isomalt and acesulfame, sweetener 3 consists of sorbitol and acesulfame, sweetener 4 consists of refined sugar and sorbitol, sweetener 5 consist of stevia (powder), and sweetener 6 consists of refined sugar. The analysis covered the chemical and physical properties, as well as panelists’ preference level for the biscuits. The results showed that biscuits made using 40% rice, 30% broken rice, and 20% bran flours with a mixture of sweetener 4 (40% sorbitol and 60% refined sugar) were all favored and accepted by the panelists. Meanwhile, the most preferred are biscuits with 40% rice flour and a mixture of sweetener 4; these particular biscuits, have 5.69% water content, 6.65% protein, 20.57% sugar, the texture of 1249 g, lightness of 72.72, total phenol content of 2549 mg GAE/kg, and glycemic index of 31. These biscuits are suitable as snacks for diabetics due to their low glycemic index (< 55).