Influence of Brown Rice Flour Waffles on Blood Glucose, Appetite, and Satiety in Healthy Participants: A Randomized Controlled Trial

Sitthisak  Koedphon; Natthakanya  Khwanyu; Sasivimol  Kansa; Peeraya  Teeraprakarnrat; Tanu-udom Maneesing

Authors

Sitthisak Koedphon Nutrition Department, Bangkok Hospital Rayong, Rayong, 21000 Thailand
Natthakanya Khwanyu Nutrition Department, Muaklek Hospital, Saraburi, 18180 Thailand
Sasivimol Kansa Nutrition Department, Suranaree University of Technology Hospital, Nakhon Ratchasima, 30000 Thailand
Peeraya Teeraprakarnrat Nutrition Department, TDCX Company Limited, Bangkok, 10400 Thailand
Tanu-udom Maneesing Nutrition Department, Faculty of Allied Health Science, Burapha University, Chonburi, 20130 Thailand

Keywords:

Waffle, Brown rice flour, Wheat flour, Blood glucose levels

Abstract

Waffles are a popular dessert, typically prepared with wheat flour—a source of simple carbohydrate. Excessive consumption of simple carbohydrates has been linked to an increased risk of non-communicable diseases, especially diabetes mellitus. Therefore, substituting wheat flour with brown rice flour may benefit blood glucose control, a hypothesis that has not yet been evaluated. In this single-blinded, parallel, randomized controlled trial, coded (AB) block randomization was implemented in 20 healthy participants with body mass index ranging from 18.5-22.9 kg/m2. Sensory acceptance was assessed using a 5-point hedonic scale evaluating parameters such as odor, taste, texture, appearance, and overall acceptability. In a single-meal intervention, blood glucose and hunger-satiety levels were measured in an experimental room at baseline and at 30, 60, 90, and 120 min after consumption of a randomized waffle formulation. Sensory acceptance testing revealed that waffles prepared with brown rice flour received significantly lower ratings for taste, texture, and overall appeal (p<0.05). Blood glucose responses in the brown rice group showed significant differences at 30, 60, and 90 min (p<0.001, p<0.001, and p=0.045, respectively), with percentage reductions in blood glucose levels observed at intervals of 0-60 (+27.89 vs. +34.04), 0-90 (+17.44 vs. +21.69), and 0-120 min (+5.78 vs. +8.01) compared to waffles made with wheat flour. No significant differences were found between the groups with respect to incremental area under the curve or hunger-satiety levels (p > 0.05). In conclusion, incorporating brown rice flour into waffles may help reduce blood glucose levels and enhance satiety, indicating potential for further product development to broaden its consumer acceptance.

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