Abstract:Comparing brown rice cake with flour cake on the market，the calorie and nutritional components of brown rice cake were analyzed.Taking glucose as the benchmark and flour cake as the control，10 college students（5malesand 5females）aged 20or so were tested for blood glucose level and satiety level within 120 min after each sample was eaten by fingertip blood glucose determination method.Finally，the blood glycemic index（GI）of the two samples was calculated.And satiety index （SI）.The average GI values of brown rice cake and flour cake were 21.30 and 45.41 respectively，and the average SI values were 53.53 and 44.68 respectively.The results showed that the GI value of brown rice cake was significantly lower than that of market flour cake，while the SI value of brown rice cake was higher than that of market flour cake，which indicated that brown rice cake was a product of low glycemic index and suitable for people with low fat and sugar.This result also provided a new direction for the development of brown rice products.