Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder
This study was conducted to determine the proximate composition, total dietary fibre, antioxidant activities and total phenolic content of wood ear mushroom and instant noodles incorporated with 5% of the mushroom powder. The proximate composition of wood ear mushroom powder was 9.76 %, 2.40 %, 7.52...
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| Format: | Proceedings |
| Language: | English English |
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Faculty of Science and Natural Resources
2021
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| Online Access: | https://eprints.ums.edu.my/id/eprint/32052/1/Proximate%20composition%20and%20antioxidant%20activities%20of%20instant%20noodle%20fortified%20with%20wood%20ear%20mushroom%20%28auricularia%20polytricha%29%20powder.ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32052/2/PROXIMATE%20COMPOSITION%20AND%20ANTIOXIDANT%20ACTIVITIES%20OF%20INSTANT%20NOODLE%20FORTIFIED%20WITH%20WOOD%20EAR%20MUSHROOM%20%28Auricularia%20polytricha%29%20POWDER.pdf |
| _version_ | 1825714621924769792 |
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| author | Muhammad Kamil Zakaria Ramlah George @ Mohd. Rosli Patricia Matanjun |
| author_facet | Muhammad Kamil Zakaria Ramlah George @ Mohd. Rosli Patricia Matanjun |
| author_sort | Muhammad Kamil Zakaria |
| collection | UMS |
| description | This study was conducted to determine the proximate composition, total dietary fibre, antioxidant activities and total phenolic content of wood ear mushroom and instant noodles incorporated with 5% of the mushroom powder. The proximate composition of wood ear mushroom powder was 9.76 %, 2.40 %, 7.52 %, 0.15 %, 48.06 %, 69.43 % for moisture, ash, protein, fat, crude fibre, carbohydrate, and total dietary fibre, respectively. The incorporation of wood ear mushroom powder had significant (p=0.000) effect on the proximate composition of the instant noodles where it significantly affects the moisture and improved the ash, protein, total dietary fibre, and antioxidant activities. The proximate composition of 5% wood ear mushroom noodles was 10.20% moisture, 2.87% ash, 12.32% protein, 0.22% fat, 5.68% crude fibre and 72.14% carbohydrates while the total dietary fibre was 12.89%. The DPPH inhibition and reducing power capacity was due to the increase of total phenolic content 1.19 mg/ml per GAE in modified instant noodles. In conclusion, the addition of wood ear mushroom powder could have potential health benefits. |
| first_indexed | 2024-03-06T03:14:32Z |
| format | Proceedings |
| id | ums.eprints-32052 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:14:32Z |
| publishDate | 2021 |
| publisher | Faculty of Science and Natural Resources |
| record_format | dspace |
| spelling | ums.eprints-320522022-03-30T09:46:10Z https://eprints.ums.edu.my/id/eprint/32052/ Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder Muhammad Kamil Zakaria Ramlah George @ Mohd. Rosli Patricia Matanjun QK710-899 Plant physiology TX341-641 Nutrition. Foods and food supply This study was conducted to determine the proximate composition, total dietary fibre, antioxidant activities and total phenolic content of wood ear mushroom and instant noodles incorporated with 5% of the mushroom powder. The proximate composition of wood ear mushroom powder was 9.76 %, 2.40 %, 7.52 %, 0.15 %, 48.06 %, 69.43 % for moisture, ash, protein, fat, crude fibre, carbohydrate, and total dietary fibre, respectively. The incorporation of wood ear mushroom powder had significant (p=0.000) effect on the proximate composition of the instant noodles where it significantly affects the moisture and improved the ash, protein, total dietary fibre, and antioxidant activities. The proximate composition of 5% wood ear mushroom noodles was 10.20% moisture, 2.87% ash, 12.32% protein, 0.22% fat, 5.68% crude fibre and 72.14% carbohydrates while the total dietary fibre was 12.89%. The DPPH inhibition and reducing power capacity was due to the increase of total phenolic content 1.19 mg/ml per GAE in modified instant noodles. In conclusion, the addition of wood ear mushroom powder could have potential health benefits. Faculty of Science and Natural Resources 2021-10 Proceedings PeerReviewed text en https://eprints.ums.edu.my/id/eprint/32052/1/Proximate%20composition%20and%20antioxidant%20activities%20of%20instant%20noodle%20fortified%20with%20wood%20ear%20mushroom%20%28auricularia%20polytricha%29%20powder.ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/32052/2/PROXIMATE%20COMPOSITION%20AND%20ANTIOXIDANT%20ACTIVITIES%20OF%20INSTANT%20NOODLE%20FORTIFIED%20WITH%20WOOD%20EAR%20MUSHROOM%20%28Auricularia%20polytricha%29%20POWDER.pdf Muhammad Kamil Zakaria and Ramlah George @ Mohd. Rosli and Patricia Matanjun (2021) Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder. https://drive.google977-2-73-522200-2.com/file/d/1zKEpSiYvg9vZHHzuKra49512D_AMLubu/view |
| spellingShingle | QK710-899 Plant physiology TX341-641 Nutrition. Foods and food supply Muhammad Kamil Zakaria Ramlah George @ Mohd. Rosli Patricia Matanjun Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder |
| title | Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder |
| title_full | Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder |
| title_fullStr | Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder |
| title_full_unstemmed | Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder |
| title_short | Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder |
| title_sort | proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom auricularia polytricha powder |
| topic | QK710-899 Plant physiology TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/32052/1/Proximate%20composition%20and%20antioxidant%20activities%20of%20instant%20noodle%20fortified%20with%20wood%20ear%20mushroom%20%28auricularia%20polytricha%29%20powder.ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32052/2/PROXIMATE%20COMPOSITION%20AND%20ANTIOXIDANT%20ACTIVITIES%20OF%20INSTANT%20NOODLE%20FORTIFIED%20WITH%20WOOD%20EAR%20MUSHROOM%20%28Auricularia%20polytricha%29%20POWDER.pdf |
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