The Effect of Fortification of Wood Ear Mushroom Powder (Auricularia sp.) in Instant Noodles on the Postprandial Blood Glucose Level in Human Subjects
The aim of this study was to evaluate the effect of instant noodles fortified with wood ear mushroom (Auricularia sp.) on the postprandial blood glucose level in human subjects. A total of 21 participants had volunteered but only 10 female respondents aged range 23–31years old and have a normal b...
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| Format: | Conference or Workshop Item |
| Language: | English English |
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2022
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| Online Access: | https://eprints.ums.edu.my/id/eprint/35192/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35192/2/FULL%20TEXT.pdf |
| _version_ | 1825715172210114560 |
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| author | Muhammad Kamil Zakaria Ramlah George Patricia Matanjun |
| author_facet | Muhammad Kamil Zakaria Ramlah George Patricia Matanjun |
| author_sort | Muhammad Kamil Zakaria |
| collection | UMS |
| description | The aim of this study was to evaluate the effect of instant noodles fortified with wood ear
mushroom (Auricularia sp.) on the postprandial blood glucose level in human subjects. A total
of 21 participants had volunteered but only 10 female respondents aged range 23–31years
old and have a normal body mass index with a median of 21.04 kg/m2 were selected to
participate in the glycaemic analysis study. They were served with control instant noodles,
fortified instant noodles with wood ear mushroom powder, and three glucose solutions which
all contained a total of 50 g of available carbohydrates in 5 different sessions randomly. The
postprandial blood glucose level within two hours indicated a significant difference (P<0.05)
between the mean of control and fortified instant noodles at 30 minutes (the peak) and 120
minutes. The mean of incremental area under the curve (IAUC) of reference food was the
highest at 269.83 mmol.min/L while the mean of IAUC of the test food was 196.43 mmol.min/L
and 179.78 mmol.min/L for control and fortified noodles respectively. There was a significant
difference (P<0.05) in the mean of IAUC between reference and test food. The value of
glycaemic index value of the control instant noodles was 75.84 (high) while the fortified instant
noodles was 68.91 (medium). In conclusion, the instant noodles fortified with wood ear
mushroom (Auricularia sp.) powder is effective and could be used as a potential functional
ingredient for glycaemic control. |
| first_indexed | 2024-03-06T03:22:47Z |
| format | Conference or Workshop Item |
| id | ums.eprints-35192 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:22:47Z |
| publishDate | 2022 |
| record_format | dspace |
| spelling | ums.eprints-351922023-05-22T03:41:27Z https://eprints.ums.edu.my/id/eprint/35192/ The Effect of Fortification of Wood Ear Mushroom Powder (Auricularia sp.) in Instant Noodles on the Postprandial Blood Glucose Level in Human Subjects Muhammad Kamil Zakaria Ramlah George Patricia Matanjun QH1-(199.5) General Including nature conservation, geographical distribution QP501-801 Animal biochemistry The aim of this study was to evaluate the effect of instant noodles fortified with wood ear mushroom (Auricularia sp.) on the postprandial blood glucose level in human subjects. A total of 21 participants had volunteered but only 10 female respondents aged range 23–31years old and have a normal body mass index with a median of 21.04 kg/m2 were selected to participate in the glycaemic analysis study. They were served with control instant noodles, fortified instant noodles with wood ear mushroom powder, and three glucose solutions which all contained a total of 50 g of available carbohydrates in 5 different sessions randomly. The postprandial blood glucose level within two hours indicated a significant difference (P<0.05) between the mean of control and fortified instant noodles at 30 minutes (the peak) and 120 minutes. The mean of incremental area under the curve (IAUC) of reference food was the highest at 269.83 mmol.min/L while the mean of IAUC of the test food was 196.43 mmol.min/L and 179.78 mmol.min/L for control and fortified noodles respectively. There was a significant difference (P<0.05) in the mean of IAUC between reference and test food. The value of glycaemic index value of the control instant noodles was 75.84 (high) while the fortified instant noodles was 68.91 (medium). In conclusion, the instant noodles fortified with wood ear mushroom (Auricularia sp.) powder is effective and could be used as a potential functional ingredient for glycaemic control. 2022 Conference or Workshop Item PeerReviewed text en https://eprints.ums.edu.my/id/eprint/35192/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/35192/2/FULL%20TEXT.pdf Muhammad Kamil Zakaria and Ramlah George and Patricia Matanjun (2022) The Effect of Fortification of Wood Ear Mushroom Powder (Auricularia sp.) in Instant Noodles on the Postprandial Blood Glucose Level in Human Subjects. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online. |
| spellingShingle | QH1-(199.5) General Including nature conservation, geographical distribution QP501-801 Animal biochemistry Muhammad Kamil Zakaria Ramlah George Patricia Matanjun The Effect of Fortification of Wood Ear Mushroom Powder (Auricularia sp.) in Instant Noodles on the Postprandial Blood Glucose Level in Human Subjects |
| title | The Effect of Fortification of Wood Ear Mushroom Powder
(Auricularia sp.) in Instant Noodles on the Postprandial Blood
Glucose Level in Human Subjects |
| title_full | The Effect of Fortification of Wood Ear Mushroom Powder
(Auricularia sp.) in Instant Noodles on the Postprandial Blood
Glucose Level in Human Subjects |
| title_fullStr | The Effect of Fortification of Wood Ear Mushroom Powder
(Auricularia sp.) in Instant Noodles on the Postprandial Blood
Glucose Level in Human Subjects |
| title_full_unstemmed | The Effect of Fortification of Wood Ear Mushroom Powder
(Auricularia sp.) in Instant Noodles on the Postprandial Blood
Glucose Level in Human Subjects |
| title_short | The Effect of Fortification of Wood Ear Mushroom Powder
(Auricularia sp.) in Instant Noodles on the Postprandial Blood
Glucose Level in Human Subjects |
| title_sort | effect of fortification of wood ear mushroom powder auricularia sp in instant noodles on the postprandial blood glucose level in human subjects |
| topic | QH1-(199.5) General Including nature conservation, geographical distribution QP501-801 Animal biochemistry |
| url | https://eprints.ums.edu.my/id/eprint/35192/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35192/2/FULL%20TEXT.pdf |
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