Nutritional composition, antioxidant activities and glycaemic properties of instant noodles fortified with wood ear mushroom (auricularia cornea) powder
The Auricularia cornea or also known as wood ear mushroom (WEM) is a popular edible microfungi because of its delicacy and biological activities. This study aims to determine the species, nutritional value, antioxidant activities and glycaemic effect of fortified instant noodles with WEM powder. The...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2023
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/41313/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/41313/2/FULLTEXT.pdf |
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| Summary: | The Auricularia cornea or also known as wood ear mushroom (WEM) is a popular edible microfungi because of its delicacy and biological activities. This study aims to determine the species, nutritional value, antioxidant activities and glycaemic effect of fortified instant noodles with WEM powder. The proximate composition, total dietary fibre (TDF), mineral analysis and antioxidant activities were conducted on the WEM powder, control and 5 % WEM instant noodles. The glycaemic analysis was conducted to evaluate the glycaemic response, glycaemic index, and glycaemic load for both instant noodles. The results revealed WEM powder consist of 48.06% carbohydrate, 37.96% crude fibre, 9.76% moisture, 7.52% protein, 2.40% ash, and 0.15% fat, while the total dietary fibre was 69.43%. The mineral composition of WEM powder was as follows: potassium> calcium> magnesium> sodium> iron> zinc> manganese> copper> selenium~ chromium. Next, the 5% WEM instant noodles had a significant (p<0.05) increased on the ash and total dietary fibre content. The proximate composition of 5% WEM instant noodles was 10.97% moisture, 2.87% ash, 11.39% protein, 0.16% fat, 5.67% crude fibre and 68.93 % carbohydrates while the total dietary fibre was 13.30%. The mineral composition of 5% WEM instant noodles showed there was a significant (p<0.05) increase in potassium, calcium, magnesium, iron, and zinc content while the content of sodium and selenium was significantly (p<0.05) lower than the control. The instant noodles with WEM had higher (p<0.05) total phenolic content (1.19 mg/mL per GAE) than the control (0.93 mg/mL per GAE). The 5% WEM instant noodles had significantly strong antioxidant activity with low IC50 of DPPH inhibition at 13.00 mg/mL and a high value of ferric reducing power capacity, 7.64 μM FeSO4/g. Moreover, the glycaemic response of 10 respondents shows the instant noodles with WEM exhibited a hypoglycaemic effect. 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 instant noodles with WEM respectively. There was a significant difference in the mean of IAUC between reference and test food (p<0.05). The glycaemic index value of the control was high (75.84) while the fortified instant noodles were medium (68.91) and both noodles have high glycaemic load. In conclusion, WEM contained nutrients like traditional food components that could be incorporated into noodles and exhibit several biological activities. |
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