Controlling Delivery Of Capsaicin From Layered-Flat Noodles Using Gastro-Resistant Dough Layers
This thesis describes the development of a novel capsaicin controlled-release/delivery using redesigned yellow alkaline noodles (i.e. layered noodles, LN) as the delivery system. The proposed LN was prepared by sandwiching the capsaicin-enriched dough (CED) in between two gastro-resistant laye...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2013
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/45103/1/Li%20Ling%20Yun24.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | This thesis describes the development of a novel capsaicin
controlled-release/delivery using redesigned yellow alkaline noodles (i.e. layered
noodles, LN) as the delivery system. The proposed LN was prepared by sandwiching
the capsaicin-enriched dough (CED) in between two gastro-resistant layers. In the
preliminary study, the formulation of CED was designed and the feasibility of using
LN as a capsaicin-carrier was explored. In comparison with conventional noodles
(CN) with equal amount of capsaicin, LN was proven to have significantly lower
(P < 0.05) capsaicin losses during cooking and shorter lingering period of spiciness
in the mouth after consuming the noodles. To withstand the gastro-intestinal
conditions, application of gastro-resistant layers to produce LN was examined. The
gastro-resistant layers were made from (a) wheat flour (LN-C), (b) wheat flour
mixed with resistant starch flour (Fibersym®) (LN-F) and (c) wheat flour mixed with
soy protein isolate (SPI) and microbial transglutaminase (MTG) (LN-MTG),
respectively. Physicochemical properties, texture properties, capsaicin retentions and
predicted glycemic index (pGI) of the developed LN were examined. LN-MTG
showed the highest (P < 0.05) tensile strength and elasticity, as well as the highest
(P < 0.05) capsaicin retention in stimulated mouth and intestinal conditions. In
stimulated gastric conditions, the capsaicin retention of all noodles was similar. The
pGI of LN-MTG and LN-F were similar (P > 0.05) and were significantly lower
(P < 0.05) than LN-C. |
|---|