Next Article in Journal
Meta-Extreme Learning Machine for Short-Term Traffic Flow Forecasting
Next Article in Special Issue
Biochemical Characteristics of Acid-Soluble Collagen from Food Processing By-Products of Needlefish Skin (Tylosurus acus melanotus)
Previous Article in Journal
Nutritional, Antioxidant, Sensory, Energetic, and Electrical Properties of Enriched Pasta
Previous Article in Special Issue
Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Applied Sciences
Volume 12
Issue 24
10.3390/app122412671
applsci-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder

by
Muhammad Kamil Zakaria
1,
Patricia Matanjun
1,*,
Ramlah George
1,
Wolyna Pindi
1,
Hasmadi Mamat
1,
Noumie Surugau
2 and
Jaya Seelan Sathiya Seelan
3
1
Faculty of Food Science & Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
2
Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
3
Institute for Tropical Biology and Conservation, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
*
Author to whom correspondence should be addressed.
Appl. Sci. 2022, 12(24), 12671; https://doi.org/10.3390/app122412671
Submission received: 10 November 2022 / Revised: 3 December 2022 / Accepted: 4 December 2022 / Published: 10 December 2022
(This article belongs to the Special Issue Innovative Food Products and Processing)
Browse Figures
Versions Notes

Abstract

Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrates and increased the ash, crude fibre and total dietary fibre, antioxidant activities and total phenolic content of the instant noodles. Furthermore, the incorporation of 5% WEM significantly increased potassium, calcium, magnesium, iron, and zinc content. The addition of WEM powder reduced the postprandial glycaemic response and produced a moderate glycaemic index (GI). In conclusion, the incorporation with WEM powder could be an effective way of developing nutritious and low GI instant noodles, thus, improving nutrient intake and human health.
Keywords: Auricularia cornea; wood ear mushroom; instant noodles; glycaemic response Auricularia cornea; wood ear mushroom; instant noodles; glycaemic response

Share and Cite

MDPI and ACS Style

Zakaria, M.K.; Matanjun, P.; George, R.; Pindi, W.; Mamat, H.; Surugau, N.; Seelan, J.S.S. Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder. Appl. Sci. 2022, 12, 12671. https://doi.org/10.3390/app122412671

AMA Style

Zakaria MK, Matanjun P, George R, Pindi W, Mamat H, Surugau N, Seelan JSS. Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder. Applied Sciences. 2022; 12(24):12671. https://doi.org/10.3390/app122412671

Chicago/Turabian Style

Zakaria, Muhammad Kamil, Patricia Matanjun, Ramlah George, Wolyna Pindi, Hasmadi Mamat, Noumie Surugau, and Jaya Seelan Sathiya Seelan. 2022. "Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder" Applied Sciences 12, no. 24: 12671. https://doi.org/10.3390/app122412671

APA Style

Zakaria, M. K., Matanjun, P., George, R., Pindi, W., Mamat, H., Surugau, N., & Seelan, J. S. S. (2022). Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder. Applied Sciences, 12(24), 12671. https://doi.org/10.3390/app122412671

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop