Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder

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.

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Abstract

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.

Item Type:	Proceedings
Keyword:	Wood ear mushroom , Instant noodles , Dietary fibre , Proximate composition , Antioxidant
Subjects:	Q Science > QK Botany > QK1-989 Botany > QK710-899 Plant physiology T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	DG MASNIAH AHMAD -
Date Deposited:	30 Mar 2022 17:46
Last Modified:	30 Mar 2022 17:46
URI:	https://eprints.ums.edu.my/id/eprint/32052

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