Development Of Noodles With Medium Glycemic Index And High Antioxidant From Starch Replacement Ingredients

Aiming to generate a medium to low glycemic index and high antioxidant activity by adding starch replacer with health functionalities, Amorphophallus muelleri blume, moringa leaves, and aloe vera were used as the starch replacers. This part of the project’s status is done, and the final report is ongoing. The research results showed that the finalist noodles recipe was S1 (7.5% glucomannan, 3.125% aloe and 1.25% moringa), S2 (10% glucomannan, 1.25% aloe and 3.75% moringa) and S3 (7.5% glucomannan, 6.25% aloe and 1.25% moringa). The visible appearance showed that the S2 provided a darker brown colour compared to other samples, which correlated to a significantly lowest L* value (65.95). The internal structure determined by confocal laser scanning microscopy of noodles with starch replacers indicated an even distribution of carbohydrates, proteins and fats compared to control. The S3 sample exhibited the noodles’ highest gumminess value (3.48 N), but the hardness was the same for all samples.

The sensory quality of all the samples showed that an increase in moringa leaves resulted in lower acceptance scores. The S2 sample showed it could exhibit the lowest DPPH-IC50 (44.05 mg/mL). The sample with the highest content of glucomannan (S1 and S3) showed a significantly lower estimated glycemic index (eGI) with the medium eGI (65-69 out of 100). The α-glucosidase inhibitory activity of the S2 sample (1,000 ug/mL) was able to inhibit α-glucosidase activity up to 19.73%. Hence, adding starch replacers with functional properties can lead to the sustainable production of healthy noodles as a speciality starchy food.

In the case of dried vegetable sheets (snacks), the results showed that the optimum recipes of dried vegetable sheets consisted of 0.76% glucomannan and 0.76% moringa, which was determined by Box–Behnken design. The visible appearance of all samples provided a dark green colour. The sample exhibited a high hardness value. The sensory quality of all the samples showed that an increase in moringa leaves resulted in lower acceptance scores. The sample showed that it could exhibit a low DPPH-IC50. The sample showed low eGI (45-55 out of 100). The α-glucosidase inhibitory activity of the sample (1,000 ug/mL) was able to inhibit α-glucosidase activity (22.03%).

The impact achieved from this study led to better outcomes for individuals’ or groups health and well-being. The novel ingredients could have a high potential for use as an alternative future food source for the world population. Moreover, teamwork and sustainable development are the main factors in increasing competitiveness in the long-term development of the SDGs project.

SDGs Impact Of The Project

The impact of this project on the SDGs are,

• The development of new healthy food product based on glucomannan flour from Amorphophallus muelleri Blume tuber is established.
• New healthy RTC food and snack products that satisfy the regulation of Thailand Food Standard for people who need low glycemic index food will be produced.
• The TISTR team will also work on transferring the technology to a small, medium enterprise to produce the product commercially.

Hence, the project comes under responsible production and consumption and provides good health and well-being for the local population.

For more details regarding the project kindly contact :

Dr.Waraporn Sorndech ( TISTR ) : waraporn_s@tistr.or.th

International Relations Division of TISTR : ird_staff@tistr.or.th