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...
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2013
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my-usm-ep.451032019-07-31T07:56:58Z Controlling Delivery Of Capsaicin From Layered-Flat Noodles Using Gastro-Resistant Dough Layers 2013-07 Li, Ling Yun T11.95-12.5 Industrial directories 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. 2013-07 Thesis http://eprints.usm.my/45103/ http://eprints.usm.my/45103/1/Li%20Ling%20Yun24.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri |
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Universiti Sains Malaysia |
| collection |
USM Institutional Repository |
| language |
English |
| topic |
T11.95-12.5 Industrial directories |
| spellingShingle |
T11.95-12.5 Industrial directories Li, Ling Yun Controlling Delivery Of Capsaicin From Layered-Flat Noodles Using Gastro-Resistant Dough Layers |
| description |
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. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Li, Ling Yun |
| author_facet |
Li, Ling Yun |
| author_sort |
Li, Ling Yun |
| title |
Controlling Delivery Of Capsaicin
From Layered-Flat Noodles Using
Gastro-Resistant Dough Layers |
| title_short |
Controlling Delivery Of Capsaicin
From Layered-Flat Noodles Using
Gastro-Resistant Dough Layers |
| title_full |
Controlling Delivery Of Capsaicin
From Layered-Flat Noodles Using
Gastro-Resistant Dough Layers |
| title_fullStr |
Controlling Delivery Of Capsaicin
From Layered-Flat Noodles Using
Gastro-Resistant Dough Layers |
| title_full_unstemmed |
Controlling Delivery Of Capsaicin
From Layered-Flat Noodles Using
Gastro-Resistant Dough Layers |
| title_sort |
controlling delivery of capsaicin
from layered-flat noodles using
gastro-resistant dough layers |
| granting_institution |
Universiti Sains Malaysia |
| granting_department |
Pusat Pengajian Teknologi Industri |
| publishDate |
2013 |
| url |
http://eprints.usm.my/45103/1/Li%20Ling%20Yun24.pdf |
| _version_ |
1747821456103833600 |