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Glycemic index and sensory evaluation of breadfruit resistant starch bread

The objective of the present study is to determine the Glycaemic Index (GI), mood effect and cognitive function of chocolate fortified with purple sweet potato (PSP), orange sweet potato (OSP) and pumpkin among female students. The control and three types of fortified chocolates were tested on 10...

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Main Authors: Zarinah, Zakaria, Syamimi, Yusuf, Norshazila, Shahidan, Nurul Zaizuliana, Rois Anwar
Format: Conference or Workshop Item
Language:English
Published: 2018
Subjects:
S Agriculture (General)
SB Plant culture
Online Access:http://eprints.unisza.edu.my/1471/1/FH03-FBIM-18-20496.pdf
http://eprints.unisza.edu.my/1471/
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spelling my-unisza-ir.14712020-11-17T00:56:47Z http://eprints.unisza.edu.my/1471/ Glycemic index and sensory evaluation of breadfruit resistant starch bread Zarinah, Zakaria Syamimi, Yusuf Norshazila, Shahidan Nurul Zaizuliana, Rois Anwar S Agriculture (General) SB Plant culture The objective of the present study is to determine the Glycaemic Index (GI), mood effect and cognitive function of chocolate fortified with purple sweet potato (PSP), orange sweet potato (OSP) and pumpkin among female students. The control and three types of fortified chocolates were tested on 10 healthy female students to determine their blood glucose level before (0 min) and after 30, 60, 90 and 120 min of chocolate consumptions and the GI of these chocolate was determined. These fortified chocolates were also tested on another 30 healthy female students to observe mood effect for every 30 until 90 min by using a 7-scale mood questionnaire while the percentage of items memorised (any order and in order) after 30 minutes of chocolate consumption was used to observe their cognitive function. From the results, this study concluded that chocolates fortified with PSP and pumpkin were classified as low GI food while chocolates fortified with OSP were medium GI food. Moreover, the consumption of these fortified chocolates also showed good effect on mood and cognitive function. 2018 Conference or Workshop Item NonPeerReviewed text en http://eprints.unisza.edu.my/1471/1/FH03-FBIM-18-20496.pdf Zarinah, Zakaria and Syamimi, Yusuf and Norshazila, Shahidan and Nurul Zaizuliana, Rois Anwar (2018) Glycemic index and sensory evaluation of breadfruit resistant starch bread. In: International conference on agriculture,animal sciences and food technology (ICAFT 2018), 30 Oct 2018, UNISZA.
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
topic S Agriculture (General)
SB Plant culture
spellingShingle S Agriculture (General)
SB Plant culture
Zarinah, Zakaria
Syamimi, Yusuf
Norshazila, Shahidan
Nurul Zaizuliana, Rois Anwar
Glycemic index and sensory evaluation of breadfruit resistant starch bread
description The objective of the present study is to determine the Glycaemic Index (GI), mood effect and cognitive function of chocolate fortified with purple sweet potato (PSP), orange sweet potato (OSP) and pumpkin among female students. The control and three types of fortified chocolates were tested on 10 healthy female students to determine their blood glucose level before (0 min) and after 30, 60, 90 and 120 min of chocolate consumptions and the GI of these chocolate was determined. These fortified chocolates were also tested on another 30 healthy female students to observe mood effect for every 30 until 90 min by using a 7-scale mood questionnaire while the percentage of items memorised (any order and in order) after 30 minutes of chocolate consumption was used to observe their cognitive function. From the results, this study concluded that chocolates fortified with PSP and pumpkin were classified as low GI food while chocolates fortified with OSP were medium GI food. Moreover, the consumption of these fortified chocolates also showed good effect on mood and cognitive function.
format Conference or Workshop Item
author Zarinah, Zakaria
Syamimi, Yusuf
Norshazila, Shahidan
Nurul Zaizuliana, Rois Anwar
author_facet Zarinah, Zakaria
Syamimi, Yusuf
Norshazila, Shahidan
Nurul Zaizuliana, Rois Anwar
author_sort Zarinah, Zakaria
title Glycemic index and sensory evaluation of breadfruit resistant starch bread
title_short Glycemic index and sensory evaluation of breadfruit resistant starch bread
title_full Glycemic index and sensory evaluation of breadfruit resistant starch bread
title_fullStr Glycemic index and sensory evaluation of breadfruit resistant starch bread
title_full_unstemmed Glycemic index and sensory evaluation of breadfruit resistant starch bread
title_sort glycemic index and sensory evaluation of breadfruit resistant starch bread
publishDate 2018
url http://eprints.unisza.edu.my/1471/1/FH03-FBIM-18-20496.pdf
http://eprints.unisza.edu.my/1471/
_version_ 1684657704461664256
score 13.211869

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