Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level

Purwandari U, . and Tristiana G.R, . and Hidayati D, . Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level. pp. 1629-1634. ISSN 22317546

This work evaluated gathotan noodle on its antioxidant activity and effect of consumption on blood glucose concentration. Gathotan is fermented cassava product originated from Central and East Java Indonesia colonised mainly by dematiaceous fungus Botryodiplodia theobromae Pat. Gathotan flour was made into gluten-free noodle using pregelatinised gathotan flour consisting of 1:7 ratio of flour and water. Pregelatinised flour was mixed with dry gathotan flour of 5:6 ratio. Antioxidant activity of gathotan flour and noodle was expressed as total phenolic compounds scavenging ability and vitamin E equivalents. Seven healthy non-diabetic participants with body mass index ranging from 18-22 were employed in the test to measure blood glucose concentration after gathotan noodle consumption. A commercial kit was used in the determination of blood glucose concentration. White bread was used as control and for developing a baseline. Results showed that both gathotan flour and noodle had antioxidant activity but it reduced in gathotan noodle. Gathotan flour had scavenging ability of 90.33 18.92 mg/100 g equivalent to vitamin E and 419.43 mg/100 g total phenolic compounds. Whilst gathotan noodle had 84.26 inhibition of DPPH 7.9 mg/100 g equivalents to vitamin E and 14.13 mg/100 g total phenolic compounds. Consumption of gathotan noodle increased blood glucose level quicker compared to that of white bread consumption. However gathotan noodle consumption also reduced blood glucose level back to fasting level quicker than control meal. Gathotan noodle showed a possible antidiabetic effect since at the end of two hours testing period it reduced blood glucose level to be lower than fasting level.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(04)%202014/51%20IFRJ%...

Abstract

This work evaluated gathotan noodle on its antioxidant activity and effect of consumption on blood glucose concentration. Gathotan is fermented cassava product originated from Central and East Java Indonesia colonised mainly by dematiaceous fungus Botryodiplodia theobromae Pat. Gathotan flour was made into gluten-free noodle using pregelatinised gathotan flour consisting of 1:7 ratio of flour and water. Pregelatinised flour was mixed with dry gathotan flour of 5:6 ratio. Antioxidant activity of gathotan flour and noodle was expressed as total phenolic compounds scavenging ability and vitamin E equivalents. Seven healthy non-diabetic participants with body mass index ranging from 18-22 were employed in the test to measure blood glucose concentration after gathotan noodle consumption. A commercial kit was used in the determination of blood glucose concentration. White bread was used as control and for developing a baseline. Results showed that both gathotan flour and noodle had antioxidant activity but it reduced in gathotan noodle. Gathotan flour had scavenging ability of 90.33 18.92 mg/100 g equivalent to vitamin E and 419.43 mg/100 g total phenolic compounds. Whilst gathotan noodle had 84.26 inhibition of DPPH 7.9 mg/100 g equivalents to vitamin E and 14.13 mg/100 g total phenolic compounds. Consumption of gathotan noodle increased blood glucose level quicker compared to that of white bread consumption. However gathotan noodle consumption also reduced blood glucose level back to fasting level quicker than control meal. Gathotan noodle showed a possible antidiabetic effect since at the end of two hours testing period it reduced blood glucose level to be lower than fasting level.

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Item Type:	Article
AGROVOC Term:	Noodles
AGROVOC Term:	Antioxidants
AGROVOC Term:	Cassava
AGROVOC Term:	Botryodiplodia theobromae
AGROVOC Term:	Blood glucose
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21828

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