Please use this identifier to cite or link to this item:
https://scholarbank.nus.edu.sg/handle/10635/142063
DC Field | Value | |
---|---|---|
dc.title | CHARACTERISTICS OF ANTHOCYANINS IN FORTIFIED CAKE: A POSSIBLE POTENT INHIBITOR OF LIPASE, X-GLUCOSIDASE AND SUCRASE | |
dc.contributor.author | TEO NI ZHEN | |
dc.date.accessioned | 2018-05-16T18:00:21Z | |
dc.date.available | 2018-05-16T18:00:21Z | |
dc.date.issued | 2018-01-22 | |
dc.identifier.citation | TEO NI ZHEN (2018-01-22). CHARACTERISTICS OF ANTHOCYANINS IN FORTIFIED CAKE: A POSSIBLE POTENT INHIBITOR OF LIPASE, X-GLUCOSIDASE AND SUCRASE. ScholarBank@NUS Repository. | |
dc.identifier.uri | http://scholarbank.nus.edu.sg/handle/10635/142063 | |
dc.description.abstract | Health benefits from the consumption of anthocyanins have been suggested as the result of gastrointestinal tract interactions. Anthocyanin-rich black rice extract powder (ABREP), was incorporated into cake mixtures. The cake matrix provided a protection effect on the anthocyanins at 170oC baking temperature, protecting up to 83.5 2.3 % of batter anthocyanins on average. Anthocyanins antioxidant effects were equivalent to 54.30 0.34 mg of trolox and 227.16 5.83 mg of ascorbic acid per 100 g fresh cakes at the highest fortification level of 2%. Physical properties and quality of the cakes were not significantly different from the control cake, except for the perceived cake colours and the pH values. The ABREP cakes can reduce the potential glucose spike after cake digestion; the in vitro rate of digestion of sucrose in the cake was reduced by up to 4.6 times while starch digestion rate was reduced by up to 2.5 times at 2% fortification. The cakes exhibited an inhibitory effect against sucrase at 10.87 1.27 mg acarbose equivalent, against α-glucosidase at 1.41 0.07 mg acarbose equivalent and against lipase at 2.17 0.12 mg orlistat equivalent at 100 g fresh cakes for 2% fortification level. | |
dc.language.iso | en | |
dc.subject | Anthocyanins, Lipase, Sucrase, a-glucosidase, ABREP | |
dc.type | Thesis | |
dc.contributor.department | CHEMISTRY | |
dc.contributor.supervisor | Weibiao Zhou | |
dc.description.degree | Master's | |
dc.description.degreeconferred | MASTER OF SCIENCE (RSH-FOS) | |
Appears in Collections: | Master's Theses (Open) |
Show simple item record
Files in This Item:
File | Description | Size | Format | Access Settings | Version | |
---|---|---|---|---|---|---|
TeoNZ.pdf | 2.23 MB | Adobe PDF | OPEN | None | View/Download |
Google ScholarTM
Check
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.