2022_Evaluation of Melon Manis Terengganu Peel Powder as a Functional Food and its Effect on Glycemic Response in Adults at Risk of Type 2 Diabetes
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| date | 2022-10-02 |
| format | General Document |
| id | 15759 |
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| internalnotes | Sila masukkan subject wajib Dissertations, Academic. Terima kasih... |
| originalfilename | 15759_97e102e92107c91.pdf |
| person | Ong Ying Qian |
| recordtype | oai_dc |
| resourceurl | https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15759 |
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| spelling | 15759 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15759 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection3 General Document Malaysia Library Staff (Top Management) Library Staff (Management) Library Staff (Support) Terengganu Faculty of Health Sciences English application/pdf 1.5 286 Server storage Scanned document Universiti Sultan Zainal Abidin UniSZA Private Access UNIVERSITI SULTAN ZAINAL ABIDIN SAMBox 2.3.4; modified using iTextSharp™ 5.5.10 ©2000-2016 iText Group NV (AGPL-version) Copyright©PWB2025 15759_97e102e92107c91.pdf 2022_Evaluation of Melon Manis Terengganu Peel Powder as a Functional Food and its Effect on Glycemic Response in Adults at Risk of Type 2 Diabetes 2022-10-02 Functional foods—Health benefits The increasing trend of Type 2 diabetes mellitus (T2DM) incidence worldwide needs immediate attention. Dietary fiber plays a vital role in improving blood glucose metabolism and lowering the risk of T2DM. Melon Manis Terengganu (MMT) peel which is discarded as waste can be a potential dietary fiber source. However, little is known about the utilization of MMT peel. Therefore, this study aimed to investigate the acute effect of MMT peel powder on glycemic response, satiety and food intake in adults at risk of T2DM. In Phase 1, MMT peel was dried and ground into powder followed by the nutritional composition and physicochemical properties analysis. Next, in Phase 2, MMT peel powder was formulated as Formulations 0, 1, 2 and 3 with sweetener ratios of 0%, 40%, 50% and 60%, respectively for sensory evaluations, in vitro hypoglycemic effect and starch hydrolysis analysis. The two best formulations (Formulation 0 and Formulation 3) were chosen according to the results obtained from Phase 2. The nutritional composition and physicochemical properties were determined in Phase 3 to select the best formulation. For Phase 4, an open-label crossover acute intervention study was conducted on 30 respondents residing at Kuala Nerus, Terengganu. The respondents had consumed Formulation 3 (A) and control (B) with study’s breakfast based on a randomly assigned treatment sequences (AB, BA). Capillary blood glucose and perceived satiety were determined at baseline (0 min), 30, 60, 90 and 120 min followed by post-intervention food intake measurement. MMT peel powder was rich in dietary fiber of 49.25 ± 2.05 g/100g. It was also high in protein, vitamin A, vitamin D, calcium, magnesium and iron, low in fat, and a good source of zinc. The analysis of variance (ANOVA) test showed that Formulation 3 (60% sweetener) was the most acceptable for consumption with the lowest in vitro hypoglycemic effect. Besides, it had the lowest starch components content as well as hydrolysis index (HI) and estimated glycemic index (eGI) than Formulation 0 (0% sweetener). Next, the independent t-test reported that Formulation 3 had significantly a lower moisture, crude protein, crude fat, crude fiber, ash, total dietary fiber, energy, vitamins and minerals content than Formulation 0 with lower physicochemical properties. The general linear model (GLM) revealed significant time, condition, and time*condition effects (p < 0.001) in blood glucose levels. Also, the intervention study reported that respondents who consumed formulated MMT peel powder had a significantly lower blood glucose 2-hr incremental area under the curve (iAUC) and maximum concentration (CMax) than control (p < 0.001). Significantly greater perceived satiety, lower energy and fat intake as well as higher dietary fiber intake was also observed in the intervention group than the placebo group (p < 0.05). The formulated MMT peel powder positively impacts the glycemic response, satiety and food intake with the potential to be utilized as a functional beverage. This study finding signify the commercialization value of MMT peel and positively contributed to its efficient food waste management. Ong Ying Qian Dissertations, Academic Sila masukkan subject wajib Dissertations, Academic. Terima kasih... Melon Manis Terengganu Peel Powder Functional Food For Diabetes Prevention Glycemic Response Modulation Thesis |
| spellingShingle | 2022_Evaluation of Melon Manis Terengganu Peel Powder as a Functional Food and its Effect on Glycemic Response in Adults at Risk of Type 2 Diabetes |
| state | Terengganu |
| subject | Functional foods—Health benefits Dissertations, Academic |
| summary | The increasing trend of Type 2 diabetes mellitus (T2DM) incidence worldwide needs immediate attention. Dietary fiber plays a vital role in improving blood glucose metabolism and lowering the risk of T2DM. Melon Manis Terengganu (MMT) peel which is discarded as waste can be a potential dietary fiber source. However, little is known about the utilization of MMT peel. Therefore, this study aimed to investigate the acute effect of MMT peel powder on glycemic response, satiety and food intake in adults at risk of T2DM. In Phase 1, MMT peel was dried and ground into powder followed by the nutritional composition and physicochemical properties analysis. Next, in Phase 2, MMT peel powder was formulated as Formulations 0, 1, 2 and 3 with sweetener ratios of 0%, 40%, 50% and 60%, respectively for sensory evaluations, in vitro hypoglycemic effect and starch hydrolysis analysis. The two best formulations (Formulation 0 and Formulation 3) were chosen according to the results obtained from Phase 2. The nutritional composition and physicochemical properties were determined in Phase 3 to select the best formulation. For Phase 4, an open-label crossover acute intervention study was conducted on 30 respondents residing at Kuala Nerus, Terengganu. The respondents had consumed Formulation 3 (A) and control (B) with study’s breakfast based on a randomly assigned treatment sequences (AB, BA). Capillary blood glucose and perceived satiety were determined at baseline (0 min), 30, 60, 90 and 120 min followed by post-intervention food intake measurement. MMT peel powder was rich in dietary fiber of 49.25 ± 2.05 g/100g. It was also high in protein, vitamin A, vitamin D, calcium, magnesium and iron, low in fat, and a good source of zinc. The analysis of variance (ANOVA) test showed that Formulation 3 (60% sweetener) was the most acceptable for consumption with the lowest in vitro hypoglycemic effect. Besides, it had the lowest starch components content as well as hydrolysis index (HI) and estimated glycemic index (eGI) than Formulation 0 (0% sweetener). Next, the independent t-test reported that Formulation 3 had significantly a lower moisture, crude protein, crude fat, crude fiber, ash, total dietary fiber, energy, vitamins and minerals content than Formulation 0 with lower physicochemical properties. The general linear model (GLM) revealed significant time, condition, and time*condition effects (p < 0.001) in blood glucose levels. Also, the intervention study reported that respondents who consumed formulated MMT peel powder had a significantly lower blood glucose 2-hr incremental area under the curve (iAUC) and maximum concentration (CMax) than control (p < 0.001). Significantly greater perceived satiety, lower energy and fat intake as well as higher dietary fiber intake was also observed in the intervention group than the placebo group (p < 0.05). The formulated MMT peel powder positively impacts the glycemic response, satiety and food intake with the potential to be utilized as a functional beverage. This study finding signify the commercialization value of MMT peel and positively contributed to its efficient food waste management. |
| title | 2022_Evaluation of Melon Manis Terengganu Peel Powder as a Functional Food and its Effect on Glycemic Response in Adults at Risk of Type 2 Diabetes |
| title_full | 2022_Evaluation of Melon Manis Terengganu Peel Powder as a Functional Food and its Effect on Glycemic Response in Adults at Risk of Type 2 Diabetes |
| title_fullStr | 2022_Evaluation of Melon Manis Terengganu Peel Powder as a Functional Food and its Effect on Glycemic Response in Adults at Risk of Type 2 Diabetes |
| title_full_unstemmed | 2022_Evaluation of Melon Manis Terengganu Peel Powder as a Functional Food and its Effect on Glycemic Response in Adults at Risk of Type 2 Diabetes |
| title_short | 2022_Evaluation of Melon Manis Terengganu Peel Powder as a Functional Food and its Effect on Glycemic Response in Adults at Risk of Type 2 Diabetes |
| title_sort | 2022_evaluation of melon manis terengganu peel powder as a functional food and its effect on glycemic response in adults at risk of type 2 diabetes |