Functional properties of gluten-free gathotan noodle: lipid profile and satiety power

Gathotan flour had been made into gluten-free gathotan noodle with acceptable texture and sensory characteristics. This work deals with examining profile, and satiety power of gathotan noodle. Lipid profile was determined using fifteen wistar mice for each control or treatment group. Lipid profile was expressed as concentration of total triglyceride, total cholesterol, LDL, and HDL. Satiety power was studied using 30 volunteers and expressed as time to return to baseline pre-prandial level. Consumption of gathotan noodle reduced all lipid profile parameters, with total triglycerides, total cholesterol, HDL, and LDL were 32.46, 20.4, 19.8, 8.46 mg/dL in treatment mice, and 61.67, 71.6, 34.93, 12.46 mg/dL, in control mice, respectively. Consumption of gathotan noodle showed that fullness was reached by consuming about half (100 g cooked noodle) of that of control noodle (200 g of cooked wheat noodle). In either gathotan or control noodle, hunger started at 60 min after consumption. (c) All Rights Reserved