Thesis

Development of Oyster Mushroom-Brown Rice Puff for Type 2 Diabetes Mellitus Patients: Satiety Evaluation and Blood Glucose Control Among Healthy Adults

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This study is the final part of a larger research which developed a brown rice puff snack enriched
with oyster mushroom intended for T2DM patients. T2DM is a non-communicable disease with rising
global prevalence. Prospective functional foods for T2DM patients include low GI and highly satiating
foods such as brown rice (BR) and oyster mushroom due to its high fiber content and minerals
beneficial for blood glucose homeostasis. As T2DM patients often experience hunger pangs due to
their impaired blood glucose homeostasis, a snack type food was produced in the form of brown rice
puffs enriched with oyster mushroom broth. A randomized crossover design study was done to
examine the brown rice puffs’ effect towards postprandial blood glucose concentration and satiety
compared to white bread, with 11 healthy adults over 3 sessions (2 days washout). GI and satiety were
calculated with their respective incremental area under the curves (IAUC). GI of the BR puffs (67.68)
were not significantly different (p = 0.509) from the control white bread (71). Subjective satiety ratings
(Hunger, Satiety, Desire to Eat and Prospective Food Consumption) were not found to be significantly
different between the samples (p > 0.05). GI of the rice puffs are categorized as a moderate GI food
(56 – 69), while the white bread is a high GI food (>70). Future studies can improve the production of
the rice puffs by optimizing the starch gelatinization and retrogradation.

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Availability

Detail Information

Series Title

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Call Number

FSN 22-003

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

brown rice
oyster mushroom
Type 2 Diabetes Mellitus
Glycemic Index
Satiety

Specific Detail Info

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Statement of Responsibility

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Other version/related

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