Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder

• Main Authors: Muhammad Kamil Zakaria, Ramlah George @ Mohd. Rosli, Patricia Matanjun
• Format: Proceedings
• Language: English; English
• Published: Faculty of Science and Natural Resources 2021
• Subjects: QK710-899 Plant physiology; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32052/1/Proximate%20composition%20and%20antioxidant%20activities%20of%20instant%20noodle%20fortified%20with%20wood%20ear%20mushroom%20%28auricularia%20polytricha%29%20powder.ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32052/2/PROXIMATE%20COMPOSITION%20AND%20ANTIOXIDANT%20ACTIVITIES%20OF%20INSTANT%20NOODLE%20FORTIFIED%20WITH%20WOOD%20EAR%20MUSHROOM%20%28Auricularia%20polytricha%29%20POWDER.pdf; https://eprints.ums.edu.my/id/eprint/32052/; https://drive.google977-2-73-522200-2.com/file/d/1zKEpSiYvg9vZHHzuKra49512D_AMLubu/view

This study was conducted to determine the proximate composition, total dietary fibre, antioxidant activities and total phenolic content of wood ear mushroom and instant noodles incorporated with 5% of the mushroom powder. The proximate composition of wood ear mushroom powder was 9.76 %, 2.40 %, 7.52...