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Post-exercise ingestion of lactose-free skim milk affects thirst but not subsequent performance and net fluid balance of collegiate badminton athletes
Marla Frances T. Mallari, Alisa Nana, Metta Pinthong, Saiphon Kongkum & Rungchai Chaunchaiyakul

doi: https://doi.org/10.31246/mjn-2018-0144

ABSTRACT

Introduction: The hydration and nutritional needs of badminton athletes are of interest because of the unique demands of the sport on the player’s physiology and skill.
Objectives: The current study investigated the acute effect of lactose-free skim milk (LFM) compared with a iso-volumic carbohydrate electrolyte sport drink (iCE) taken post exercise, on subsequent performance, net fluid balance (NFB) and other selected subjective variables (thirst, gastrointestinal comfort and palatability).
Methods: Eleven collegiate badminton athletes (five male and six female, mean age=19.6±1.7 years, body mass=56.8±5.0 kg) volunteered to participate in this crossover study, with ≥7-day washout between trials. After a 2 h training session, the participants rested for 2 h, ingested the same volume of either LFM or iCE matched for carbohydrate content of 1.0 g carbohydrate/kg body mass. Performance tests were done post-ingestion. The body mass was taken, as well as visual analog scales administered throughout the protocol.
Results: No significant difference between groups was found in terms of performance: aerobic capacity t(10)=0.147, p=0.886 and agility (sideways agility test: t(10)=0.191, p=0.852 and four-corner agility test: t(10)=0.397, p=0.700); and NFB t(10)=0.434, p=0.670. Thirst ratings between groups were significantly different at the end of the performance tests (LFM 6.71±2.09 and iCE 8.03±1.28, t(10)=-2.35, p=0.041). However, the subjective ratings for gastrointestinal comfort and palatability were similar.
Conclusion: When matched for carbohydrate content, acute post-exercise ingestion of LFM offered a significant advantage over the sports drink in terms of thirst after subsequent performance.
Key words: Lactose-free skim milk, collegiate badminton, net fluid balance, thirst

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Physicochemical and sensory characteristics of brown rice (Oryza sativa) noodles substituted with mung bean (Vigna radiata) powder
Shantini Devi Muniandy & Sri Puvanesvari Gannasin

doi: https://doi.org/10.31246/mjn-2019-0022

ABSTRACT

Introduction: Rice noodles are widely consumed as a staple food in Asia. The main ingredient of rice noodle is polished white rice flour which lacks in nutritional components. Substitution of white rice flour with brown rice flour often results in noodles with better nutrient content but less favourable for cooking, textural and sensory characteristics. Thus, this study aimed to develop and characterise brown rice noodles substituted with mung bean powder at the level of 5% (g/100 g) and compared with other formulations.
Methods: Four formulations of rice noodles were prepared using: a. 100% white rice flour; b. 100% brown rice flour; c. white rice flour with 5% mung bean powder; and d. brown rice flour with 5% mung bean powder. The rice noodles were produced by conventional extrusion method and evaluated for their proximate composition, cooking qualities and sensorial properties.
Results: The results of proximate analysis indicated that protein (8.70g/100 g), dietary fibre (3.10g/100 g), ash (1.50g/100 g) and fat (2.40g/100 g) contents were significantly (p<0.05) higher in mung bean powder substituted brown rice noodles than that of white rice noodles (control). The blending of mung bean powder with brown rice flour had significantly reduced noodle cooking time and cooking loss. The sensory evaluation revealed that mung bean powder substituted brown rice noodles had similar consumer preference to control sample.
Conclusion: The blending of mung bean powder with brown rice flour had substantially improved the nutritional value and cooking qualities of the brown rice noodles while maintaining consumer acceptability.
Key words: Brown rice, mung bean, noodles, physicochemical, sensory

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