Anchalee SrichamroenVisith ChavasitNaresuan UniversityMahidol University2018-05-032018-05-032011-07-15Food Chemistry. Vol.127, No.2 (2011), 455-460030881462-s2.0-79952311687https://repository.li.mahidol.ac.th/handle/20.500.14594/11293Mucilage of malva nut fruit has been used as traditional medicine in Thailand. Our laboratory has succeeded in extracting malva nut gum (MNG) from malva nut seeds by using alkaline-extraction method. The extract had higher gelling properties compared to water-extracted MNG. This research was aimed to investigate the effect of MNG on the retardation of glucose diffusion in in vitro dialysis processes. The results showed that alkaline-extracted MNG significantly (p < 0.05) reduced glucose content in dialysate compared to control containing no dietary fibre. MNG at 1% (w/w) concentration was more effective than that of 0.5% (w/w) concentration. The mixture of MNG and guar gum significantly (p < 0.05) reduced glucose in dialysate by 50-82% compared to that of control. In starch digestion process, the mixture of MNG and guar gum showed greater reduction of glucose (3-7 folds) in dialysate at 15-30 min. © 2011 Elsevier Ltd. All rights reserved.Mahidol UniversityAgricultural and Biological SciencesChemistryArticleSCOPUS10.1016/j.foodchem.2010.12.153