Fancy enjoying your favorite noodle while losing weight at the same time? You can, now. Universiti Sains Malaysia (USM) researchers have created dry yellow noodles to help consumers lose weight.
USM's Prof Azhar and Li Ling Yun showing the layered noodles. Photo: The Star Online.
The capsaicin-enriched layered noodles invented by researchers headed by Prof Azhar Mat Easa is believed to be the first of its kind in the world and it has won them a Malaysian Invention and Design Society 2012 gold medal.
"Capsaicin is an active hot substance found in plants like chili and not many can consume it in large amounts," he told a press conference.
He said in developed countries, like the United States, capsaicin was taken in the form of capsules and had a side effect on users as it contained chemicals, and also required a considerable expenditure. Azhar said the product was the first of its kind in the world because it offered a supply of capsaicin without irritation or a sting in the mouth.
He said layered noodle could help reduce up to a kilogramme in weight a week if 50 grammes were consistently taken daily.
"The layered noodle is cross-blended and capsaicin is flanked by two layers of flour making it more elastic and dense.
"These characteristics allow the noodle to stay longer in the system and enable the substance to burn calories in the body," he said.
Other than being nutritious and filling, the product could be enjoyed just like any other typical noodles. USM was discussing with several companies to commercialise the product which was expected to hit the market soon.
How much: RM7 per 100 grammes (two servings)
Availability: Soon to be announced. Stay tuned!
The Green Mechanics: Less chemicals and more natural ingredients in a food. Eat and still lose weight, that's a bonus. I like it (although I don't see myself being overweight).
USM's Prof Azhar and Li Ling Yun showing the layered noodles. Photo: The Star Online.
The capsaicin-enriched layered noodles invented by researchers headed by Prof Azhar Mat Easa is believed to be the first of its kind in the world and it has won them a Malaysian Invention and Design Society 2012 gold medal.
"Capsaicin is an active hot substance found in plants like chili and not many can consume it in large amounts," he told a press conference.
He said in developed countries, like the United States, capsaicin was taken in the form of capsules and had a side effect on users as it contained chemicals, and also required a considerable expenditure. Azhar said the product was the first of its kind in the world because it offered a supply of capsaicin without irritation or a sting in the mouth.
He said layered noodle could help reduce up to a kilogramme in weight a week if 50 grammes were consistently taken daily.
"The layered noodle is cross-blended and capsaicin is flanked by two layers of flour making it more elastic and dense.
"These characteristics allow the noodle to stay longer in the system and enable the substance to burn calories in the body," he said.
Other than being nutritious and filling, the product could be enjoyed just like any other typical noodles. USM was discussing with several companies to commercialise the product which was expected to hit the market soon.
How much: RM7 per 100 grammes (two servings)
Availability: Soon to be announced. Stay tuned!
The Green Mechanics: Less chemicals and more natural ingredients in a food. Eat and still lose weight, that's a bonus. I like it (although I don't see myself being overweight).
Source: The Star Online, June 7, 2012
