1
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Mu J, Qi Y, Gong K, Chen Z, Brennan MA, Ma Q, Wang J, Brennan CS. Effects of quinoa flour ( Chenopodium Quinoa Willd) substitution on wheat flour characteristics. Curr Res Food Sci 2023; 7:100556. [PMID: 37637077 PMCID: PMC10448273 DOI: 10.1016/j.crfs.2023.100556] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 06/29/2023] [Accepted: 07/26/2023] [Indexed: 08/29/2023] Open
Abstract
Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.
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Affiliation(s)
- Jianlou Mu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Yiwen Qi
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Kexin Gong
- Jinmailang Food Co. LTD, Xingtai, Hebei, 100001, China
| | - zhizhou Chen
- College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, 071001, China
| | - Margaret A. Brennan
- Department of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand
- College of Science, RMIT University, Melbourne, Australia
| | - Qianyun Ma
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Charles S. Brennan
- Department of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand
- College of Science, RMIT University, Melbourne, Australia
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2
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Wang C, Chen Z, Brennan MA, Wang J, Sun J, Fang H, Kang M, Brennan CS, Mu J. The effect of extruded multigrain powder on metabolism and intestinal flora of high-fat-diet induced C57BL/6J mice. Food Res Int 2023; 169:112878. [PMID: 37254326 DOI: 10.1016/j.foodres.2023.112878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
The aim of this study was to investigate the effects of extruded multigrain (Tartary buckwheat, oat and black bean) powder product (MG) fed with a high-fat-diet (HFD) on metabolism and gut microbiota modulation of mice. Thirty C57BL/6J mice were fed a normal diet (n = 10), HFD (n = 10) or HFD replacing 40% MG (HFMG, n = 10) for six weeks. The results showed that MG reduced the weight gain of HFD-induced mice, alleviated the accumulation of epididymal- and perirenal fat, improved the glucose tolerance, and reduced the serum total cholesterol, triglyceride and low-density lipoprotein cholesterol levels. Histopathological observation showed that the number and size of fat vacuoles in liver cytoplasm were significantly reduced, the thickness of colon muscle was increased, and the cells were closely arranged after the intervention of HFMG. Moreover, the intervention of HFMG could promote the release of butyric acid in short chain fatty acids, improve the disorder of intestinal flora in HFD-induced mice, increase the relative abundance of Bacteroidetes, while reduce the relative abundance of Firmicutes, which may have a positive effect on inhibiting obesity induced by HFD. This study could provide a theoretical basis for improving the economic added value of extruded MG powder-based products and preventing chronic diseases such as obesity.
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Affiliation(s)
- Chunxiao Wang
- College of Food Science, Hebei Agricultural University, Baoding 071001, China
| | - Zhizhou Chen
- College of Mechanical and Electrical Engineering, Hebei Agricultural University, Hebei, Baoding 071000, China
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch 7647, New Zealand
| | - Jie Wang
- College of Food Science, Hebei Agricultural University, Baoding 071001, China
| | - Jianfeng Sun
- College of Food Science, Hebei Agricultural University, Baoding 071001, China
| | - Haibin Fang
- Jinmailang Food Co., LTD., Xingtai, Hebei 100001, China
| | - Min Kang
- College of Food Science, Hebei Agricultural University, Baoding 071001, China
| | | | - Jianlou Mu
- College of Food Science, Hebei Agricultural University, Baoding 071001, China.
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3
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Rachman A, Brennan MA, Morton J, Torrico D, Brennan CS. In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition. Food Science and Human Wellness 2023. [DOI: 10.1016/j.fshw.2022.07.054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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4
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HewaNadungodage ND, Torrico DD, Brennan MA, Brennan CS. Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15462] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Nadeesha Dilrukshi HewaNadungodage
- Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 85084 Lincoln, Christchurch 7647 New Zealand
- Department of Livestock and Avian Sciences Faculty of Livestock, Fisheries, and Nutrition Wayamba University of Sri Lanka, Makandura Gonawila (NWP) 60170 Sri Lanka
- Riddet Institute, Massey University, University Drive Palmerston North New Zealand
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 85084 Lincoln, Christchurch 7647 New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 85084 Lincoln, Christchurch 7647 New Zealand
| | - Charles S. Brennan
- Riddet Institute, Massey University, University Drive Palmerston North New Zealand
- School of Science RMIT University La Trobe Street Melbourne Australia
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5
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Liu Y, Zhang H, Yu H, Li J, Brennan MA, Brennan CS, Qin Y. Wheat Bread Fortified with
Dictyophora Indusiata
Powder
: Evaluation of Quality Attributes, Antioxidant Characteristics and Bread Staling. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yudi Liu
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Heng Zhang
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Hongda Yu
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Jiang Li
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Margaret A Brennan
- School of ScienceRoyal Melbourne Institute of Technology UniversityMelbourne3000Australia
| | - Charles S Brennan
- School of ScienceRoyal Melbourne Institute of Technology UniversityMelbourne3000Australia
| | - Yuyue Qin
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
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6
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Gao W, Wu X, Ye R, Zeng X, Brennan MA, Brennan CS, Ma J. Analysis of protein denaturation, and chemical visualisation, of frozen grass carp surimi containing soluble soybean polysaccharides. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Xinru Wu
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Ruisen Ye
- Midea Household Appliance Division Midea Group Foshan 528311 China
| | - Xin‐an Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | | | - Ji Ma
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- State Key Laboratory of Luminescent Materials and Devices, Center for Aggregation‐Induced Emission South China University of Technology Guangzhou 510640 China
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7
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Gong X, Hui X, Wu G, Morton JD, Brennan MA, Brennan CS. In vitro digestion characteristics of cereal protein concentrates as assessed using a pepsin-pancreatin digestion model. Food Res Int 2022; 152:110715. [PMID: 35181112 DOI: 10.1016/j.foodres.2021.110715] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 08/16/2021] [Accepted: 09/12/2021] [Indexed: 11/17/2022]
Abstract
An alkaline extraction method has been used in many studies to extract total protein from cereal samples. Wheat bran protein concentrate (WBPC), oat bran protein concentrate (OBPC), and barley protein concentrate (BPC) were prepared by alkaline extraction and isoelectric precipitation to study their functional and nutritional properties. The three protein concentrates were hydrolysed by an in vitro pepsin-pancreatin digestion model. Their digestibility (%) and degree of hydrolysis (DH%) were evaluated, and SDS-PAGE electrophoresis was used to illustrate the protein and peptides patterns. The change of the particle sizes and the release of the essential amino acids was followed during the digestion process. The in vitro digestibility of WBPC, OBPC and BPC was 87.4%, 96.1% and 76.9%, respectively. The DH% of protein concentrates were between 50 and 60%. The change of the particle size distribution values Dv(50) was assumed to be related to protein aggregations during the digestion. The protein fractions were identified and the degradation during the digestion and were analysed by SDS-PAGE; the gels of WBPC and OBPC digestion showed virtually complete degradation whereas the intensive bands of undigested protein were presented for BPC. The generation of the free amino acids and short chain peptides were significantly higher at the end of the intestinal digestion compared to the stages of before and after gastric digestion. Higher content of the deficient amino acids such as lysine and threonine were found comparing to the level of deficient amino acids in cereal grains but does not meet the daily recommended intake.
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Affiliation(s)
- Xi Gong
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Xiaodan Hui
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Gang Wu
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Margaret A Brennan
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Charles S Brennan
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Biosciences and Food Technologies, School of Science, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
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8
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Wang R, Li M, Wu G, Hui X, Tu J, Brennan MA, Guo B, Brennan CS. Inhibition of phenolics on the
in vitro
digestion of noodles from the view of phenolics release. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ruibin Wang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
- Riddet Institute Palmerston North New Zealand
| | - Ming Li
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
| | - Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Juncai Tu
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
| | - Boli Guo
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
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9
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Mu J, Klosek A, Brennan MA, Chen Z, Hui X, Wu G, Brennan CS. The effects of blackcurrant powder (
Ribes nigrum
) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (
Vigna radiata
L.) and pea (
Pisum sativum
L.). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15204] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Jianlou Mu
- College of Food Science and Technology Hebei Agricultural University Baoding 071001 China
| | - Axelle Klosek
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
- AgroSup Dijon Dijion France
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
- School of Science RMIT Melbourne Australia
| | - Zhizhou Chen
- College of Food Science and Technology Hebei Agricultural University Baoding 071001 China
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Charles S. Brennan
- School of Science RMIT Melbourne Australia
- Riddet Institute Palmerston North New Zealand
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10
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Wu G, Hui X, Wang R, Dilrukshi H, Zhang Y, Brennan MA, Brennan CS. Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110466] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Wu G, Hui X, Brennan MA, Zeng X, Guo X, Brennan CS. Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
| | - Xin‐An Zeng
- School of Food Science of Engineering South China University of Technology Guangzhou China
| | - Xinbo Guo
- School of Food Science of Engineering South China University of Technology Guangzhou China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
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12
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Wu G, Hui X, Mu J, Gong X, Stipkovits L, Brennan MA, Brennan CS. Functionalization of sodium caseinate fortified with blackcurrant concentrate via spray-drying and freeze-drying techniques: The nutritional properties of the fortified particles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111051] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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Hui X, Wu G, Han D, Gong X, Stipkovits L, Wu X, Tang S, Brennan MA, Brennan CS. Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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14
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Wu G, Hui X, Gong X, Tran KN, Stipkovits L, Mohan MS, Brennan MA, Brennan CS. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.072] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Lu X, Brennan MA, Guan W, Zhang J, Yuan L, Brennan CS. Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods 2021; 10:731. [PMID: 33808231 PMCID: PMC8066703 DOI: 10.3390/foods10040731] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/16/2022] Open
Abstract
Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads, were associated with increased mushroom powder contents. Mushroom inclusion reduced the rate of reducing sugar released over 120 min in an in vitro digestion compared to the control sample, implying a lower area under the curve (AUC) value with the inclusion of mushroom powder and a potentially lower predicted glycaemic response of the bread. Mushroom powder incorporation also enhanced the DPPH radical scavenging assay and oxygen radical absorbance capacity (ORAC) compared to control bread. The action of the addition of different mushroom powders on the bread crust and crumb microstructure properties was also studied. Mushroom powder altered the internal microstructure of the bread crust and crumb by affecting the interactions between starch and the other components of the bread. Overall, this shows that mushroom powder could be added to bread to deliver health benefits to consumers.
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Affiliation(s)
- Xikun Lu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch 7647, New Zealand;
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
| | - Jie Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (J.Z.); (L.Y.)
| | - Li Yuan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (J.Z.); (L.Y.)
| | - Charles S. Brennan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch 7647, New Zealand;
- School of Science, RMIT, Melbourne, VIC 3000, Australia
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16
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Wu G, Hui X, Liang J, Liu H, Chen H, Gong X, Brennan MA, Zeng XA, Guo X, Brennan CS. Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties. Food Chem 2021; 355:129620. [PMID: 33780795 DOI: 10.1016/j.foodchem.2021.129620] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/09/2021] [Accepted: 03/12/2021] [Indexed: 12/13/2022]
Abstract
Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with whey protein through spray-, or freeze-, drying strategies. The effects of encapsulation strategies and the addition of BC on the physical and functional characteristics, and anticancer activity of the ingredients were evaluated. The mechanistic interactions between the blackcurrant anthocyanins (BAs) with the whey protein components were predicted via in silico studies. HPLC results revealed that spray-dried and freeze-dried whey protein-BC encapsulates have effectively delivered the BAs. The physical and functional properties of the proteins were altered by drying strategies and the addition of BC. Anticancer effects were linked to reactive oxygen species production and cell apoptosis towards HepG2. Molecular docking results showed that hydrogen bonds were the main binding forces between BAs and various whey protein molecules, resulting in the formation of complexes. These findings are relevant to the formulation of powdered products to be used as ingredients in practical food matrix.
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Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Jiaxi Liang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Huifan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Han Chen
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Xi Gong
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Xin-An Zeng
- School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xinbo Guo
- School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand; School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China.
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17
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Wu G, Hui X, Mu J, Brennan MA, Brennan CS. Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies. Food Res Int 2021; 141:110025. [PMID: 33641954 DOI: 10.1016/j.foodres.2020.110025] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/26/2020] [Accepted: 12/09/2020] [Indexed: 01/08/2023]
Abstract
A solution of whey protein isolate was combined with blackcurrant concentrate via spray-drying and freeze-drying techniques separately to develop novel protein ingredients, (SWB and FWB). Chemical compositions, colour profiles, total anthocyanin content and encapsulation efficacy of the protein ingredients were evaluated. An in vitro digestion process was employed to observe the changes in total phenolic content, antioxidant activity, and predictive in vitro glycaemic response of the protein ingredients. The half maximal inhibitory concentration (IC50) towards α-Amylase, and a molecular docking study on the interactions of α-Amylase with anthocyanins, were both performed to investigate the potential mechanisms of hypoglycaemic properties of these protein ingredients. The protein contents of SWB and FWB were 67.94 ± 0.47% and 68.16 ± 0.77%, respectively. Blackcurrant concentrate significantly (p < 0.001) changed the colour profiles of whey protein isolate. SWB obtained a higher total phenol content (3711.28 ± 4.36 μg/g), total anthocyanin content (85390.80 ± 162.81 μg/100 g), and greater encapsulation efficacy (99.64 ± 0.16%) than those of FWB (3413.03 ± 20.60 μg/g, 64230.24 ± 441.08 μg/100 g, and 95.43 ± 0.14%, respectively). Total phenolic content and antioxidant activities of SWB and FWB decreased after the in vitro digestion. The reducing sugar released during the in vitro digestion from SWB and FWB decreased compared with their corresponding controls (SWC and FWC). FWB (IC50 = 73.46 μg/mL) exhibited stronger α-Amylase inhibitory activity than SWB (IC50 = 81.46 μg/mL). Different anthocyanins differed from binding affinities to bind with the active sites of α-Amylase via formation of hydrogen bonds. This study suggested whey protein encapsulated-blackcurrant concentrate might be an innovative food product with improved nutritional profiles. Both spray- and freeze-drying are potential options to this encapsulation.
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Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Jianlou Mu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
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18
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Wang L, Brennan MA, Guan W, Liu J, Zhao H, Brennan CS. Edible mushrooms dietary fibre and antioxidants: Effects on glycaemic load manipulation and their correlations pre-and post-simulated in vitro digestion. Food Chem 2021; 351:129320. [PMID: 33662906 DOI: 10.1016/j.foodchem.2021.129320] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 01/14/2021] [Accepted: 02/05/2021] [Indexed: 11/16/2022]
Abstract
In this study, mushroom stems were separated from the fruiting body of two edible mushrooms, white button mushroom (WB, Agaricus bisporus) and oyster mushroom (OY, Pleurotus ostreatus), and their functionalities were compared in wheat flour noodles at fortification levels of 5, 10, 15%. The inclusion of WB led to higher protein content than OY, which had more dietary fibre, especially insoluble dietary fibre. The fortification of mushrooms decreased the area under the curve (AUC) of reducing sugars released during in vitro digestion significantly (p < 0.05). WB fortified noodles yielded higher antioxidant capacities than OY fortification, whereas the digesta following digestion of WB and OY groups shared similar free accessible weighted average antioxidants. Mushrooms derived insoluble dietary fibre was negatively correlated with AUC and positively correlated with antioxidants (p < 0.05), suggesting the efficacy of mushroom stems over post-prandial glucose release of foods and providing the antioxidant environment to the intestine.
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Affiliation(s)
- Liwen Wang
- Lincoln University, Department of Wine, Food and Molecular Bioscience, New Zealand; Riddet Institute, Palmerston North, New Zealand; Tianjin University of Commerce, Tianjin, China.
| | - Margaret A Brennan
- Lincoln University, Department of Wine, Food and Molecular Bioscience, New Zealand.
| | | | - Jianfu Liu
- Tianjin University of Commerce, Tianjin, China.
| | - Hui Zhao
- Tianjin University of Commerce, Tianjin, China.
| | - Charles S Brennan
- Lincoln University, Department of Wine, Food and Molecular Bioscience, New Zealand; Riddet Institute, Palmerston North, New Zealand; Tianjin University of Commerce, Tianjin, China.
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19
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Rachman A, Brennan MA, Morton J, Brennan CS. Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion. STARCH-STARKE 2020. [DOI: 10.1002/star.202000137] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North 4442 New Zealand
- Indonesia Institute for Agricultural Research and Development Jl. Raya Ragunan No 29 Pasar Minggu Jakarta 12540 Indonesia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North 4442 New Zealand
| | - James Morton
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
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20
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Desai AS, Brennan MA, Zeng X, Brennan CS. Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14859] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Ajay S. Desai
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand
- Riddet Research Institute Palmerston North New Zealand
- Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli India
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - Xin‐An Zeng
- Department of Food Science and Human Nutrition South China University of Science and Technology Guangzhou China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand
- Riddet Research Institute Palmerston North New Zealand
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21
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Abstract
Yoga has begun to be incorporated into the treatment of eating disorders despite limited empirical support for this practice. The purpose of this study was to investigate the efficacy of incorporating Yoga into the treatment of eating disorders. This preliminary randomized controlled trial investigated the benefits of participating in an eight-week Kripalu Yoga program for 53 women with symptoms of bulimia nervosa and binge eating disorder. Compared to waitlist controls, Yoga participants experienced decreases in binge eating frequency, emotional regulation difficulties and self-criticism, and increases in self-compassion. Yoga participants also experienced increases in state mindfulness skills across the eight weeks of the Yoga program. While these results are encouraging and suggest Yoga may have a valuable role to play in the treatment of eating disorders, it is important to stress their tentative nature. Further research, adopting a more rigorous design, is needed to address the limitations of the present study and expand on these findings.
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Affiliation(s)
- Margaret A Brennan
- Department of Educational Psychology, University of Alberta , Edmonton, Canada.,Department of Educational Psychology, University of British Columbia , Vancouver, Canada
| | - William J Whelton
- Department of Educational Psychology, University of Alberta , Edmonton, Canada
| | - Donald Sharpe
- Department of Psychology, University of Regina , Regina, Canada
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22
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Rachman A, Brennan MA, Morton J, Brennan CS. Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14608] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North 4474 New Zealand
- Indonesia Institute for Agricultural Research and Development Jl. Raya Ragunan No 29, Pasar Minggu Jakarta 12540 Indonesia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North 4474 New Zealand
| | - James Morton
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North 4474 New Zealand
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23
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Rachman A, A. Brennan M, Morton J, Brennan CS. Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour. Foods 2020; 9:E589. [PMID: 32384623 PMCID: PMC7278721 DOI: 10.3390/foods9050589] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/22/2020] [Accepted: 04/27/2020] [Indexed: 11/16/2022] Open
Abstract
The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.
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Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
- Riddet Research Institute, Palmerston North 4442, New Zealand
- Indonesia Institute for Agricultural Research and Development, Jakarta 12540, Indonesia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
| | - James Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
- Riddet Research Institute, Palmerston North 4442, New Zealand
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24
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Mofasser Hossain A, Brennan MA, Guo X, Zeng XA, Brennan CS. Cellular biological activity and regulation of gene expression of antioxidant dietary fibre fraction isolated from blackcurrant incorporated in the wholemeal cereals cookies. Food Chem 2020; 312:125829. [DOI: 10.1016/j.foodchem.2019.125829] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 10/29/2019] [Accepted: 10/29/2019] [Indexed: 10/25/2022]
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25
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Ma L, Liu G, Cheng W, Liu X, Liu H, Wang Q, Mao G, Cai X, Brennan C, Brennan MA. Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14462] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Guoqin Liu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Weiwei Cheng
- Institute for Advanced Study Shenzhen University Shenzhen 518060 China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
| | - Huifan Liu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Qin Wang
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Guoxing Mao
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Xintong Cai
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Charles Brennan
- Department of Wine Food and Molecular Biosciences Lincoln University Lincoln 7647 New Zealand
| | - Margaret A. Brennan
- Department of Wine Food and Molecular Biosciences Lincoln University Lincoln 7647 New Zealand
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26
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Lu X, Brennan MA, Narciso J, Guan W, Zhang J, Yuan L, Serventi L, Brennan CS. Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108730] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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27
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Gao J, Guo X, Brennan MA, Mason SL, Zeng XA, Brennan CS. The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder. Foods 2019; 8:E644. [PMID: 31817474 PMCID: PMC6963941 DOI: 10.3390/foods8120644] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/12/2019] [Accepted: 11/20/2019] [Indexed: 11/26/2022] Open
Abstract
Muffins are popular bakery products. However, they generally contain high amounts of sugar. The over-consumption of muffins may therefore result in a high calorie intake and could lead to increased health risks. For this reason, muffins were prepared substituting sucrose with two levels of a base of stevia (Stevianna®). In addition, cocoa powder and vanilla were added to the muffin formulation with and without Stevianna® to mask any potential off flavors. Results illustrate that muffins with 50% Stevianna® replacement of sucrose were similar to the control samples in terms of volume, density and texture. However, replacement of sugar with 100% Stevianna® resulted in reductions in height (from 41 to 28 mm), volume (from 63 to 51 mL), and increased firmness (by four-fold) compared to the control sample. Sugar replacement significantly reduced the in vitro predictive glycemic response of muffins (by up to 55% of the control sample). This work illustrates the importance of sugar in maintaining muffin structure as well as controlling the rate of glucose release during simulated digestions.
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Affiliation(s)
- Jingrong Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (X.G.); (X.-A.Z.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (M.A.B.); (S.L.M.)
- Riddet Research Institute, Palmerston North 4442, New Zealand
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (X.G.); (X.-A.Z.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (M.A.B.); (S.L.M.)
- Riddet Research Institute, Palmerston North 4442, New Zealand
| | - Susan L. Mason
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (M.A.B.); (S.L.M.)
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (X.G.); (X.-A.Z.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Charles S. Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (X.G.); (X.-A.Z.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (M.A.B.); (S.L.M.)
- Riddet Research Institute, Palmerston North 4442, New Zealand
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
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28
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Gao W, Zhang P, Lin P, Zeng X, Brennan MA. Comparison of litchi polysaccharides extracted by four methods: composition, structure and
in vitro
antioxidant activity. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14413] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre) Guangzhou 510641 China
| | - Peilin Zhang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Pingzhou Lin
- Midea Microwave & Oven Division Midea Group Foshan 528300 China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre) Guangzhou 510641 China
| | - Margaret A. Brennan
- Centre for Food Research and Innovation Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 85084 New Zealand
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29
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Gao W, Huang Y, Zeng XA, Brennan MA. Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing. Int J Biol Macromol 2019; 135:839-844. [PMID: 31145952 DOI: 10.1016/j.ijbiomac.2019.05.186] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 05/14/2019] [Accepted: 05/25/2019] [Indexed: 10/26/2022]
Abstract
This paper investigated the synergistic effect of 3% soluble soybean polysaccharides (SSPS) and liquid nitrogen freezing (-80 °C) on the freezing process and protein denaturation of bighead carp surimi. Freezing curve showed that liquid nitrogen freezing could significantly minimize the elapsed time of maximum-ice-crystal formation zone. Both liquid nitrogen freezing and SSPS were useful in preventing protein denaturation of surimi during 12-week frozen storage. Protein denaturation results indicated that SSPS-LNfreezing surimi1 had the highest protein solubility, Ca2+-ATPase activity and total sulfhydryl content. SDS-PAGE indicated that SSPS and liquid nitrogen freezing could effectively inhibit the decrease of myosin heavy chain concentration after 12 weeks of frozen storage. Raman spectra showed that tryptophan and tyrosine were exposed to polar microenvironment, the ɑ-helix and β-sheet turned into random coil and β-turn, and the conformation of disulfide bond changed from trans-gauche-trans (t-g-t) to gauche-gauche-trans (g-g-t). Either SSPS or liquid nitrogen freezing could mitigate these changes during frozen storage and a synergistic effect emerged on preventing myofibrillar protein denaturation and protein structure change. The combination of SSPS with liquid nitrogen freezing could be applied to freeze bighead carp surimi.
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Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
| | - Yangping Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Margaret A Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand
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30
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Rachman A, Brennan MA, Morton J, Brennan CS. Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14084] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
- Indonesia Institute for Agricultural Research and Development Jakarta Indonesia
- Riddet Institute Palmerston North New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
| | - James Morton
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
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31
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Rachman A, Brennan MA, Morton J, Brennan CS. Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14081] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
- Indonesia Institute for Agricultural Research and Development Jakarta Indonesia
- Riddet Institute Palmerston North New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
| | - James Morton
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
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32
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Tang Z, Zeng X, Brennan MA, Han Z, Niu D, Huo Y. Characterization of aroma profile and characteristic aromas during lychee wine fermentation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhong‐Sheng Tang
- School of Food Sciences and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Xin‐An Zeng
- School of Food Sciences and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Margaret A. Brennan
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - Zhong Han
- School of Food Sciences and Engineering South China University of Technology Guangzhou China
| | - Debao Niu
- School of Food Sciences and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Yujia Huo
- Shandong Hanon Scientific Instruments Co., Ltd Dezhou China
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33
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Desai AS, Brennan MA, Guo X, Zeng XA, Brennan CS. Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta. Molecules 2019; 24:molecules24050839. [PMID: 30818770 PMCID: PMC6429422 DOI: 10.3390/molecules24050839] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 02/18/2019] [Accepted: 02/20/2019] [Indexed: 01/10/2023] Open
Abstract
This research focussed on the utilisation of salmon protein and lipid to manipulate pasta's glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaemic values of pasta (experimental pasta being up to 143% lower than control values). SFP addition to pasta increased the release of phenolic compounds from pasta during both gastric digestion (179%) and pancreatic digestion (133%) in comparison to the control sample. At the same time, the antioxidant activity of the digested pasta was increased by up to 263% (gastric) and 190% (pancreatic) in comparison to durum wheat pasta alone. Interestingly, although protein levels increased with incorporation of SFP, the digestibility values of the protein decreased from 86.41% for the control pasta to 81.95% for 20% SFP pasta. This may indicate that there are interactions between phenols and protein in the pasta samples which affect overall protein digestibility levels.
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Affiliation(s)
- Ajay S Desai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
| | - Margaret A Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Charles S Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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34
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Jia B, Yao Y, Liu J, Guan W, Brennan CS, Brennan MA. Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour. STARCH-STARKE 2019. [DOI: 10.1002/star.201800314] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Bin Jia
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Yajing Yao
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Jianfu Liu
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Charles S. Brennan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Canterbury New Zealand
| | - Margaret A. Brennan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Canterbury New Zealand
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35
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Desai AS, Beibeia T, Brennan MA, Guo X, Zeng XA, Brennan CS. Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder. Nutrients 2018; 10:nu10121923. [PMID: 30563069 PMCID: PMC6315913 DOI: 10.3390/nu10121923] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 11/26/2018] [Accepted: 11/28/2018] [Indexed: 12/27/2022] Open
Abstract
This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55–31.42 ± 0.73%) moisture, (13.91 ± 0.19–20.04 ± 0.10%) protein, (3.86 ± 0.02–9.13 ± 0.02%) fat, (2.13 ± 0.02–2.42 ± 0.09%) ash, (80.10 ± 0.018–68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18–435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65–80.80 ± 0.99%, 0.15 ± 0.06–0.42 ± 0.06%, 62.51 ± 1.15–76.68 ± 1.40%, 56.44 ± 1.05–71.68 ± 1.10%, 8.69 ± 0.10–15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21–43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10–17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.
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Affiliation(s)
- Ajay S Desai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
| | - Tang Beibeia
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
| | - Margaret A Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Charles S Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
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Gao J, Fezhong H, Guo X, Zeng X, Mason SL, Brennan MA, Brennan CS. The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer. STARCH-STARKE 2018. [DOI: 10.1002/star.201700334] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jingrong Gao
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
- Riddet InstitutePalmerston NorthNew Zealand
| | - Han Fezhong
- College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640GuangdongChina
| | - Xinbo Guo
- College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640GuangdongChina
| | - Xi‐An Zeng
- College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640GuangdongChina
| | - Susan L. Mason
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Margaret A. Brennan
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Charles S. Brennan
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
- Riddet InstitutePalmerston NorthNew Zealand
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37
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Desai AS, Brennan MA, Brennan CS. Influence of semolina replacement with salmon (
Oncorhynchus tschawytscha
) powder on the physicochemical attributes of fresh pasta. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13842] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ajay S. Desai
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North New Zealand
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38
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Desai AS, Brennan MA, Brennan CS. Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon (Oncorhynchus tshawytscha) powder. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3085-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Lu X, Brennan MA, Serventi L, Liu J, Guan W, Brennan CS. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta. Food Chem 2018; 264:199-209. [PMID: 29853366 DOI: 10.1016/j.foodchem.2018.04.130] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Revised: 12/11/2017] [Accepted: 04/28/2018] [Indexed: 12/22/2022]
Abstract
This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta.
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Affiliation(s)
- Xikun Lu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand.
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand.
| | - Jianfu Liu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, China.
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, China.
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, China.
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40
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Desai AS, Brennan MA, Brennan CS. Effect of Fortification with Fish ( Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta. Foods 2018; 7:E62. [PMID: 29673139 PMCID: PMC5920427 DOI: 10.3390/foods7040062] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 04/14/2018] [Accepted: 04/14/2018] [Indexed: 11/16/2022] Open
Abstract
This paper investigates the nutraceutical (phenolic content and antioxidant activity) and nutritional potential (protein and starch digestibility) of supplementation of durum wheat semolina with 5–20% fish powder (Pseudophycis bachus). In general, all enriched pasta with fish powder showed a significant decrease (p < 0.05) in reducing sugar released during an in vitro digestion, and reductions in standardized area under the curve (AUC) values, compared to control pasta. The potentially bioaccessible fraction of pasta enriched with 20% fish powder (FP) was characterized as having a 177–191% increase in phenolic content and a 145–556% higher antiradical activity. Elevation of these parameters in fortified pasta was accompanied by interaction of wheat starch, protein, and fish powder protein. Supplementation of fish powder also influenced protein digestibility (a reduction from 84.60% for control pasta to 80.80% for pasta with 20% fish powder). Fortification improved the nutraceutical and nutritional potential of the studied pasta with the effects depending on factors including protein-starch-phenolic interactions.
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Affiliation(s)
- Ajay S Desai
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
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41
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Lu X, Brennan MA, Serventi L, Brennan CS. Incorporation of mushroom powder into bread dough-effects on dough rheology and bread properties. Cereal Chem 2018. [DOI: 10.1002/cche.10043] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Xikun Lu
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
- Riddet Institute; Palmerston North; New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
- Riddet Institute; Palmerston North; New Zealand
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42
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Desai A, Brennan MA, Brennan CS. The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.023] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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43
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Gao Y, Janes ME, Chaiya B, Brennan MA, Brennan CS, Prinyawiwatkul W. Gluten‐free bakery and pasta products: prevalence and quality improvement. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13505] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Yupeng Gao
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Marlene E. Janes
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Busarawan Chaiya
- Department of Food Technology and Nutrition Faculty of Natural Resources and Agro‐Industry Chalermphrakiat Sakhon Nakhon Province Campus Kasetsart University Sakhon Nakhon 47000 Thailand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury 7608 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury 7608 New Zealand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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44
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Vallée M, Lu X, Narciso JO, Li W, Qin Y, Brennan MA, Brennan CS. Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates. Plant Foods Hum Nutr 2017; 72:301-307. [PMID: 28677100 DOI: 10.1007/s11130-017-0621-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Black ear mushroom (Auricularia auricula) is an important genus of cultivated mushroom, which contains health benefits. Incorporating black ear (BE) mushroom into brown rice by extrusion changed the physicochemical, and more importantly, the nutritional characteristics of the extrudates. With increased incorporation of BE mushroom in the extrudates in vitro starch digestion of the different extrudates revealed significantly reduced starch digestion, suggesting a lower glycaemic index. In addition, incorporation of BE in brown rice extrudates increased the total phenolic concentration of the samples, which led to higher % scavenging effect against free-radicals in DPPH assay. In the ORAC assay for anti-oxidant activity, BE powder exhibited the highest anti-oxidant activity, followed by 10% BE and 15% BE, and 5% BE extruded products. The extruded brown rice control exhibited the lowest antioxidant activity. Inclusion of black ear mushroom was shown to improve the nutritional qualities of the food product illustrating the connection between plant bioactive ingredients and human health.
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Affiliation(s)
- Margaux Vallée
- Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
| | - Xikun Lu
- Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
| | - Joan Oñate Narciso
- Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
| | - Wenhui Li
- Kunming University of Science and Technology, Kunming, China
| | - Yuyue Qin
- Kunming University of Science and Technology, Kunming, China
| | - Margaret A Brennan
- Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
| | - Charles S Brennan
- Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
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45
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Mofasser Hossain AKM, Brennan MA, Mason SL, Guo X, Brennan CS. The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies. Plant Foods Hum Nutr 2017; 72:280-287. [PMID: 28660375 DOI: 10.1007/s11130-017-0619-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A diet with high glycaemic index, which causes rapid spikes in blood sugar level, can lead to disorders such as significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. These conditions are also linked to the progression of cognitive decline and neurodegenerative diseases including Alzheimer's disease. Blackcurrant powder (BC) is a rich source of dietary fibre and bioactive compounds. Wholemeal wheat, barley and oat flours contain high amount of fibre. In this study, a model food (cookie) was developed and used to investigate the in vitro glycaemic glucose equivalent and antioxidant activities of the cookies made with three different wholemeal flours (wheat, barley and oat) with different replacement levels (5, 10 and 15%) of blackcurrant powder. Increasing the proportion of blackcurrant powder in the cookie resulted in a significant (P < 0.05) decrease in glucose release after in vitro digestion compared to the control. In addition, incorporation of blackcurrant powder in cookies up to 15% increased the antioxidant capacity. The combination of wholemeal flour and the bioactive compound rich blackcurrant has the potential to improve the nutritional value and reduce the glycaemic index of such foods.
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Affiliation(s)
- A K M Mofasser Hossain
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Susan L Mason
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand.
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
- Riddet Institute, Palmerston North, New Zealand.
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46
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Hossain AKMM, Brennan MA, Mason SL, Guo X, Zeng XA, Brennan CS. The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies. Foods 2017; 6:foods6080057. [PMID: 28933728 PMCID: PMC5575632 DOI: 10.3390/foods6080057] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 07/06/2017] [Accepted: 07/21/2017] [Indexed: 11/23/2022] Open
Abstract
Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model food (wholemeal cookie). Astaxanthin substitution of cookies made from three flours (wheat, barley and oat) demonstrated a significant reduction in the rate of glucose released during in vitro digestion together with an increase in the total phenolic content (TPC) and antioxidant capacity of the food. The significantly (p < 0.005) lower free glucose release was observed from cookies with 15% astaxanthin, followed by 10% and then 5% astaxanthin in comparison with control cookies of each flour. Total phenolic content, DPPH radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) value also notably increased with increase in astaxanthin content. The results evidence the potential use of microalgae to enhance the bioactive compounds and lower the glycaemic response of wholemeal flour cookie.
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Affiliation(s)
- A K M Mofasser Hossain
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
- Riddet Institute, Palmerston North 4442, New Zealand.
| | - Margaret A Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Susan L Mason
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Xin An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Charles S Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
- Riddet Institute, Palmerston North 4442, New Zealand.
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47
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Gao W, Lin P, Zeng XA, Brennan MA. Preparation, characterisation and antioxidant activities of litchi (Litchi chinensis Sonn
.) polysaccharides extracted by ultra-high pressure. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13447] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Pingzhou Lin
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xin-an Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Margaret A. Brennan
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
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48
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Yang HF, Zeng XA, Wang LH, Yu SJ, Brennan MA. Ethyl carbamate control by genomic regulation of arginase in Saccharomyces cerevisiaeEC1118 in sugarcane juice fermentation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hua-Feng Yang
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xin-An Zeng
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Lang-Hong Wang
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Shu-Juan Yu
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Margaret A. Brennan
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
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49
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Kumar L, Brennan MA, Mason SL, Zheng H, Brennan CS. Rheological, pasting and microstructural studies of dairy protein-starch interactions and their application in extrusion-based products: A review. STARCH-STARKE 2016. [DOI: 10.1002/star.201600273] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
| | - Susan L. Mason
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
| | - Haotian Zheng
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
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50
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Lu X, Brennan MA, Serventi L, Mason S, Brennan CS. How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13246] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Xikun Lu
- Department of Wine; Food and Molecular Biosciences; Lincoln University; P O Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Margaret A. Brennan
- Department of Wine; Food and Molecular Biosciences; Lincoln University; P O Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Luca Serventi
- Department of Wine; Food and Molecular Biosciences; Lincoln University; P O Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Sue Mason
- Department of Wine; Food and Molecular Biosciences; Lincoln University; P O Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine; Food and Molecular Biosciences; Lincoln University; P O Box 85084 Lincoln 7647 Christchurch New Zealand
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