ORCID Profile
0000-0001-6712-6378
Current Organisations
The University of Auckland
,
RMIT University
,
Charles Sturt University - Wagga Wagga Campus
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Publisher: John Wiley & Sons, Ltd
Date: 16-03-2011
Publisher: Wiley
Date: 16-02-2017
Publisher: Informa UK Limited
Date: 31-03-2009
Publisher: Wiley
Date: 12-03-2018
DOI: 10.1111/JTXS.12330
Abstract: Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These s les showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%. Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucrose and fat content. Many studies have been performed to reduce either fat or sucrose content, while a few studies are available to show the reduction of both fat and sucrose in the same product. This study indicates the results of an applicable method to reduce fat and sucrose content of cakes simultaneously. Using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) up to 50% of sucrose and fat content of cakes were reduced and the resulting cake had very similar physical properties to the control.
Publisher: Elsevier BV
Date: 07-2016
DOI: 10.1016/J.IJBIOMAC.2016.04.026
Abstract: Pregelatinized (PG) starches are extensively used in food products which are processed at low temperature, to increase viscosity and offer a desirable texture. The functional properties of PG starch can be influenced by other constituents used in food matrices. Therefore the main purpose of this study was to investigate the effects of different levels of sucrose and glucose (0, 10, 20, 30 and 40% of dry starch weight basis) as two common sweeteners on drum dried pregelatinized maize starch. S les were characterized by light microscopy, water absorption, syneresis, cold paste viscosity, texture and turbidity measurements. The results indicated that the amount of leached glucose chains to the aqueous phase, water absorption, viscosity and mechanical properties increased when increasing the sugar concentration while, syneresis and turbidity decreased. However, these effects were more obvious in s les containing sucrose than those with glucose.
Publisher: Informa UK Limited
Date: 08-2013
Publisher: Wiley
Date: 23-07-2015
DOI: 10.1111/JTXS.12139
Publisher: Wiley
Date: 23-03-2016
DOI: 10.1111/IJFS.13104
Publisher: Wiley
Date: 12-2009
Publisher: Elsevier BV
Date: 06-2018
Publisher: Hindawi Limited
Date: 20-07-2020
DOI: 10.1111/JFPP.14733
Publisher: Wiley
Date: 02-08-2016
DOI: 10.1111/IJFS.13222
Publisher: Elsevier BV
Date: 02-2021
Publisher: Informa UK Limited
Date: 29-09-2021
Publisher: Elsevier BV
Date: 04-2018
Publisher: Wiley
Date: 15-01-2015
Publisher: Wiley
Date: 09-2002
Publisher: MDPI AG
Date: 20-06-2022
Abstract: Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable s le was obtained by addition of 7.5% RG with a particle size of 125 μm.
Publisher: Springer Science and Business Media LLC
Date: 14-06-2012
Publisher: MDPI AG
Date: 22-03-2023
Abstract: The dry heat treatment (DHT) of starch and hydrocolloid mixtures is gaining acknowledgement since hydrocolloids can enhance the efficiency of DHT. However, the DHT of a starch–protein mixture has been less investigated. In this study, the effects of different proteins including sodium caseinate (SC), gelatin, and whey protein isolate (WPI) added to high amylose and waxy corn starches (HACS and WCS, respectively) prepared by the dry mixing and wet method before and after DHT were studied. The DHT of both starches with WPI and SC prepared by the wet method increased the peak viscosity, but no change was observed when gelatin was added. Dry mixing of HACS with the proteins did not affect the peak viscosity before and after DHT. The gelatinization temperatures and enthalpy of both starches showed a slight decrease with the addition of all proteins and reduced further after DHT. The firmness, gumminess, and cohesiveness of the s les decreased upon DHT. The SEM results revealed that the granules were coated by proteins and formed clusters. Particle size analysis showed an increase in the particle size with the addition of proteins, which reduced after DHT. Under the conditions used, the wet method was more successful than dry mixing and the effects of WPI SC gelatin in enhancing the physicochemical properties of the tested starches after DHT.
Publisher: Wiley
Date: 14-06-2011
Publisher: Elsevier BV
Date: 08-2012
Publisher: Wiley
Date: 08-01-2019
DOI: 10.1111/JTXS.12386
Abstract: Symbiotic bread was produced by straight dough and frozen part-baking methods using inulin as a prebiotic (0-7.5% in straight dough method and 5% in frozen part baked bread) and GanedenBC 30 as a probiotic. With addition of inulin, dough water absorption and softening reduced, but dough development time and stability time increased. Inulin prevented excessive moisture loss during bread storage and enhanced crust darkness and crumb firmness while reduced bread volume. Increasing the frozen storage time (up to 56 days) had no effect on bread moisture content, but it reduced volume and increased firmness and crust lightness. S les produced by straight dough method had acceptable levels of probiotic (7.45, 6.45, and 7.43 log cfu/g, respectively) complying with the WHO recommendation. Frozen storage had no effect on the probiotic content of the s les and it increased to 7.35 log cfu/g (above the minimum recommended level) after re-baking and storage at room temperature. PRACTICAL APPLICATIONS: Symbiotic foods are products that contain both probiotics (useful bacteria) and prebiotics (carbohydrate source for probiotics). Development of symbiotic bread is required to add variety to the existing types of functional breads and satisfy costumers particularly those avoiding dairy products which are traditionally enriched with probiotics. Part-baked bread industry is growing rapidly around the world however, to remain in the market it requires innovation to satisfy consumers' demand for healthy products. This research can find practical application for ordinary and part-baked bread industry to produce bread with improved health benefits and acceptable quality.
Publisher: Springer Science and Business Media LLC
Date: 09-01-2023
Publisher: Elsevier BV
Date: 07-2020
Publisher: Elsevier BV
Date: 02-2011
Publisher: Walter de Gruyter GmbH
Date: 05-2018
Abstract: Addition of resistant starch (RS) to foods improves their health benefits. However, quality and sensory properties of the products are scarified when high amounts of RS ( %) are added. The main purpose of this study was to develop an acceptable cake containing high level of RS ( %) and to fix the associated problems by addition of gluten powder. Wheat flour was replaced with 30%, 40% and 50 % of reconstituted flour a mixture of RS and gluten powder (9:1, w/w) and some quality aspects of the batter and cakes were studied. With increasing the RS+gluten levels, pasting temperature increased while peak and final viscosities decreased. Batter density, viscosity, storage and loss moduli reduced whereas the size of air bubbles increased. Cake volume, height, porosity and hardness reduced, while the crust lightness and crumb darkness increased. Based on the sensory analysis a maximum of 40% RS+Gluten resulted in an acceptable cake quality.
Publisher: Wiley
Date: 03-2012
DOI: 10.1111/J.1750-3841.2011.02586.X
Abstract: The main objective of this study was to determine the effects of l-ascorbic acid, as a permitted additive in bakery products, on characteristics of wheat starch. Suspensions of wheat starch (30%, w/w) in water containing 140 mg/kg ascorbic acid before and after gelatinization were prepared and studied using different techniques. The results of scanning electron microscopy showed that some spots appeared on the surface of the starch granules as a result of the addition of ascorbic acid. However, no changes in the starch crystalline pattern and its degree of crystallinity were observed by X-ray diffraction technique. For ungelatinized s les, no difference in the pasting properties of the s les was determined by the rapid visco analyzer, whereas for the gelatinized s les, peak and final viscosities decreased for the s les contained ascorbic acid. Determination of the intrinsic viscosities of the s les showed that addition of ascorbic acid to the gelatinized s les reduced the intrinsic viscosity. In general, it was found that ascorbic acid had some degradation effects on wheat starch molecules particularly after gelatinization.
Publisher: Elsevier BV
Date: 03-2015
Publisher: Walter de Gruyter GmbH
Date: 21-01-2012
Abstract: Due to the importance of physical ageing in functional properties of the globular protein of β-lactoglobulin as the main protein of whey powder (the by product of cheese manufacturing industry) the possible occurrence of physical ageing in dry powder of β-lactoglobulin with moisture content of 15.9% was studied at different temperatures below and close to the glass transition.Endothermic peaks that corresponded to relaxation enthalpy were observed for a β-lactoglobulin with 4 % moisture. Enthalpy and peak temperature increased on storage of β-lactoglobulin when it was held in the glassy state at different temperatures (20, 40, 60 º C). The general characteristics of the endothermic peaks were similar to those previously reported for synthetic polymers.
Publisher: Walter de Gruyter GmbH
Date: 16-07-2012
Abstract: The purpose of this research was to study the rheological behaviour of dextran sulfate solutions under different conditions. A PC controlled rotational viscometer with a cone and plate geometry equipped with a temperature controlled unit was used to measure apparent viscosity of dextran solutions at different temperatures (25, 40 and 60 oC) and concentrations (2, 5, 10 and 20%). Viscosity tests of dextran sulfate solutions were performed at a range of shear rates (8-230 1/s) and the rheological data were fitted using the Power Law equation to get consistency and flow behaviour indices. The results indicated that all dextran sulfate solutions showed Newtonian flow behaviour. The viscosity of dextran sulfate solutions was significantly affected by temperature, e.g. the viscosity of a 5% solution at 25, 40 and 60 oC was 16.7, 12.7 and 10.7 mPa.s, respectively.
Publisher: MDPI AG
Date: 05-01-2020
DOI: 10.3390/FOODS9010050
Abstract: The thermoplastic and hygroscopic behaviors of date syrup (DS) challenge the DS drying process. In this context, DS was mixed with 30%, 40%, 50%, and 60% acacia gum (AG) and subjected to a drum dryer. The chemical composition, bulk density (pb), caking degree (CD), glass transition temperature (Tg), and color values of DS powders were studied. The sorption isotherms were also obtained and compared to that of those predicted by mathematical models. According to the results, increasing the AG concentration enhanced the moisture content, pb, brightness, and Tg while it reduced the CD and equilibrium moisture sorption. All DS powders had type III isotherm behavior, i.e., similar to high-sugar foods. Guggenheim-Anderson-de Boer (GAB) and Peleg models were found to be suitable for fitting the experimental data and these models explained the monolayer moisture content decrease with increasing AG concentration. These results of the present study, for the first time, verified that the AG can be used as a natural anti-plasticizer agent for DS powder production.
Publisher: Springer Science and Business Media LLC
Date: 12-2019
Publisher: Elsevier BV
Date: 12-2014
Publisher: Hindawi Limited
Date: 11-12-2014
DOI: 10.1111/JFPP.12055
Publisher: Elsevier BV
Date: 12-2018
DOI: 10.1016/J.IJBIOMAC.2018.09.155
Abstract: The main objective of this study was to determine the effects of different ionic strengths (IS) of NaCl and CaCl
Publisher: Walter de Gruyter GmbH
Date: 12-04-2010
Abstract: The physicochemical properties of extruded starches from wheat, maize and rice were compared. These s les were extruded with a twin-screw extruder at varying water feed rates of 1.78, 1.25, 0.70, 0.35 and zero kg/h. The expansion of the s les (producing puffed products in all cases) increased with increasing the specific mechanical energy (SME). However maize flour produced the most expanded product, whilst rice s les produced the least expanded one. The cold-water viscosity of the s les at 25.0°C measured by the RVA were different for wheat s les it decreased with increasing the SME input, for rice s les it showed a reverse relationship with the SME and for maize s les it was rising at lower SME inputs and then falling at higher SMEs. The x-ray diffraction patterns of extruded starches changed from the A-pattern" to V"- and E"- patterns. Determination of the apparent sedimentation coefficients at a constant concentration (s* value) of amylose and amylopectin of the s les showed that degradation of mainly amylopectin could occur during extrusion cooking. Differences in composition and molecular structure of these s les along with the breakdown of amylopectin may be the key factors in explaining the different physicochemical behaviors of these s les.
Publisher: Wiley
Date: 23-11-2011
Publisher: Elsevier BV
Date: 04-2016
DOI: 10.1016/J.FOODCHEM.2015.09.096
Abstract: Pregelatinized starches are physically modified starches with ability to absorb water and increase viscosity at ambient temperature. The main purpose of this study was to determine how different concentrations of acetic acid (0, 500, 1000, 10,000 mg/kg) can affect functional properties of pregelatinized wheat and corn starches (PGWS and PGCS, respectively) produced by a twin drum drier. With increasing acetic acid following changes occurred for both s les cold water solubility (at 25 °C) increased, water absorption and apparent cold water viscosity (at 25 °C) reduced, the smooth surface of the starch particles converted to an uneven surface as confirmed by scanning electron microscopy, cohesiveness, consistency and turbidity of the starch gels reduced while their syneresis increased. It was found that in presence of acetic acid, PGWS resulted in higher water absorption and apparent cold water viscosity and produced more cohesive and turbid gels with less syneresis compared to PGCS.
Publisher: Hindawi Limited
Date: 19-06-2014
Publisher: Elsevier BV
Date: 10-2015
Publisher: Wiley
Date: 05-06-2017
DOI: 10.1111/JTXS.12276
Abstract: Carrot pomace powder (CPP) is a valuable by-product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten-free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten-free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP + HC s le. The density of the control batter was 1.2 g/cm Although different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by the food industry. Carrot pomace powder (CPP) is an available source of fiber and nutrients and hence can be utilized for enrichment of gluten-free products. This study showed that the inclusion of up to 30% CPP or 20% CPP with a mixture of xanthan and pectin (3%, 1:1) improved the quality and sensory attributes of the cakes. Industrial implications of this study may lead to new product development and improved marketing due to the enhancement of quality, sensory attributes, and nutritional value of the products.
Publisher: Elsevier BV
Date: 04-2012
Publisher: Wiley
Date: 08-11-2014
Publisher: Walter de Gruyter GmbH
Date: 14-06-2014
Abstract: The aim of this study was to find empirical models for some properties of bread dough as a function of bran concentration and particle size using D-Optimal made by Design Expert Software. Wheat flour was replaced with 0, 5, 10, 15 and 20% (w/w, flour basis) wheat bran at particle sizes of 170, 280, 425 and 750 μm. Increasing bran concentration and particle size enhanced dough water absorption. Dough arrival and development times increased, while dough stability time, tolerance to mixing and volume rising decreased as the bran particle size and concentration increased. The dough became darker, more reddish and yellower with increasing bran concentration and particle size. Dough hardness increased while cohesiveness decreased with addition of bran concentration and particle size. In general, strong correlations between dough properties with bran quantity and particle size were established. Bran concentration had stronger effect on dough properties compared to its particle size.
Publisher: Informa UK Limited
Date: 13-06-2011
Publisher: Elsevier BV
Date: 05-2020
Publisher: Wiley
Date: 12-2016
DOI: 10.1111/JFQ.12237
Publisher: American Chemical Society (ACS)
Date: 22-06-2009
DOI: 10.1021/JF900246B
Abstract: The purpose of this research was to conjugate lysozyme with dextran sulfate (DS) under mild Maillard reaction conditions and to investigate the functional properties of the resulting conjugate. The covalent attachment of DS to lysozyme was confirmed by SDS-PAGE and cation-exchange chromatography. Lytic activity of the conjugated and uncongugated lysozyme toward Micrococcus lysodeikticus was 40 and 71% that of native lysozyme, respectively. The lysozyme-DS conjugate was highly soluble at alkaline pH values and different temperatures (25, 40, and 60 degrees C). Moreover, the modified lysozyme exhibited increased heat stability, with better emulsion activity and emulsion stability than those of unmodified proteins. Lysozyme-DS conjugate showed antibacterial activity and significantly inhibited growth of Staphylococcus aureus and Escherichia coli in a dose-dependent manner. Taken together, the result of this study demonstrated that conjugation might increase the applicability of lysozyme in different food products for improving functional properties.
Publisher: Elsevier BV
Date: 04-2020
Publisher: Elsevier BV
Date: 12-2018
Publisher: Elsevier BV
Date: 08-2022
Publisher: Elsevier BV
Date: 03-2014
DOI: 10.1016/J.FOODCHEM.2013.09.148
Abstract: The effects of two common organic acids lactic and acetic acids (150 mg/kg) on physicochemical properties of native and cross-linked wheat starches were investigated prior and after gelatinization. These acids caused formation of some cracks and spots on the granules. The intrinsic viscosity of both starches decreased in the presence of the acids particularly after gelatinization. Water solubility increased while water absorption reduced after addition of the acids. The acids caused reduction in gelatinization temperature and enthalpy of gelatinization of both starches. The starch gels became softer, less cohesive, elastic and gummy when acids were added. These changes may indicate the degradation of the starch molecules by the acids. Cross-linked wheat starch was more resistant to the acids. However, both starches became more susceptible to the acids after gelatinization. The effect of lactic acid on physicochemical properties of both starches before and after gelatinization was greater than acetic acid.
Publisher: Walter de Gruyter GmbH
Date: 09-02-2012
Abstract: The objective of this study was to improve the quality of fresh spaghetti made from ordinary wheat flour using gluten powder at different levels (0.0, 0.5, 1.5 and 3.0%, w/w, flour basis). The spaghetti dough was evaluated by a Brabender Farinograph. The results indicated that with increasing the gluten level, peak, stability time and consistency of the dough increased. The results of creep test (carried out using a Texture Analyser) showed that with increasing the gluten content, elasticity of the dough increased while its viscosity decreased. Increasing the gluten level reduced the cooking loss and increased the water absorption of the s les cooked in distilled or salted water (2% NaCl). The hardness and the color of the uncooked and cooked spaghettis improved with increasing the gluten content. The s le containing 3% gluten powder cooked in salted water received the highest score for its sensory attributes.
Publisher: Oxford University Press (OUP)
Date: 04-05-2023
Abstract: Physical activity (PA) is recognized as essential for positive physical and mental well-being in young people. However, participation in PA is known to decline as adolescents emerge into adulthood under the influence of complex social and structural factors. Globally, COVID-19 restrictions resulted in changes to PA and PA participation levels in youth populations, providing a unique opportunity for gaining insight into PA barriers and enablers in circumstances of challenge, limitation and change. This article details young people’s self-reported PA behaviours during the 4-week 2020 COVID-19 lockdown in New Zealand. Taking a strengths-based view and drawing on the COM-B (capabilities, opportunity and motivation behaviour) model for behaviour change, the study explores factors enabling young people to sustain or increase PA during lockdown. Findings are drawn from qualitative-dominant mixed-methods analyses of responses to an online questionnaire: New Zealand Youth Voices Matter (16–24 years N = 2014). Key insights included the importance of habit and routine, time and flexibility, social connections, incidental exercise and awareness of links between PA and well-being. Of note were the positive attitudes, creativity and resiliency demonstrated as young people substituted or invented alternatives to their usual PA. PA needs to change to adapt to new circumstances over the life course, and youth understanding and knowledge of modifiable factors may provide support for this. Thus these findings have implications for sustaining PA during late adolescence and emerging adulthood, a life phase that can be associated with significant challenge and change.
Publisher: Naturalis Biodiversity Center
Date: 29-06-2020
DOI: 10.3767/PERSOONIA.2020.44.04
Abstract: Molecular phylogenetic analyses have addressed the systematic position of several major Northern Hemisphere lineages of Pezizales but the taxa of the Southern Hemisphere remain understudied. This study focuses on the molecular systematics and taxonomy of Southern Hemisphere species currently treated in the genera Underwoodia and Gymnohydnotrya . Species in these genera have been identified as the monophyletic/gymnohydnotrya lineage, but no further research has been conducted to determine the evolutionary origin of this lineage or its relationship with other Pezizales lineages. Here, we present a phylogenetic study of fungal species previously described in Underwoodia and Gymnohydnotrya , with s ling of all but one described species. We revise the taxonomy of this lineage and describe three new species from the Patagonian region of South America. Our results show that none of these Southern Hemisphere species are closely related to Underwoodia columnaris , the type species of the genus Underwoodia . Accordingly, we recognize the genus Geomorium described by Spegazzini in 1922 for G. fuegianum. We propose the new family, Geomoriaceae fam. nov., to accommodate this phylogenetically and morphologically unique Southern Hemisphere lineage. Molecular dating estimated that Geomoriaceae started to erge from its sister clade Tuberaceae c. 112 MYA, with a crown age for the family in the late Cretaceous (c. 67 MYA). This scenario fits well with a Gondwanan origin of the family before the split of Australia and South America from Antarctica during the Paleocene-Eocene boundary (c. 50 MYA).
Publisher: Springer Science and Business Media LLC
Date: 22-02-2011
Publisher: Elsevier BV
Date: 08-2020
Publisher: Elsevier BV
Date: 05-2003
Publisher: Wiley
Date: 30-10-2016
DOI: 10.1111/IJFS.12947
Publisher: Walter de Gruyter GmbH
Date: 08-06-2013
Abstract: To increase the dietary fiber of sponge cake, it was enriched with wheat bran of different levels (0, 5, 10, 15, and 20%, w/w flour basis) and particle sizes (90, 170, 280, and 420 μm). The results showed that both crude fiber and phytic acid contents of the bran decreased with the reduction in the particle size. Batter density increased whereas batter consistency decreased with increase in the particle size and the level of the bran. The crust and crumb color became darker, more reddish and less yellowish as the level and particle size of the bran increased. Density of the cakes decreased as higher percentages and coarser brans were included. Determination of the textural properties of the cakes using texture profile analysis technique showed that with increase in the percentage of wheat bran, hardness, gumminess, and chewiness increased whereas, cohesiveness and springiness decreased. According to the taste panel, using no more than 10% bran with particle size smaller than 170 μm resulted in cakes similar to the control. The total dietary fiber and phytic acid content of the resultant cakes was 5.95% and 2.90 (mg/g), respectively.
Publisher: Elsevier BV
Date: 12-2016
DOI: 10.1016/J.FOODCHEM.2016.07.027
Abstract: The physicochemical properties of drum dried pregelatinized (PG) and granular cold-water-swelling (GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2 (0, 50, 100, 150 and 200mM). Light micrographs revealed that NaCl roughened the surface of PG starch particles while CaCl2 did not bring about obvious changes on their morphology. In the case of GCWS starch, there were some wrinkles on the surface of starch granules. NaCl increased the wrinkles but CaCl2 softened the surface of granules. GCWS starch had higher water absorption, cold paste viscosity and textural parameters than PG starch and these parameters were enhanced with addition of CaCl2 while NaCl exhibited an opposite trend for all of these factors. The Freeze-thaw (F-T) stability and turbidity of GCWS were also higher than PG starch. In presence of salts F-T stability and turbidity of both modified starches improved and CaCl2 caused more evident changes.
Publisher: Wiley
Date: 25-01-2013
DOI: 10.1111/JTXS.12007
Publisher: Elsevier BV
Date: 09-2015
Publisher: Wiley
Date: 26-10-2020
DOI: 10.1111/IJFS.14842
Abstract: The main aim of this research was to introduce a green and clean method of increasing the nutritional quality while preserving the quality of extruded maize snacks. This was achieved by addition of soybean flour (5%, 10%, 15% and 20%, w/w) as a source of plant protein, fibre and bioactive compounds and changing the feed moisture content. Extruded s les were produced using a single‐screw extruder. Increasing the soybean flour and feed moisture content resulted in reduced specific mechanical energy of the extruder and consequently several changes in physicochemical properties of the snacks including higher moisture content, lower expansion and volume, reduced crispiness, reduction in L‐and a‐values but an increase in b‐value and formation of more wrinkly and thicker air bubbles cell walls as observed under scanning electron microscope. The addition of % soybean flour and feed moisture content resulted in snacks with improved nutritional value and physical properties.
Publisher: Elsevier BV
Date: 10-2016
DOI: 10.1016/J.IJBIOMAC.2016.06.020
Abstract: The aim of this study was to investigate the influence of pH changes (3, 5, 7 and 9) on physical properties of pregelatinized (PG) and granular cold water swelling (GCWS) maize starches. In acidic pH, PG starches were fragmented however, GCWS starches mainly reserved their granular integrity but were shriveled. For both modified starches the water absorption, cold water viscosity, textural parameters, turbidity and freeze-thaw stability of the s les decreased whereas water solubility increased at pH 3 and 5. On the other hand, alkaline pH did not bring about evident changes on morphology of PG starch but the surface of GCWS starch became smoother. Water absorption, solubility, rheological and mechanical properties, freeze-thaw stability and turbidity of the starch pastes increased at high pH values. Overall, both starches were more stable at alkaline pH compared to acidic pH values and GCWS starch was more resistance to pH changes than PG starch.
Publisher: Springer Science and Business Media LLC
Date: 19-08-2014
Publisher: Elsevier BV
Date: 08-2009
Publisher: Wiley
Date: 23-10-2020
DOI: 10.1111/JTXS.12565
Publisher: Elsevier BV
Date: 05-2006
Publisher: MDPI AG
Date: 31-05-2023
Abstract: Meeting the United Nation’s sustainable development goals for zero hunger becomes increasingly challenging with respect to climate change and political and economic challenges. An effective strategy to alleviate hunger and its severe implications is to produce affordable, nutrient-dense, and sustainable food products. Ancient grains were long-forgotten due to the dominance of modern grains, but recently, they have been rediscovered as highly nutritious, healthy and resilient grains for solving the nutrition demand and food supply chain problems. This review article aims to critically examine the progress in this emerging field and discusses the potential roles of ancient grains in the fight against hunger. We provide a comparative analysis of different ancient grains with their modern varieties in terms of their physicochemical properties, nutritional profiles, health benefits and sustainability. A future perspective is then introduced to highlight the existing challenges of using ancient grains to help eradicate world hunger. This review is expected to guide decision-makers across different disciplines, such as food, nutrition and agronomy, and policymakers in taking sustainable actions against malnutrition and hunger.
Publisher: Hindawi Limited
Date: 11-04-2014
DOI: 10.1111/JFPP.12076
Publisher: Wiley
Date: 29-03-2017
DOI: 10.1111/IJFS.13394
Publisher: Elsevier BV
Date: 04-2016
Publisher: Wiley
Date: 20-07-2010
Publisher: Informa UK Limited
Date: 11-02-2008
No related grants have been discovered for Suzanne Trask.