Show simple item record

dc.contributor.authorLu, Xikunen
dc.contributor.authorBrennan, Margaret A.en
dc.contributor.authorServenti, Lucaen
dc.contributor.authorLiu, Jianfuen
dc.contributor.authorGuan, W. Q.en
dc.contributor.authorBrennan, Charles S.en
dc.date.accessioned2018-07-10T23:12:34Z
dc.date.available2018-04-30en
dc.date.issued2018-10-30en
dc.date.submitted2018-04-28en
dc.identifier.issn0308-8146en
dc.identifier.urihttps://hdl.handle.net/10182/10058
dc.description.abstractThis 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.en
dc.format.extent199-209en
dc.language.isoenen
dc.publisherElsevieren
dc.relationThe original publication is available from - Elsevier - https://doi.org/10.1016/j.foodchem.2018.04.130en
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2018.04.130en
dc.rights© 2018 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/BY-NC-ND/4.0/).en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectmushroom powderen
dc.subjectpastaen
dc.subjectnutrition profileen
dc.subjectstarch digestibilityen
dc.subjectantioxidanten
dc.subjectNutritional profileen
dc.subjectFood Scienceen
dc.titleAddition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pastaen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.unitResearch Management Officeen
lu.contributor.unit/LU/Research Management Office/2018 PBRF Staff groupen
dc.identifier.doi10.1016/j.foodchem.2018.04.130en
dc.subject.anzsrcMD Multidisciplinaryen
dc.relation.isPartOfFood Chemistryen
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.publication-statusPublisheden
pubs.volume264en
dc.rights.licenceAttribution-NonCommercial-NoDerivativesen
lu.identifier.orcid0000-0002-7585-1550
lu.identifier.orcid0000-0002-5172-8515
lu.identifier.orcid0000-0003-2479-8478


Files in this item

Default Thumbnail

This item appears in the following Collection(s)

Show simple item record

Creative Commons Attribution-NonCommercial-NoDerivatives
Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-NoDerivatives