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dc.contributor.authorKlunklin, Warinpornen
dc.contributor.authorSavage, Geoffrey P.en
dc.date.accessioned2018-07-16T21:41:30Z
dc.date.issued2018-05-08en
dc.date.submitted2018-03-25en
dc.identifier.citationKlunkin, W. & Savage, G.P. (2018). Physicochemical properties and sensory evaluation of wheat-purple rice biscuits enriched with green-lipped mussel powder (Perna canaliculus) and spices. Journal of Food Quality, 7697903. doi:10.1155/2018/7697903en
dc.identifier.issn0146-9428en
dc.identifier.urihttps://hdl.handle.net/10182/10066
dc.description.abstractBiscuits are one of the most consumed bakery products eaten by everyone. Purple rice contains much higher levels of antioxidants, vitamins, and minerals such as iron and zinc compared to wheat. The aim of this work was to produce a protein-rich biscuit made from purple rice flour and defatted green-lipped mussel powder (Perna canaliculus) (0-20%) blended with ginger and galangal spices at 4% for each spice. The objective was to produce an inexpensive, balanced, healthy snack product containing increased levels of protein and antioxidants from the mussel powder and to investigate the consumer preferences of these biscuits using the four different ethnic groups (Thai, Chinese, Caucasian, and Pacific Islanders) living in New Zealand. The addition of the mussel powder increased the crude protein content by 43% and the protein digestibility by 21% at the highest level of inclusion. The addition of mussel powder significantly (p<0.05) increased the hardness of biscuits while making small increases in the browning index of the cooked biscuit. The phenolic contents and antioxidant activities (DPPH and ABTS) were significantly (p<0.05) increased as additional amounts of mussel powder were incorporated into the biscuit mix, resulting in a reduction in the total starch contents. The addition of 10% mussel powder to the control biscuit mix was accepted by all the ethnic groups. Overall, the Pacific Islanders showed a higher appreciation for all the attributes tested.en
dc.description.sponsorshipPostgraduate Research Fund, Lincoln University, Canterbury, NZ.en
dc.format.extent1-9en
dc.language.isoenen
dc.publisherHindawien
dc.relationThe original publication is available from - Hindawi - https://doi.org/10.1155/2018/7697903 - https://www.hindawi.com/journals/jfq/2018/7697903/en
dc.relation.urihttps://doi.org/10.1155/2018/7697903en
dc.rights© 2018 Warinporn Klunklin and Geoffrey Savage. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectriceen
dc.subjectbiscuitsen
dc.subjectmussel powderen
dc.subjectphysicochemical propertiesen
dc.subjectsensory evaluationen
dc.subjectNutrition & Dieteticsen
dc.titlePhysicochemical properties and sensory evaluation of wheat-purple rice biscuits enriched with green-lipped mussel powder (Perna canaliculus) and spicesen
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.doi10.1155/2018/7697903en
dc.subject.anzsrc090803 Food Nutritional Balanceen
dc.subject.anzsrc0908 Food Sciencesen
dc.relation.isPartOfJournal of Food Qualityen
pubs.notesArticle ID: 7697903en
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.publisher-urlhttps://www.hindawi.com/journals/jfq/2018/7697903/en
pubs.volume2018en
dc.identifier.eissn1745-4557en
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-6571-3197


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