Show simple item record

dc.contributor.authorKlunklin, Warinpornen
dc.contributor.authorSavage, Geoffrey P.en
dc.date.accessioned2018-07-27T01:51:52Z
dc.date.available2018-04-16en
dc.date.issued2018en
dc.identifier.citationKlunklin, W. & Savage, G.P. (2018). Physicochemical, antioxidant properties and in vitro digestibility of wheat-purple rice flour mixtures. International Journal of Food Science and Technology, 53(8), 1962-1971. doi:10.1111/ijfs.13785en
dc.identifier.issn0022-1163en
dc.identifier.urihttps://hdl.handle.net/10182/10085
dc.description.abstractThe physicochemical characteristics, antioxidant properties and in vitro digestibility of high-antioxidant content flours made from different combinations of Thai purple rice flour and refined wheat flour from 25%, 50% to 75% (w/w) were investigated and these were compared with whole flour from purple rice and refined wheat flour. The increase in substitution levels of purple rice flour affected all the functional properties of flours, at the same time the levels of dietary fibre, protein digestibility and antioxidant compositions were also changed. The purple rice flour exerted a particularly strong effect on starch digestibility as the purple rice increased to 50% in the mixture. Moreover, purple rice flour showed lower amounts of rapidly digested starch (RDS), whereas slowly digested starch (SDS) of whole flour from purple rice and 75% substitution purple rice flour was found to be the highest for all samples. The in vitro starch digestibility of all samples also showed a positive correlation between dietary fibre and antioxidant compounds. Overall, the addition of purple rice flour improved the final nutritional properties, notably a lower predicted glycaemic index, and a higher antioxidant potential, which are two important nutritional properties for human health.en
dc.format.extent1962-1971en
dc.language.isoenen
dc.publisherJohn Wiley & Sons Ltd, on behalf of the Institute of Food, Science and Technology (IFST)en
dc.relationThe original publication is available from - John Wiley & Sons Ltd, on behalf of the Institute of Food, Science and Technology (IFST) - https://doi.org/10.1111/ijfs.13785 - https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.13785en
dc.relation.urihttps://doi.org/10.1111/ijfs.13785en
dc.rights©2018 The Authors*
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectantioxidantsen
dc.subjectflour functional propertiesen
dc.subjectin vitro digestibilityen
dc.subjectpurple rice flouren
dc.subjectwheat flouren
dc.subjectFood Scienceen
dc.titlePhysicochemical, antioxidant properties and in vitro digestibility of wheat-purple rice flour mixturesen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.identifier.doi10.1111/ijfs.13785en
dc.subject.anzsrc090803 Food Nutritional Balanceen
dc.relation.isPartOfInternational Journal of Food Science and Technologyen
pubs.issue8en
pubs.notesDate of acceptance: 13 Mar 2018en
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/QE18
pubs.publication-statusPublisheden
pubs.publisher-urlhttps://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.13785en
pubs.volume53en
dc.identifier.eissn1365-2621en
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-6571-3197


Files in this item

Default Thumbnail

This item appears in the following Collection(s)

Show simple item record

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