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dc.contributor.authorKlunklin, Warinpornen
dc.contributor.authorSavage, Geoffrey P.en
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.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.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) - -
dc.rights©2018 The Authors*
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
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.subject.anzsrc090803 Food Nutritional Balanceen
dc.relation.isPartOfInternational Journal of Food Science and Technologyen
pubs.notesDate of acceptance: 13 Mar 2018en
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

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