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dc.contributor.authorKlunklin, Warinpornen
dc.contributor.authorSavage, Geoffrey P.en
dc.date.accessioned2018-10-17T03:39:00Z
dc.date.available2018-08-17en
dc.date.issued2018-10en
dc.date.submitted2018-04-14en
dc.identifier.citationKlunkin, W., & Savage, G. (2018). Addition of defatted green-lipped mussel powder and mixed spices to wheat–purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation. Food Science and Nutrition, 6(7), 1839-1847. doi:10.1002/fsn3.675en
dc.identifier.issn2048-7177en
dc.identifier.urihttps://hdl.handle.net/10182/10293
dc.description.abstractBiscuits were formulated using a 50/50 wheat and purple rice flour mix containing mixed spices, galangal, and defatted green-lipped mussel powder (Perna canaliculus) added in the range of 5–15% of the total biscuit weight. The fortified biscuits had higher protein (26.36%), fiber (52.90%), and ash (6.00%) contents and a lower total fat (5.64%) content compared to the control biscuits. The in vitro starch digestibility and predicted glycemic index (pGI) decreased in the fortified biscuits by 18.95% and 6.18%, respectively, while the in vitro protein digestibility increased by 3.73%, corresponding to the increased levels of defatted mussel powder present. The spread ratio and hardness of the fortified biscuits also increased significantly. The color values of the fortified biscuits after the incorporation of different levels of defatted mussel powder showed significant changes, with a darkening of the biscuit surface and a lowered browning index compared to the control biscuits. Results of the sensory quality evaluation showed that incorporation of defatted mussel powder into the biscuit mix of up to 15% showed no significant differences in liking scores in terms of color, overall appearance; whereas, the flavor and overall acceptability scores were significantly lower than the control biscuits. Overall, defatted mussel powder can be successfully incorporated into biscuit mixes to enrich the protein, fiber, and antioxidant contents of the biscuits.en
dc.format.extent1839-1847 (9)en
dc.language.isoenen
dc.publisherWileyen
dc.relationThe original publication is available from - Wiley - https://doi.org/10.1002/fsn3.675en
dc.relation.urihttps://doi.org/10.1002/fsn3.675en
dc.rights© 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectantioxidantsen
dc.subjectbiscuiten
dc.subjectgreen-lipped mussel powderen
dc.subjectin vitro digestionen
dc.subjectpurple rice flouren
dc.subjectsensory evaluationen
dc.subjectgreen‐lipped mussel powderen
dc.titleAddition of defatted green-lipped mussel powder and mixed spices to wheat–purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluationen
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.doi10.1002/fsn3.675en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (Excl. Wine)en
dc.relation.isPartOfFood Science and Nutritionen
pubs.issue7en
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-statusPublished onlineen
pubs.volume6en
dc.identifier.eissn2048-7177en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-6571-3197


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