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dc.contributor.authorJayawardena, S. R.
dc.contributor.authorMorton, James D.
dc.contributor.authorBrennan, Charles S.
dc.contributor.authorBekhit, A. E.
dc.date.accessioned2020-09-23T21:38:16Z
dc.date.available2018-09-07en
dc.date.issued2019-03
dc.date.submitted2018-08-01en
dc.identifier.issn0950-5423en
dc.identifier.urihttps://hdl.handle.net/10182/12777
dc.description.abstractBeef lungs are an underutilised co‐product of the meat industry that could be used as an ingredient to supplement the protein content of cereal foods. Beef lung powder (BLP) had a protein content of 87% (dry weight basis), an amino acid score of 1, and contained 1 mg g⁻¹ iron. Fresh semolina pasta was used as a model food, and BLP was incorporated up to 20%. Incorporation of 10% BLP improved the indispensable amino acid score of the pasta from 0.48 to 0.91. At that level of incorporation, higher cooking loss and redder (increased ‘a’ value) and darker (decreased ‘L’ value) colour resulted. The fresh pasta with BLP had a lower glycaemic response compared to control samples. BLP improved the functional value of the fresh pasta and is a potential ingredient in the development of new food products.en
dc.format.extent610-618en
dc.language.isoen
dc.publisherWiley-Blackwell
dc.relationThe original publication is available from - Wiley-Blackwell - https://doi.org/10.1111/ijfs.13927en
dc.relation.urihttps://doi.org/10.1111/ijfs.13927en
dc.rights© 2018 Institute of Food Science and Technology
dc.subjectbeef lungsen
dc.subjectfresh pastaen
dc.subjectglycaemic indexen
dc.subjectindispensable amino acid scoreen
dc.subjectironen
dc.subjectFood Scienceen
dc.titleUtilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pastaen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unit/LU/Agriculture and Life Sciences/FOOD
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1111/ijfs.13927en
dc.relation.isPartOfInternational Journal of Food Science and Technologyen
pubs.issue3en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/FOOD
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.volume54en
dc.identifier.eissn1365-2621en
lu.identifier.orcid0000-0003-2479-8478
lu.identifier.orcid0000-0001-9645-5568


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