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dc.contributor.authorHui, Xiaodan
dc.contributor.authorWu, Gang
dc.contributor.authorHan, D.
dc.contributor.authorGong, Xi
dc.contributor.authorStipkovits, Letitia
dc.contributor.authorWu, X.
dc.contributor.authorTang, S.
dc.contributor.authorBrennan, Margaret A.
dc.contributor.authorBrennan, Charles S.
dc.date.accessioned2021-05-02T23:42:48Z
dc.date.available2021-02-24en
dc.date.issued2021-05
dc.date.submitted2021-02-21en
dc.identifier.issn0023-6438en
dc.identifier.urihttps://hdl.handle.net/10182/13750
dc.description.abstractCereal foods supplemented with fruit ingredients have attracted the attention of consumers due to their bioactive compounds which confer health promoting effects. In this study, oat bran was mixed with 0%, 10%, 15% and 25% (w/w) of blueberry or blackcurrant powder, to form blueberry and blackcurrant enriched oat bran pastes. Pasting properties, colour profiles, and nutritional compositions of these pastes were evaluated. The bioactive compounds in the extracts of pastes were identified. An in vitro digestion procedure was employed to observe the effects of bioactive compounds on predicted glycaemic response of pastes. Delphinidin, cyanidin, petunidin, and malvidin were identified in extracts of 25% blueberry and blackcurrant powder-enriched pastes. Results showed that enrichment with blueberry or blackcurrant powder significantly altered the pasting viscosities and the colour profiles, and increased the content of phenolic compounds (in particular the phenolic acids and the anthocyanins) of pastes (p < 0.05), whilst decreasing the extent of starch degradation and the reducing sugar released from oat bran paste during the in vitro digestion (p < 0.05). Our findings suggested that enrichment with blueberry or blackcurrant powder into oat bran provided healthier food characteristics, and manipulated the hypoglycaemic property of pastes.en
dc.format.extent11en
dc.language.isoen
dc.publisherElsevier
dc.relationThe original publication is available from - Elsevier - https://doi.org/10.1016/j.lwt.2021.111167en
dc.relation.urihttps://doi.org/10.1016/j.lwt.2021.111167en
dc.rights© 2021 Elsevier Ltd. All rights reserved.
dc.subjectanthocyanidinsen
dc.subjectglycaemic responseen
dc.subjectIn vitro digestionen
dc.subjectpastingen
dc.subjectphenolic acidsen
dc.titleBioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran pasteen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1016/j.lwt.2021.111167en
dc.relation.isPartOfLWT - Food Science and Technologyen
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.volume143en
lu.identifier.orcid0000-0003-2479-8478
lu.identifier.orcid0000-0002-7242-6612
lu.identifier.orcid0000-0002-7585-1550
pubs.article-number111167en


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