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dc.contributor.authorHossain, A. K. M. M.en
dc.contributor.authorBrennan, Margaret A.en
dc.contributor.authorMason, Susan L.en
dc.contributor.authorGuo, Xinboen
dc.contributor.authorZeng, X.-A.en
dc.contributor.authorBrennan, Charles S.en
dc.date.accessioned2017-09-21T03:50:03Z
dc.date.available2017-07-26en
dc.date.issued2017-08en
dc.date.submitted2017-07-21en
dc.identifier.citationHossain et al. (2017). The effect of astaxanthin-rich microalgae “Haematococcus pluvialis” and wholemeal flours incorporation in improving the physical and functional properties of cookies. Foods, 6(8), 57. doi:10.3390/foods6080057en
dc.identifier.issn2304-8158en
dc.identifier.urihttps://hdl.handle.net/10182/8625
dc.description.abstractMarine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model food (wholemeal cookie). Astaxanthin substitution of cookies made from three flours (wheat, barley and oat) demonstrated a significant reduction in the rate of glucose released during in vitro digestion together with an increase in the total phenolic content (TPC) and antioxidant capacity of the food. The significantly (p < 0.005) lower free glucose release was observed from cookies with 15% astaxanthin, followed by 10% and then 5% astaxanthin in comparison with control cookies of each flour. Total phenolic content, DPPH radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) value also notably increased with increase in astaxanthin content. The results evidence the potential use of microalgae to enhance the bioactive compounds and lower the glycaemic response of wholemeal flour cookie.en
dc.format.extent10en
dc.language.isoenen
dc.publisherMDPIen
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/foods6080057en
dc.relation.urihttps://doi.org/10.3390/foods6080057en
dc.rights© 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectmicroalgaeen
dc.subjectHematococcus pluvialisen
dc.subjectastaxanthinen
dc.subjectbakery productsen
dc.subjectglycaemic responseen
dc.subjectantioxidanten
dc.titleThe effect of astaxanthin-rich microalgae “Haematococcus pluvialis” and wholemeal flours incorporation in improving the physical and functional properties of cookiesen
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.doi10.3390/foods6080057en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (excl. Wine)en
dc.subject.anzsrc090803 Food Nutritional Balanceen
dc.relation.isPartOfFoodsen
pubs.issue8en
pubs.notesArticle no. 57en
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.volume6en
dc.identifier.eissn2304-8158en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0003-2479-8478
lu.identifier.orcid0000-0002-7242-6612
lu.identifier.orcid0000-0002-7585-1550
lu.identifier.orcid0000-0003-4959-1932


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