Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
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Item Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management(MDPI (Basel, Switzerland), 2025-07-01) Maran N; Dharmawan J; Goh KKT; Zhan F; Zhu XOropharyngeal dysphagia is a common condition among older adults and individuals with neurological disorders, necessitating the use of texture-modified foods (TMFs) to ensure safe swallowing; however, reheating often leads to syneresis and structural breakdown, compromising both functionality and patient acceptability. This study aimed to evaluate the efficacy of single and binary hydrocolloid systems for improving the thermal and structural stability of moulded carrot purée formulated to meet International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 standards. The main methods involved preparing purées with various hydrocolloid combinations, assessing gel strength, shape retention, and syneresis following steaming, and validating results using commercial moulds. Thermoreversible methylcellulose (Benecel™ A4M) was the most effective single-component system, while binary blends of A4M with locust bean gum (LBG)—specifically B2 (1.5% A4M + 0.5% LBG) and B3 (1.5% A4M + 1% LBG)—demonstrated superior structural integrity, with height retention of 80 ± 2% (B2) and 85 ± 2% (B3), and reduced syneresis (~22 ± 1% and ~19 ± 3%, respectively; p < 0.05), both meeting IDDSI requirements. In contrast, formulations containing agar, xanthan, or carboxymethylcellulose exhibited poorer shape fidelity, likely due to matrix-disrupting interactions. These findings indicate that A4M-LBG blends offer a practical solution for producing reheatable, visually recognisable meals for individuals with moderate-to-severe dysphagia.Item Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread(Elsevier Ltd., 2023-07-15) Abdol Rahim Yassin Z; Binte Abdul Halim FN; Taheri A; Goh KKT; Du JSugarcane fibre (SCF) is known as an insoluble dietary fibre and a by-product from sugar manufacturing industry. The physicochemical and structural properties of SCF were modified using microwave irradiation at 5% and 10% SCF for 5 and 10 min (MW5%,15m, MW10%,5m, MW10%,15m), ultrasound at 30% amplitude, 7% SCF, for 1.5 h or 3 h (US1h, US2h), and high-pressure homogenization at 1% SCF, 2000 bar for 1 and 2 passes (HPH1p, HPH2p). Different types of disruption on the morphology of SCF were observed with different physical treatments confirmed by scanning electron microscopy. HPH2p treated SCF exhibited the largest particle size, and highest water and oil-holding capacities. Fourier-transform infrared spectroscopy results showed that all physical treatments were able to reduce hemicellulose and enhance cellulose content in SCFs, especially for HPH treatments. After making dough and bread with treated and untreated SCF, HPH2p SCF incorporated bread had the firmest texture, followed by MW10%,15m, while these two samples have the lowest specific volume. The maximum height of bread was significantly lower in breads incorporated with HPH2p, US1.5h and US3h. Subsequently, glycemic response decreased in all SCF-incorporated breads compared to white bread reference.Item Process-structure-function relationship for mamaku suspension: Effect of drying methods on powder functionality(Elsevier Ltd., 2023-12-30) Bisht A; Goh KKT; Matia-Merino LThe pith from mamaku tree fern entraps a unique shear-thickening biomacromolecule called mamaku polysaccharide (MP) that may alter the rheological profile in the gut. Here we examined the potential of using the whole pith—natural entrapment of MP in the tissue of pith—to develop a food ingredient with shear-thickening behaviour as an alternative to MP extract. In this study, fresh mamaku pith was collected and dried using an oven-dryer or freeze-dryer, and ground into a powder (ODP: oven-dried powder; FDP: freeze-dried powder). Both the ODP and FDP were characterised for their physical properties (colour, densities, surface morphology), rehydration in water, rheological behaviour and in vitro starch digestion. Freeze-drying resulted in a porous structure, while after oven-drying, the structure collapsed and an increase in density was observed. Upon rehydration with water, both FDP and ODP absorbed water, causing the powder particles to swell and release the water-soluble compounds into the continuous phase. The ability of FDP to release water-soluble MP into the continuous phase resulted in a rheological behaviour of a suspension similar to MP extract solution (shear-thickening behaviour). No shear-thickening was observed in ODP suspension because not enough MP was available in the continuous phase to form polymer-polymer interactions. In-vitro digestion of wheat biscuits mixed with rehydrated FDP suspension reduced starch digestion by ∼35% after 10 min, but starch digestion was unaffected by ODP suspension. This was due to the changes in the rheological behaviour resulting from the alteration in structural characteristics of the powder samples by the different drying methods.Item Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread(MDPI (Basel, Switzerland), 2023-03-29) Binte Abdul Halim FN; Taheri A; Yassin ZAR; Chia KF; Goh KKT; Goh SM; Du JThe consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were conducted over time (0.5, 1, 3, and 5 h) at 12.6% (w/v) SCF and the effects on the physicochemical and structural properties of the SCF were evaluated. After making dough and bread with the SCF, with and without AHP treatments, the glycemic responses of the bread samples were evaluated. Shorter durations of AHP treatment (0.5 and 1 h) reduced lignin effectively (37.3 and 40.4%, respectively), whereas AHP treatment at 1 and 3 h duration was more effective in increasing particle sizes (50.9 and 50.1 μm, respectively). The sugar binding capacity, water holding capacity (from 2.98 to 3.86 g water/g SCF), and oil holding capacity (from 2.47 to 3.66 g oil/g SCF) increased in all AHP samples. Results from Fourier-transform infrared spectroscopy (FTIR) confirmed the polymorphism transition of cellulose (cellulose I to cellulose II). The morphology of SCF detected under scanning electron microscopy (SEM) indicated the conversion of the surface to a more porous, rough structure due to the AHP treatment. Adding SCF decreased dough extensibility but increased bread hardness and chewiness. All SCF-incorporated bread samples have reduced glycemic response. Incorporation of 1, 3, and 5 h AHP-treated SCF was effective in reducing the glycemic potency than 0.5 h AHP-treated SCF, but not significantly different from the untreated SCF. Overall, this study aims to valorize biomass as AHP is commonly applied to bagasse to produce value-added chemicals and fuels.Item Does harvesting age matter? Changes in structure and rheology of a shear-thickening polysaccharide from Cyathea medullaris as a function of age(Elsevier Ltd, 2024-04-01) Bisht A; Goh KKT; Sims IM; Edwards PJB; Matia-Merino LA shear-thickening polysaccharide from the New Zealand Black tree fern (Cyathea medullaris, commonly known as mamaku) extracted from different age fronds (stage 1: young, stage 2: fully grown and stage 3: old) was characterised in terms of structure and rheological properties. Constituent sugar analysis and 1H and 13C NMR revealed a repeating backbone of −4)-β-D-GlcpA-(1 → 2)-α-D-Manp-(1→, for all mamaku polysaccharide (MP) samples from different age fronds without any alterations in molecular structure. However, the molecular weight (Mw) was reduced with increasing age, from ~4.1 × 106 to ~2.1 × 106 Da from stage 1 to stage 3, respectively. This decrease in Mw (and size) consequently reduced the shear viscosity (ηs-Stage 1 > ηs-Stage 2 > ηs-Stage 3). However, the extent of shear-thickening and uniaxial extensional viscosity of MP stage 2 was greater than MP stage 1, which was attributed to a greater intermolecular interaction occurring in the former. Shear-thickening behaviour was not observed in MP stage 3.Item Effects of spray-drying inlet temperature on the production of high-quality native rice starch(MDPI (Basel, Switzerland), 2021-09) Tay JBJ; Chua X; Ang C; Subramanian GS; Tan SY; Lin EMJ; Wu W-Y; Goh KKT; Lim K; Ozuna CRice starch is a common functional ingredient used in various food applications. The drying regime to obtain dry starch powder is an important processing step, which affects the functional properties of the starch. The application of extreme thermal treatment during the conventional drying process tends to elicit irreversible changes to the rice starch, resulting in the loss of desired functionalities. In a previous study, we reported the development of a novel low temperature spray-drying based process which efficiently dries waxy rice starch, while preserving its physicochemical properties and functionalities. This study, a follow-up to the previous report, evaluated the effect of different spray-drying inlet temperatures on the production yield, physicochemical properties, and functionalities of waxy rice starch. Increasing the inlet temperature from 40◦C to 100◦C resulted in an increase in the process yield from 74.83% to 88.66%, respectively. All spray dried waxy rice starches possessed a low moisture content of less than 15%, and a consistent particle size (median ~6.00 µm). Regardless of the inlet temperatures, the physicochemical functionalities, including the pasting characteristics and flowability, were similar to that of the native waxy rice starch. The molecular and A-type crystalline structure of the waxy rice starches were also conserved. An inlet temperature of 60◦C represented the optimum temperature for the spray-drying process, with a good yield (84.55 ± 1.77%) and a low moisture content (10.74 ± 1.08%), while retaining its native physicochemical functionalities and maximizing energy efficacy.Item Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization(MDPI (Basel, Switzerland), 2021-04-12) Jo M; Chang MJ; Goh KKT; Ban C; Choi YJ; Davidovich-Pinhas MWe prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05-0.20) and OSA-PGS concentration (3-10% w/v) on the rheological and microstructural properties of the emulsion-filled gels was evaluated. Confocal fluorescence images showed that OSA-PGS stabilized the emulsion, indicated by the formation of a thick layer surrounding the oil droplets, and simultaneously gelled the aqueous phase. All of the emulsions exhibited shear-thinning flow behavior, but only those with 10% w/v OSA-PGS were categorized as Herschel-Bulkley fluids. The rheological behavior of the emulsion-filled gels was significantly affected by both the OSA-PGS concentration and Φ. The mean diameters (D1,0, D3,2, and D4,3) of oil droplets with 10% w/v OSA-PGS were stable during 30 days of storage under ambient conditions, indicating good stability. These results provide a basis for the design of systems with potential applications within the food industry.Item Shear and temperature sensitivity of a shear-thickening biopolymer from the New Zealand black tree fern(Elsevier Ltd, 2023-12-01) Bisht A; Goh KKT; Sims IM; Edwards PJB; Matia-Merino LMamaku polysaccharide (MP) is a water-soluble shear-thickening biopolymer that has shown potential to be used in the design of novel food products targeting satiety management and weight loss. During the processing of MP at industrial scale, the polymer may be exposed to high temperature and shear, which could affect its rheological behaviour. Thus, herein we subjected extracted MP to high shear (between 1000–8000 rpm at various times, using a lab-scale high-shear mixer) and temperature treatment (between 65 and 115 °C, for 30 min) and investigated the changes in molecular structure and rheological properties. The temperature treatment disintegrated the backbone of MP into smaller fragments (molecular weight-Mw, reduced from ∼3.9 × 106 Da with no heat, to ∼0.6 × 106 Da at 115 °C), which caused a reduction in viscosity and in the extent of shear-thickening as well as an increase in the damping factor (Gʹʹ/Gʹ). Similar rheological trends were observed post-shear treatment, however, there was no evidence of depolymerisation, with the Mw, constituent sugar composition and NMR spectra (1H and 13C) being unaffected. It is suggested that the changes in rheological behaviour after shear treatment could be due to changes in the re-arrangement of MP molecules, which led to a compact and folded structure due to increased intra-molecular interactions. The results, therefore, indicate that modification of MP molecules during the industrial process such as shearing and heating should be considered as it may adversely affect the rheological properties of the product where MP is incorporated and the expected physiological benefits in the gastrointestinal tract.