Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

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Author: search.filters.author.Goh KKTSubject: search.filters.subject.In vitro digestion

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    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 J
    Sugarcane 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.
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    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 L
    The 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.