Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread

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dc.citation.issue7
dc.citation.volume12
dc.contributor.authorBinte Abdul Halim FN
dc.contributor.authorTaheri A
dc.contributor.authorYassin ZAR
dc.contributor.authorChia KF
dc.contributor.authorGoh KKT
dc.contributor.authorGoh SM
dc.contributor.authorDu J
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-06-18T20:52:17Z
dc.date.available2024-06-18T20:52:17Z
dc.date.issued2023-03-29
dc.description.abstractThe 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.
dc.description.confidentialfalse
dc.edition.editionApril-1 2023
dc.format.pagination1460-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37048281
dc.identifier.citationBinte Abdul Halim FN, Taheri A, Abdol Rahim Yassin Z, Chia KF, Goh KKT, Goh SM, Du J. (2023). Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread.. Foods. 12. 7. (pp. 1460-).
dc.identifier.doi10.3390/foods12071460
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number1460
dc.identifier.piifoods12071460
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69892
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/7/1460
dc.relation.isPartOfFoods
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectalkaline hydrogen peroxide
dc.subjectbread
dc.subjectglycemic potency
dc.subjectin vitro digestion
dc.subjectsugarcane fibre
dc.titleEffects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread
dc.typeJournal article
pubs.elements-id461009
pubs.organisational-groupOther
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