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

The 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.

High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts.

This study focuses on understanding the effect of ionic strength on the mechanical and microstructural properties of novel composite gels containing 13% whey protein isolate (WPI) and 4% de-structured waxy potato starch (DWPS). The DWPS is a physically modified waxy potato starch treated at 140 °C for 30 min under constant shear. Thermodynamic incompatibility between WPI and DWPS was observed upon the addition of NaCl (~75 mM) or CaCl (10-75 mM).

Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread.

White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrageenan and psyllium husk on the physical functionality and glycaemic potency of white bread. The amount of water for each formulation was adjusted based on DoughLab set at a target torque value of ~500 FU for sufficient dough development.

Correlation between instrumental and sensory properties of texture-modified carrot puree.

This study was undertaken to determine the correlation between instrumental and sensory evaluation on texture-modified carrot puree. Texture-modified foods (TMFs) are prescribed to dysphagia individuals to aid in the oral manipulation and facilitate swallowing of food. There is a lack of correlation between instrumental measurements and sensory attributes on TMF.

The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR.

The interaction between wheat starch and Mesona chinensis polysaccharide (MCP) was found to change the molecular mobility of the water and carbohydrate populations in starch-MCP gels, when measured using proton and carbon nuclear magnetic resonance relaxation methods. The starch and MCP mobilities appeared similar at a micron scale. However, at a distance of less than 5 nm could they be detected as having separate mobility states, indicating close interaction between the starch and MCP.

The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels.

The digestibility of wheat starch gels in the presence of Mesona chinensis polysaccharide (MCP) was studied. MCP was found to be the most effective polysaccharide in reducing wheat starch digestion in comparison to starch gels of similar hardness containing xanthan, guar, locust bean gum (LBG) and agar. A 33% reduction in the digestibility of intact starch gels containing 5% w/w MCP (after 120 minutes of digestion) was observed and this was attributed to the strengthening of the gels in the presence of high concentration of the polysaccharide.

Lipid droplet size and emulsification on postprandial glycemia, insulinemia and lipidemia.

Previous studies have suggested that a smaller lipid droplet size results in a greater rate of lipolysis. However, acute health impacts of emulsification and small lipid droplet size are not well understood. We aimed to investigate the effect of emulsification and lipid droplet size on postprandial lipidemia, glycemia and insulinemia.

The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology.

The polysaccharide gel layer surrounding hydrated chia seeds was extracted using water and isolated by ethanol precipitation. The freeze-dried sample consisted of ∼95% non-starch polysaccharides (35% w/w neutral soluble fraction and 65% w/w negatively charged insoluble fraction). The soluble polysaccharide fraction has molar mass, root-mean square radius and intrinsic viscosity of ∼5×10(5)g/mol, 39nm and 719mL/g, respectively.

Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixtures.

The aim of this investigation was to characterize and explain the rheological behaviour observed for mixed solutions of maltodextrin and galactomannans. When 1% w/w guar gum was mixed with 3% w/w low DE maltodextrin (DE 1 or DE 2), the viscosity at low shear rates (~0.1 to 10 s(-1)) decreased by approximately a decade, and exhibited Newtonian behaviour.

A natural shear-thickening water-soluble polymer from the fronds of the black tree fern, Cyathea medullaris: Influence of salt, pH and temperature.

A water-soluble polymer was extracted from the fronds of the black tree fern (Cyathea medullaris or "Mamaku" in Māori) and characterized under various physico-chemical conditions. The rheological properties (in the semi-dilute region) and particle size and charge (in the dilute region) were investigated under various salt (0-1M NaCl), pH (1-12) and temperature conditions (5-80°C), using rheometry and dynamic light scattering techniques. A 7% (w/w) Mamaku crude extract showed strong shear-thickening properties at high salinity levels (1M NaCl) and over the whole range of pH (1-12).

Characterisation and bioactivity of protein-bound polysaccharides from submerged-culture fermentation of Coriolus versicolor Wr-74 and ATCC-20545 strains.

The protein-bound polysaccharides of Coriolus versicolor (CPS) have been reported to stimulate overall immune functions against cancers and various infectious diseases by activating specific cell functions. A New Zealand isolate (Wr-74) and a patented strain (ATCC-20545) of C. versicolor were compared in this study.

Viscometric and static light scattering studies on an exopolysaccharide produced by Lactobacillus delbrueckii subspecies bulgaricus NCFB 2483.

The rheological properties and molecular parameters of a purified exopolysaccharide (EPS) produced by a ropy strain of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2483 were investigated. Using capillary viscometry, an intrinsic viscosity of 2,013 mL/g was obtained.