A5032835868- Food composition and properties
- Nutritional Studies and Diet
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Phytase and its Applications
- Diet and metabolism studies
- Wheat and Barley Genetics and Pathology
- Obesity, Physical Activity, Diet
- Genetic Mapping and Diversity in Plants and Animals
- Food Science and Nutritional Studies
- Diabetes Treatment and Management
- Agricultural Economics and Practices
- Livestock and Poultry Management
- Biofuel production and bioconversion
- Agricultural Science and Fertilization
- Diet, Metabolism, and Disease
- Food Quality and Safety Studies
- Rice Cultivation and Yield Improvement
- Polysaccharides and Plant Cell Walls
- Sensory Analysis and Statistical Methods
- Nutrition and Health in Aging
- Dietary Effects on Health
- Pharmacology and Obesity Treatment
- Genetics and Plant Breeding
- Celiac Disease Research and Management
Curtin University
2015-2024
Fibre supplementation can potentially reduce energy intake and contribute to weight loss. The mechanism may be reduced frequency of eating, resulting in food consumption. objective this research was determine the effectiveness fibre with PolyGlycopleX® (PGX®), on body composition, eating dietary 118 overweight adults. In a three‐arm, parallel, blind, randomised controlled trial participants were one three groups; 4.5 g PGX as softgels (PGXS), 5 granules (PGXG) or rice flour (RF) control....
Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim study is to investigate consumption glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating total area under curve. Twelve healthy young adults were recruited a repeated measure randomised, single-blinded crossover trial compare consuming (180 g) containing 15%, 20% 45% Fasting concentrations taken via finger-prick samples. Postprandial at...
Abstract Background and objectives Chinese white salted noodles ( CWSN ) steamed bread CSB are staple foods represent approximately 65% of wheat consumption in China. Sensory evaluation was used to measure the quality attributes selected Australian varieties commercial for noodle northern style bread. Descriptive parameters sensory described tested using a Chinese‐trained expert panel. Findings The results showed that flour from had better gluten properties, dough mixing characteristics...
This research compared the physicochemical properties of six milling oat cultivars from Western Australia over two growing seasons (2011 and 2012). Variations among in properties, particularly β‐glucan content, were assessed to determine their suitability for incorporation into white salted noodles at a level 30% flour component. The average across grown 2012 was significantly higher ( P < 0.05) protein lipid volume smaller sized particles (<100 µm) lower ash starch damage, larger...
Background The assessment of satiety effects on foods is commonly performed by untrained volunteers marking their perceived hunger or fullness line scales, marked with pre-set descriptors. lack reproducibility measurement using this approach however results in the tool being unable to distinguish between that have small, but possibly important, differences effects. An alternate used sensory evaluation; panellists can be trained correct use line-scale and brought consensus meanings...
The effect of consumption PolyGlycopleX® (PGX®) was compared to wheat dextrin (WD) in combination with a standard meal, on postprandial satiety and glycaemia double-blind, randomised crossover trial, 14 healthy subjects trained as panel. At each six two-hour sessions, consumed one three different test meals two separate occasions. were: meal plus 5 g PGX; 4.5 PGX softgels; WD. Subjects recorded fullness using labelled magnitude scale at 0, 15, 30, 45, 60, 90, 120 min the total area under...
Six Australian milling oat cultivars grown over two growing seasons were characterized for differences in (1,3)(1,4)‐β‐glucan (β‐glucan) viscosity, solubility, molecular weight (M w ), and the effect of processing. Oat 2012 had significantly higher extracted β‐glucan viscosity from flour than same cultivar 2011 ( P < 0.05, mean 137 165 cP, respectively). Noodle (147 cP) was (128 cP). β‐Glucan ‘Williams’ ‘Mitika’ oats highest 0.05) (5.92 5.25%, respectively) noodles (1.64 1.47%, both...
Summary Empty carob pods, a by‐product of seed production, are abundant in D‐pinitol, dietary fibre and phenolics, offering diverse potential health benefits. However, they also contain high levels sugars. This study evaluated the capacity Saccharomyces cerevisiae submerged fermentation empty pods to enhance D‐pinitol total carbohydrate ratio, contents fibre, phenolics. were fermented at pH 5.0, 5.5, 6.0, 6.5, 7.0 30 °C for 10, 20, 50 h. After 20 h fermentation, carbohydrates decreased by...
Raised blood lipid levels are associated with a risk of cardiovascular disease (CVD). Moderate reductions in several CVD factors such as total, low-density lipoprotein (LDL) cholesterol and non-high-density (non-HDL) concentrations may be more effective reducing overall than major reduction just one. A blind, randomised controlled trial was conducted 120 healthy overweight (BMI 25–30) adults aged 25–70 years who were non-smokers, not diabetic low disease, assessed by the Framingham equation....
To the Editor: We have read comments by Dr. Vuksan regarding our article entitled “Effect of Fibre Supplementation on Body Weight and Composition, Frequency Eating Dietary Choice in Overweight Individuals” as published Nutrients February 2017 [1].[...]