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dc.contributor.authorChong, Raymond Wei Wern
dc.contributor.authorBall, Malcolm
dc.contributor.authorMcRae, Christopher
dc.contributor.authorPacker, Nicolle H
dc.date.accessioned2021-06-08T00:37:15Z
dc.date.available2021-06-08T00:37:15Z
dc.date.issued2019
dc.identifier.issn0308-8146
dc.identifier.doi10.1016/j.foodchem.2019.125032
dc.identifier.urihttp://hdl.handle.net/10072/404969
dc.description.abstractA dietary fibre prepared from sugarcane stalk was compared with psyllium husk and wheat dextrin. In contrast to the other dietary fibres, sugarcane fibre was found to contain significant amounts of insoluble dietary fibre (73–86%), lignin (18.66–20.23%), and rare minerals such as chromium (0.67–2.54 mg/100 g) and manganese (1.07–2.34 mg/100 g). Analysis of the ethanol extract also detected compounds with antioxidant activity. Characterisation of five sugarcane fibres prepared from selected strains, harvest periods (growth or storage phase), and processing conditions showed these factors influenced the final composition. Furthermore, using in vitro digestion, we found that potassium, magnesium, chromium, and zinc in were bioaccessible in sugarcane samples. Also, sodium was shown to bind to the sugarcane fibre potentially indicating bile salt binding activity. Results from this study support the use of sugarcane as a source of dietary fibre in functional foods.
dc.description.peerreviewedYes
dc.languageEnglish
dc.publisherElsevier
dc.relation.ispartofpagefrom125032
dc.relation.ispartofjournalFood Chemistry
dc.relation.ispartofvolume298
dc.subject.fieldofresearchFood chemistry and food sensory science
dc.subject.fieldofresearchcode300602
dc.subject.keywordsScience & Technology
dc.subject.keywordsPhysical Sciences
dc.subject.keywordsLife Sciences & Biomedicine
dc.subject.keywordsChemistry, Applied
dc.subject.keywordsFood Science & Technology
dc.titleComparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin
dc.typeJournal article
dc.type.descriptionC1 - Articles
dcterms.bibliographicCitationChong, RWW; Ball, M; McRae, C; Packer, NH, Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin, Food Chemistry, 2019, 298, pp. 125032
dcterms.dateAccepted2019-06-16
dc.date.updated2021-06-08T00:35:50Z
gro.hasfulltextNo Full Text
gro.griffith.authorPacker, Nicki


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