Margaret A. Brennan's research while affiliated with Melbourne Institute of Technology and other places

Publications (56)

Article
This study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increased...
Article
The mechanism of protein denaturation of frozen surimi enriched with soluble soybean polysaccharides (SSPS) was investigated. Near‐infrared (NIR) and hyperspectral imaging (HSI) technology was used to predict the protein denaturation. The fresh grass carp surimi were divided into four groups with SSPS additions of 0%, 1%, 3% and 5%, respectively, w...
Article
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The aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature and roasting time of green tea. Roasting temperature and time varied between 100–300 °C and 60–240 s in green tea production. The main interactions measured were effects on the antioxidant activities, total phenolic content...
Article
This study aimed to develop novel gluten-free snacks from rice flour, cowpea and whey protein concentrate (WPC) enriched with bioactive and antioxidant properties. The effects of extrusion on bioactive compounds (sucrose-galactosyl oligosaccharides, insoluble dietary fibre, resistant starch, phytic acid, trypsin inhibitory activity), protein digest...
Article
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This study evaluated the physical parameters, polyphenol profile and antioxidant activity before and after the in vitro digestion of red pitaya powder-enriched oat-wheat bread compared to plain wheat bread, oat-wheat bread and red pitaya powder. The enrichment of red pitaya powder significantly increased the polyphenol, mineral contents, insoluble...
Article
The inhibition mechanism of buckwheat phenolics on in vitro starch digestion was investigated using extruded noodles with buckwheat starch and phenolic extract (0.50%–2.00%). The cooking quality and reducing sugar released during in vitro digestion were studied, and the extractable phenolic content along digestion was also monitored to reveal a dos...
Article
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The nutritional quality of gluten‐free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres, and proteins, and are a low‐calorie option that can be used in gluten‐free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and...
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Red pitaya (Hylocereus polyrhizus, red pulp with pink peel), also known as dragon fruit, is a well-known species of pitaya fruit. Pitaya seeds and peels have been reported to exhibit higher concentrations of total polyphenols, beta-cyanins and amino acid than pulp, while anthocyanins (i.e., cyanidin 3-glucoside, delphinidin 3-glucoside and pelargon...
Article
Ready‐to‐eat extruded snacks with high protein and fibre were developed from a composite flour comprising rice flour, cowpea flour and whey protein concentrate (WPC). Nutritional, physicochemical, and textural properties of extrudates were evaluated, at five ratios of cowpea : WPC (10:0, 15:05, 20:10, 25:15, 30:20); rice flour was used as a control...
Article
An alkaline extraction method has been used in many studies to extract total protein from cereal samples. Wheat bran protein concentrate (WBPC), oat bran protein concentrate (OBPC), and barley protein concentrate (BPC) were prepared by alkaline extraction and isoelectric precipitation to study their functional and nutritional properties. The three...
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Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), t...
Article
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In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms invol...
Article
Incorporation of bioactive containing fruits and/or vagetables into carbohydrate‐rich food matrix are effective strategies to develop food products with functional health benefits. In this study, blackcurrant powder was added into pea starch, and mung bean starch to form pastes to investigate the effects of blackcurrant powder on physicochemical an...
Article
Full-text available
Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads, were associated with increased mushroom powder co...
Article
Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients – cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta’s nutrition...
Article
Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with sodium caseinate (NaCas) through spray- and freeze-drying strategies. The effects of encapsulation strategies and addition of BC on the proximal compositions, colour profiles, and nutritional properties (including total phenolic content, antioxidant capacity...
Article
The practical application of protein ingredients in the preservation of bioactive compounds are of research interest. In this study, an aqueous solution of sodium caseinate was combined with blackcurrant concentrate to produce novel protein ingredients using spray‐drying and freeze‐drying techniques. High performance liquid chromatography results s...
Article
Background Rice bran protein hydrolysates (RBPHs) are peptides hydrolysed by different enzymes on rice bran protein (RBP). Protein hydrolysis cleaves storage proteins at either C-terminal or N-terminal of peptide bonds producing unique peptide sequences with various nutritional and functional properties as well as amino acids with aromatic, hydroph...
Article
In this study, mushroom stems were separated from the fruiting body of two edible mushrooms, white button mushroom (WB, Agaricus bisporus) and oyster mushroom (OY, Pleurotus ostreatus), and their functionalities were compared in wheat flour noodles at fortification levels of 5, 10, 15%. The inclusion of WB led to higher protein content than OY, whi...
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Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio...
Article
Vegetable oils are increasingly replacing animal fats in diets, but malondialdehyde (MDA), a peroxidation product of these oils, has been regarded as toxic; this necessitated investigation of MDA formation during consumption. This study investigated MDA formation in four vegetable oils during frying French fries (FF) and fried chicken breast meat (...
Article
Milk whey can interact with polyphenols leading to the formation of protein-polyphenol complexes. Whey protein isolate (WPI) was combined with blackcurrant concentrate (BC) using spray-drying (SWB) and freeze-drying (FWB) techniques. In this study, SWB and FWB were incorporated into a cookie dough, replacing 5%, 10% and 15% of flour to evaluate the...
Article
These are the results of polyphenols, anthocyanins and tannins extraction from five grape pomaces at 50℃. Polyphenols were extracted from five kinds of New Zealand grape pomace (Sauvignon Blanc, Pinot Gris, Gerwurztraminer, Merlot and Pinot Noir) at 30, 50 and 70 °C in an ultrasonic generator. The extraction kinetics for total phenol, anthocyanin a...
Article
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Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate (WPC). Texture and colour were assessed instrumentally, and sensory analysis was conducted by an unt...
Article
This study evaluates the proximate composition, amylose, resistant starch, pasting properties, total phenolic content (TPC), antioxidant capacities, and amino acid profiles of banana flour and cassava flour in comparison to semolina flour. Banana flour and cassava flour have a lower protein content (4.54% and 1.41%) but higher total dietary fiber (...
Article
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This study aimed to examine the effect of inclusion salmon oil (SO), cod oil (CO), coconut oil (CONT) to wheat starch (WS) on pasting, textural and in‐vitro starch digestibility properties. The binary component blend (BCBs) sample showed better complex index (CI) as compared to WS and WS‐WG(wheat gluten)and decreased with increasing carbon chain le...
Article
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The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea...
Article
The study aimed to evaluate the biosynthesis and accumulation of lignans, phenolic acids and also the antioxidant activities in 15 varieties of flax sprouts. The differential contents of lignans (13.30 ‐ 8987 μg/g) and phenolic acids (72.55 ‐ 597.1 μg/g) among 15 varieties of flax sprouts were observed. The total antioxidant activities ranged from...
Article
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The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein is...
Article
Egg white protein, and soy protein, were incorporated into a banana and cassava flour blend (75:25) to produce gluten‐free pasta. The objectives of study was to investigate the effects of the different protein sources on the physico‐chemical properties of gluten‐free pasta. The levels of protein inclusion were 0, 5, 10 and 15% of composite flour (w...
Article
The formation of 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in vegetable oils and model oil systems were quantitatively assessed by RP-HPLC. Regardless of heating temperature, HHE was only detected in rapeseed and linseed oil, while HNE was detected in all tested oils. Intrinsic tocopherols suppressed HHE/HNE formation, but with simila...
Chapter
Dietary antioxidants have aroused much interest for their potential health benefits as an effective way to mitigate oxidative stress and chronic disease. Mushrooms are rich in many different biological compounds, and have been perpetually widely used due to their nutritional and medicinal values. This chapter summarizes the main antioxidants found...
Article
Free and bound phenolics were extracted from the fibre fraction of wholemeal (W) wheat and barley (B) cookies which had been fortified with 15% blackcurrant powder. Blackcurrant enriched cookies contained between 55 and 66 % higher total phenolics respectively compared control cookies. Ferulic acid in wheat and barley cookie extracts, and quercetin...
Article
Backgroud: Extreme temperatures are among the primary abiotic stresses which affect plant growth and development. Ascorbic acid (AsA) is an efficient antioxidant for scavenging relative oxygen species accumulated under stress. Folates play a significant role in DNA synthesis and protect plants against oxidative stress. Sweet corn (Zea mays L.), a...
Article
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Muffins are popular bakery products. However, they generally contain high amounts of sugar. The over-consumption of muffins may therefore result in a high calorie intake and could lead to increased health risks. For this reason, muffins were prepared substituting sucrose with two levels of a base of stevia (Stevianna®). In addition, cocoa powder an...
Article
Pasta is a starchy staple food, which is a good carrier of health-promoting ingredients that can manipulate the glycaemic response. Dry pastas supplemented with DFs were produced substituting durum wheat semolina with Barley Balance® (BB), psyllium seed husk (P) or two inulin products with different degrees of polymerisation. The aim was to investi...
Article
In this study, semolina extruded snack products were supplemented with white button mushroom (Agaricus bisporus), shiitake (Lentinula edodes) and porcini mushrooms (Boletus edulis). The functional properties of the products were analysed, including the nutritional profile, starch characteristics (content, gelatinisation and digestibility) and antio...
Article
Water‐soluble polysaccharides (LCPs) were extracted from litchi, wherein LPS, LPH, LPP and LPM were extracted by ultrasound, hot water, ultra‐high pressure and microwave methods, respectively. The physicochemical properties, components, structures and in vitro antioxidant activities of four LCPs were investigated. LPP was the highest in yield and p...
Article
Cassava and banana flours were used in a variety of ratios (0:100, 25:75, 50:50) to produce gluten‐free (GF) pasta, the physico‐chemical and glycemic properties were investigated and compared to a control pasta made from durum wheat semolina. All GF pasta had a higher dietary fiber content, lower protein content, and a darker color compared to the...
Article
Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addit...
Article
Wampee (Clausena lansium) fruit is a seasonal food containing high levels of bioactive phytochemicals which may be useful for health benefits. This study compared the phytochemical composition, total and cellular antioxidant activities (CAA) as well as anti‐proliferative activities of five different varieties of wampee fruits. The results showed th...
Chapter
This chapter presents an overview of key concepts covered in the subsequent chapters of this book. The book is intended to give an up‐to‐date overview of what is currently known about neurodegenerative diseases, focusing particularly on Alzheimer's disease (AD). Current and developing diagnostic tests are described, and the pathological relationshi...
Article
Characteristic aroma substances of cis‐rose oxide imparts the odorant of “lychee‐like,” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid‐phase microextraction gas chromatography‐mass spectrometry combined with headspace gas chromatography‐ion mobility spectrom...
Article
This paper investigated the synergistic effect of 3% soluble soybean polysaccharides (SSPS) and liquid nitrogen freezing (-80 °C) on the freezing process and protein denaturation of bighead carp surimi. Freezing curve showed that liquid nitrogen freezing could significantly minimize the elapsed time of maximum-ice-crystal formation zone. Both liqui...
Article
Full-text available
This research focussed on the utilisation of salmon protein and lipid to manipulate pasta’s glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaem...
Article
The effects of Tartary buckwheat flour (TBF) / wheat flour ratio on the physical properties, and starch digestion, of noodles were investigated. Incorporation of TBF significantly changed the physical characters of noodles. As TBF levels increased in noodles, the colour of dough sheet became darker and noodle texture was affected deleteriously. Sta...
Article
This study evaluated the influence of the incorporation of salmon (Oncorhynchus tschawytscha) fish powder (SFP) into pasta production and the effect on pasta physicochemical attributes. Four replacement levels were tested (5%, 10%, 15% and 20%) together with a control pasta (100% semolina). The effects on the chemical composition, physical properti...
Article
Full-text available
Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna®, or inulin, as sugar replacer wa...
Article
The effects of milk ingredients, whey protein concentrate (WPC), whey lactalbumin (WLAC) and skim milk powder (SMP) on oat starch characteristics in terms of pasting, rheological, freeze-thaw and swelling behaviour, were investigated. Oat starch was extracted from oat flour and different proportions of dairy ingredients were mixed with oat starch....
Article
Litchi (Litchi chinensis Sonn.) is a fruit containing many nutrients. Based on a three level, three-variable Box-Behnken design, response surface methodology, was used to optimise the process of ultra-high pressure (UHP) assisted extraction of litchi polysaccharides (LCP). The optimal extraction conditions were as follows: pressure 460 MPa, treatme...

Citations

... Recently, it has been reported that the enrichment/fortification of fruit powder significantly increased the polyphenol, mineral contents, insoluble dietary fibre and firmness and moisture content of oat-wheat bread compared to plain wheat bread (Huang et al., 2021). The different methods for pulverising the fruits with process conditions are given in Table 5. ...
... The protein content of grains is lower than that of legumes, with poor digestibility and unsatisfactory amino acid composition, particularly in the lack of lysine and threonine [45]. Indeed, the intake of a single category of protein often does not meet the full nutritional needs of the body. ...
... The main derivers are offering consumers healthier choices and/ or new sensorial experiences beyond the conventional product (Sissons, 2022). Veggie pasta is also gaining a momentum with increased awareness towards the health benefits of vegetables (Wang et al., 2021). Whole-grain pasta is increasingly becoming more popular, and it is appreciated for its high fibre related to reduced risk of cardiovascular disease, type II diabetes and cancer (Nilusha et al., 2019). ...
... Anthocyanins (flavonoids) contributing to the red, violet and blue colours in flowers and fruits, have biological activities such as antiinflammation, liver protection, analgesic and anticancer (Mohammed & Khan, 2022). Anthocyanins in blackcurrants modulate the metabolism of glucose influencing digestive enzyme activities (Mu et al., 2021). ...
... Due to the high moisture content of fresh shiitake (usually greater than 85/100 g), they will deteriorate soon after picking, so they are usually processed into shiitake products. Shiitake powder is a common processed product which can be used as spices or as food supplementary material added to bread, cake, steamed bread and other foods [5][6][7][8][9][10]. Carbohydrate is the highest content component in shiitake powder, so it was selected as the target compound in adulterated shiitake powder in this study [11]. ...
... The interest in producing high-quality and highly nutritious cereal-based foods is increasing. To this end, several functional vegetal ingredients with potential beneficial effects have been incorporated in different foods, aiming to enhance their nutritional profile (Wang et al., 2021). ...
... a-amylase can initiate carbohydrate hydrolysis by cleaving a-(1,4)-linked glycosidic bonds and yield smaller fractions, such as sucrose and maltose [96]. Then, a-glucosidase can hydrolyze these fractions into absorbable monosaccharides, such as glucose and fructose, during intestinal digestion [97]. Adequate free glucose can be generated after this digestive process, which may be excessively ingested into the bloodstream in T2D patients, leading to hyperglycemia. ...
... Fig. 2B presents the particle size characterization of samples. The particle size of a product, and its distribution, are essential factors that can influence the bulk density, WHC, OHC and their further incorporation of protein ingredients (Wu, Hui, Brennan, Zeng, Guo, & Brennan, 2021). The compactness of freeze-dried contents can lead to a decline in bulk density and increase in bulk volume (Rajam & Anandharamakrishnan, 2015). ...
... In the analysis of noodles' cooking properties, mushroom fortification (5%, 10%, 15%) led to a lower swelling index and water absorption index than white salted noodles [13]. Oyster mushroom noodles had a significantly higher water absorption index than shiitake noodles and white button mushroom noodle at each inclusion level. ...