Water-binding capacity and viscosity of Australian sweet lupin kernel fibre under in vitro conditions simulating the human upper gastrointestinal tract Turnbull, Cathryn M., Baxter, Amynta L. and Johnson, Stuart 2005, Water-binding capacity and viscosity of Australian sweet lupin kernel fibre under in vitro conditions simulating the human upper gastrointestinal tract, International journal of food sciences and nutrition, vol. 56, no. 2, pp. 87-94, doi: 10.1080/09637480500081080. Attached Files Name Description MIMEType Size Downloads Title Water-binding capacity and viscosity of Australian sweet lupin kernel fibre under in vitro conditions simulating the human upper gastrointestinal tract Formatted title Water-binding capacity and viscosity of Australian sweet lupin kernel fibre under in vitro conditions simulating the human upper gastrointestinal tract Author(s) Turnbull, Cathryn M. Baxter, Amynta L. Johnson, Stuart Journal name International journal of food sciences and nutrition Volume number 56 Issue number 2 Start page 87 End page 94 Publisher Taylor & Francis Ltd Place of publication Abingdon, England Publication date 2005 ISSN 0963-7486 1465-3478 Summary There is currently little understanding of the physicochemical properties in the human gastrointestinal tract of Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKF), a novel food ingredient with potential for the fibre enrichment of foods such as baked goods. Since physicochemical properties of dietary fibres have been related to beneficial physiological effects in vitro, this study compared water-binding capacity and viscosity of LKF with that of other fibres currently used for fibre-enrichment of baked goods, under in vitro conditions simulating the human upper gastrointestinal tract. At between 8.47 and 11.07g water/g dry solids, LKF exhibited water-binding capacities that were significantly higher (P<0.05) than soy fibre, pea hull fibre, cellulose and wheat fibre at all of the simulated gastrointestinal stages examined. Similarly, viscosity of LKF was significantly higher (P<0.05) than that of the other fibres at all simulated gastrointestinal stages. The relatively high water-binding capacity and viscosity of LKF identified in this study suggests that this novel fibre ingredient may elicit different and possibly more beneficial physiological effects in the upper human gastrointestinal tract than the conventional fibre ingredients currently used in fibre-enriched baked goods manufacture. We are now performing human studies to investigate the effect of LKF in the diet on health-related gastrointestinal events. Language eng DOI 10.1080/09637480500081080 Field of Research 111199 Nutrition and Dietetics not elsewhere classified Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences HERDC Research category C1 Refereed article in a scholarly journal Copyright notice ©2005, Taylor & Francis Group Ltd Persistent URL http://hdl.handle.net/10536/DRO/DU:30003434 Document type: Journal Article Collections: Faculty of Health School of Exercise and Nutrition Sciences Related Links Link Description Connect to published version (restricted access) Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Mon, 07 Jul 2008, 08:53:04 EST Tue, 12 Jan 2010, 12:17:05 EST Tue, 12 Jan 2010, 12:19:30 EST Tue, 12 Jan 2010, 12:23:01 EST Wed, 13 Jan 2010, 11:26:06 EST Fri, 28 Nov 2014, 15:35:44 EST Filtered Full Citation counts:   Cited 34 times in TR Web of Science Cited 34 times in Scopus Search Google Scholar Access Statistics: 620 Abstract Views, 0 File Downloads  -  Detailed Statistics Created: Mon, 07 Jul 2008, 08:53:04 EST