Water-binding capacity and viscosity of Australian sweet lupin kernel fibre under in vitro conditions simulating the human upper gastrointestinal tract

References

• AOAC. Official methods of analysis of the association of official analytical chemists. AOAC, Washington, DC 1990
   Google Scholar
• Barnes HA, Hutton JF, Walters K. An introduction to rheology. Elsevier, Amsterdam 1989
   Google Scholar
• Barry JL, Hoebler C, Macfarlane GT, Macfarlane S, Mathers JC, Reed KA, Mortensen PB, Nordgaard I, Rowland IR, Rumney CJ. Estimation of the fermentability of dietary fibre in vitro: a European interlaboratory study. Br J Nutr 1995; 74: 303–322
   PubMed Web of Science ®Google Scholar
• Bjorck I, Granfeldt Y, Liljeberg H, Tovar J, Asp NG. Food properties affecting the digestion and absorption of carbohydrates. Am J Clin Nutr 1994; 59: S699–S705
   PubMed Web of Science ®Google Scholar
• Brand Miller J, Foster-Powell K. Diets with a low glycemic index: from theory to practice. Nutr Today 1999; 34: 64–72
   Google Scholar
• Brighenti F, Pellegrini N, Casiraghi MC, Testolin G. In vitro studies to predict physiological effects of dietary fibre. Eur J Clin Nutr 1995; 49: S81–S88
   PubMed Web of Science ®Google Scholar
• Brillouet JM, Riochet D. Cell wall polysaccharides and lignin in cotyledons and hulls of seeds from various lupin (Lupinus L.) species. J Sci Food Agric 1983; 34: 861–868
   Web of Science ®Google Scholar
• Burton-Freeman B. Dietary fibre and energy regulation. J Nutr 2000; 130: S272–S274
   PubMed Web of Science ®Google Scholar
• Cherbut C, Salvador V, Barry JL, Doulay F, Delort-Laval J. Dietary fibre effects of intestinal transit in man: involvement of their physicochemical and fermentative properties. Food Hydrocolloids 1991; 5: 15–22
   Web of Science ®Google Scholar
• Clark RL, Johnson SK. Sensory acceptability of foods with added lupin (Lupinus angustifolius) kernel fiber using pre-set criteria. J Food Sci 2002; 67: 356–362
   Web of Science ®Google Scholar
• Edwards CA, Blackburn NA, Craigen L, Davison P, Tomlin J, Sugden K, Johnson IT, Read NW. Viscosity of food gums determined in vitro related to their hypoglycemic actions. Am J Clin Nutr 1987; 46: 72–77
   PubMed Web of Science ®Google Scholar
• Ekmekcioglu C. A physiological approach for preparing and conducting intestinal bioavailability studies using experimental systems. Food Chem 2002; 76: 225–230
   Web of Science ®Google Scholar
• Evans AJ, Cheung PCK. The carbohydrate composition of cotyledons and hulls of cultivars of Lupinus angustifolius from Western Australia. J Sci Food Agric 1993; 61: 189–194
   Web of Science ®Google Scholar
• Gee JM, Johnson IT. Rates of starch hydrolysis and changes in viscosity in a range of common foods subjected to simulated digestion in vitro. J Sci Food Agric 1985; 36: 614–620
   Web of Science ®Google Scholar
• Hoebler C, Guillon F, Fardet A, Cherbut C, Barry JL. Gastrointestinal or simulated in vitro digestion changes dietary fibre properties and their fermentation. J Sci Food Agric 1998; 77: 327–333
   Web of Science ®Google Scholar
• Hoebler C, Lecannu G, Belleville G, Devaux M-F, Popineau Y, Barry J-L. Development of an in vitro system simulating bucco-gastric digestion to assess the physical and chemical changes of food. Int J Food Sci Nutr 2002; 53: 389–402
   PubMed Web of Science ®Google Scholar
• Jenkins DJ, Kendall CW, Vuksan V, Vidgen E, Parker T, Faulkner D, Mehling CC, Garsetti M, Testolin G, Cunnane SC, et al. Soluble fiber intake at a dose approved by the US Food and Drug Administration for a claim of health benefits: serum lipid risk factors for cardiovascular disease assessed in a randomized controlled crossover trial. Am J Clin Nutr 2002; 75: 834–839
   PubMed Web of Science ®Google Scholar
• Johnson SK, Gray DM. Ingredients derived from lupin—strong potential for a range of dietary fibre applications. Int Food Ingredients 1993; 5: 18–23
   Google Scholar
• Kennefick S, Cashman KD. Investigation of an in vitro model for predicting the effect of food components on calcium availability from meals. Int J Food Sci Nutr 2000; 51: 45–54
   PubMed Web of Science ®Google Scholar
• Marciani L, Gowland PA, Spiller RC, Manoj P, Moore RJ, Young P, Al-Sahab S, Wright J, Fillery-Travis AJ. Gastric response to increased meal viscosity assessed by echo-planar magnetic resonance imaging in humans. J Nutr 2000; 130: 122–127
   PubMed Web of Science ®Google Scholar
• McConnell AA, Eastwood MA, Mitchell WD. Physical characteristics of vegetable foodstuffs that could influence bowel function. J Sci Food Agric 1974; 25: 1457–1464
   PubMed Web of Science ®Google Scholar
• Miller DD, Schricker BR, Ramussen RR, Van Campen D. An in vitro method for estimation of iron availability from meals. Am J Clin Nutr 1981; 34: 2248–2256
   PubMed Web of Science ®Google Scholar
• Robertson JA, Eastwood MA. A method to measure the water-holding properties of dietary fibre using suction pressure. Br J Nutr 1981; 46: 247–255
   PubMed Web of Science ®Google Scholar
• Schneeman BO. Dietary fiber: physical and chemical properties, methods of analysis, and physiological effects. Food Technol 1986; 40: 104–110
   Web of Science ®Google Scholar
• Southgate DAT. The relation between composition and properties of dietary fiber and physiological effects. Dietary fiber basic and clinical aspects, GV Vahouny, D Kritchevsky. Plenum Press, New York 1986; 35–48
   Google Scholar