Consumer acceptability and antidiabetic properties of flakes and crackers developed from selected native Australian plant species

Njume, Collise, Donkor, Osaana ORCID: 0000-0001-9565-9024, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and McAinch, Andrew ORCID: 0000-0002-8762-4865 (2021) Consumer acceptability and antidiabetic properties of flakes and crackers developed from selected native Australian plant species. International Journal of Food Science and Technology, 56 (9). pp. 4484-4495. ISSN 0950-5423

Abstract

Type 2 diabetes, linked to an unhealthy diet, is increasing in Australia. This study aimed to evaluate the acceptability of potential antidiabetic food preventatives followed by phyto-component detection by high-performance liquid chromatography analysis and glycaemic index (GI) estimation by in vitro enzymatic hydrolysis. Five flakes and a cracker were developed from Acacia longifolia seeds, Typha orientalis rhizomes and Rhagodia candolleana berries. Samples were tested for consumer acceptability against a commercially available flake and cracker (as controls) by 44 participants using a 9-point hedonic scale. Overall acceptability of 86.4% and 54.5%–65.9% was recorded against control and test flakes, while control and test crackers recorded 84.1% and 70.5%, respectively. The test cracker contained gallic acid (GA) and ρ-coumaric acid (PCA) with GI, 47.7 ± 1.3, whereas control cracker contained GA and had GI, 70.3 ± 2.5. These results indicate that the test cracker may have potential as an antidiabetic food preventative.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/44598
DOI https://doi.org/10.1111/ijfs.15252
Official URL https://ifst.onlinelibrary.wiley.com/doi/10.1111/i...
Subjects Current > FOR (2020) Classification > 3006 Food sciences
Current > FOR (2020) Classification > 3210 Nutrition and dietetics
Current > Division/Research > Institute for Health and Sport
Current > Division/Research > Institute for Sustainable Industries and Liveable Cities
Keywords antidiabetic components, Indigenous foods, microbiological quality, nutritional profile, sensory testing, shelf life, starchhydrolysis
Citations in Scopus 1 - View on Scopus
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