Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin

Raymond Wei Wern Chong, Malcolm Ball, Christopher McRae, Nicolle H. Packer*

*Corresponding author for this work

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

A 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.

Original languageEnglish
Article number125032
Pages (from-to)1-8
Number of pages8
JournalFood Chemistry
Volume298
DOIs
Publication statusPublished - 15 Nov 2019

Keywords

  • Chemical composition
  • Dietary fibre
  • Sugarcane
  • Psyllium husk
  • Wheat dextrin

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    ARC Training Centre for Molecular Technology in the Food Industry

    Haynes, P., Packer, N., Nevalainen, H., Paulsen, I., Willows, R., Raftos, D., Molloy, M., Te'o, J., Atwell, B., O'Connor, W., Quail, K., Hobba, G., Ball, M., MQRES, M. & Sunna, A.

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