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This study assessed the impact of heat treatment on beta-casomorphin 5 (β-CM5) and beta-casomorphin 7 (β-CM7) after in-vitro gastrointestinal digestion of milk representing beta-casein (β-CN) A1A1, A2A2 and A2I phenotype. After heat treatment at 73 °C/20 s, 85 °C/5 min and 121 °C/12 min, milk samples were subjected to in-vitro gastrointestinal digestion. β-CM5/7 were analysed using ultra high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) and further confirmed using ultra high-performance liquid chromatography-high resolution accurate mass Orbitrap™ mass spectrometry (UHPL-HRMS). β-CM5 was not released after in-vitro gastrointestinal digestion of all heated milk. Similarly, β-CM7 was not released in all milk with β-CN A2A2 phenotype. However, this peptide level ranged from 127.25 to 198.10 ng/mL (4.94–7.70 ng/mg protein) in heated milk with β-CN A1A1 phenotype, whereas it was released at much lower levels ranging from 19.35 to 24.50 ng/mL (0.71–0.91 ng/mg protein) in heated milk with β-CN A2I phenotype.

The objective of this study was to determine the β-CN phenotypes in cow milk collected from HF and cross-bred HF dairy cattle in Phu Dong, Vietnam. In total, 85 samples of raw milk were collected from 85 individual cows. Beta-casein (β-CN) phenotypes in cow milk were determined using ultra-high performance liquid chromatography coupled to high resolution mass spectrometry (UHPLC-HRMS). The results showed that three β-CN variants A1, A2 and I were detected and identified in the milk samples. Five β-CN phenotypes A1A1, A1A2, A1I, A2A2 and A2I were found with percentages of 0.035, 0.400, 0.059, 0.482 and 0.024, respectively. The higher proportion of β-CN phenotype A2A2 compared to other phenotypes was expected because of changes in dairy cow breeding in Phu Dong, Vietnam.

Beta-casomorphin peptides including beta-casomorphin 5 (β-CM5) and beta-casomorphin 7 (β-CM7) in raw cow milk were analyzed using a liquid chromatography-tandem mass spectrometry (LC-MS/MS). Milk samples were acidified with HCl followed by centrifuged and cleaned-up using solid-phase extraction (SPE). The eluents were evaporated to dryness and subsequently reconstituted with methanol. Limits of detection (LOD) were 0.32 ng/g for β-CM5 and 0.24 ng/g for β-CM7 and limits of quantification (LOQ) were 1.06 ng/g and 0.69 ng/g for β-CM5 and β-CM7, respectively. Recoveries ranged from 89.7% to 99.4% for β-CM5 and from 96.3% to 98.9% for β-CM7. Intra-day precision was ranged between 7.3% and 22.7% for β-CM5; and 4.5% and 7.3% for β-CM7, meanwhile inter-day precision resulted 7.3%–16.5% for β-CM5 and 9.3%–12.8% for β-CM7. The concentration of β-CM5/7 was analyzed in different milk samples. β-CM7 was detected in 21 out of 30 samples and ranged from 0.76 to 8.41 ng/g milk, while β-CM5 was unequivocally identified in 3 samples, its concentration was 0.4–0.64 ng/g. This is the first report to describe the natural occurrence of β-CM5/7 in raw milk using LC-MS/MS. The present study provides evidence of β-CMs, especially β-CM7 that can be released in raw milk from different breeds.

Raised blood lipid levels are associated with a risk of a cardiovascular disease (CVD). Moderate reductions in several CVD factors such as total, low-density lipoprotein (LDL) cholesterol and non-high-density lipoprotein (non-HDL) cholesterol concentrations may be more effective in reducing overall risk than a major reduction in just one. A blind, randomised controlled trial was conducted with 120 healthy overweight (BMI 25–30) adults aged 25–70 years who were non-smokers, not diabetic and of low risk of cardiovascular disease, as assessed by the Framingham risk equation. Participants consumed 4.5 g PolyGlycopleX (PGX) as softgel capsules (PGXS) or 5 g PGX granules (PGXG) or 5 g rice flour (RF) with meals three times a day for 12 weeks. Total, LDL and non-HDL cholesterol were all significantly reduced (−6%, −5% and −3.5%, respectively) post the PGX granule treatment; however, PGX in softgel capsule form did not affect blood lipid profiles. Daily consumption of PGX granules in overweight low CVD risk adults produced lipid changes indicating a CVD preventative benefit.

This study investigated beta-casomorphin 7 (BCM7) in yogurt by means of LC-tandem MS (MS/MS) and enzyme-linked immunosorbent assay (ELISA) and use LC-MS/MS as the "gold standard" method to evaluate the applicability of a commercial ELISA. The level of BCM7 in milk obtained from ELISA analysis was much lower than that obtained by LC-MS/MS analysis and trended to increase during fermentation and storage of yogurt. Meanwhile, the results obtained from LC-MS/MS showed that BCM7 degraded during stages of yogurt processing, and its degradation may have been caused by X-prolyl dipeptidyl aminopeptidase activity. As a result, the commercial sandwich ELISA kit was not suitable for the quantification of BCM7 in fermented dairy milk.

Liquid chromatography-high resolution mass spectrometry (LC-HRMS) was used to investigate the degradation of β-casomorphin 5 (β-CM5) and β-casomorphin 7 (β-CM7) by Streptococcus thermophilus and/or Lactobacillus delbrueckii ssp. bulgaricus, and to identify the degradation products forming during yoghurt processing. Bovine UHT milk was fermented with: (i) a single strain of L. delbrueckii ssp. bulgaricus, (ii) a single strain of S. thermophilus and (iii) the mixture of S. thermophilus and L. delbrueckii ssp. bulgaricus to pH 4.5 and then stored at 4 °C for 1 and 7 days. Results showed that L. delbrueckii ssp. bulgaricus and/or S. thermophilus completely degraded β-CM5 and β-CM7 upon fermentation to pH 4.5 and degradation products were significantly influenced by bacteria strains and storage time. Four peptides, β-CNf60–61 (YP), β-CNf62–63 (FP), β-CNf64–66 (GPI) and β-CNf62–66 (FPGPI) were tentatively identified through high resolution MS/MS experiments; however, it was not possible to confirm if either milk protein or β-casomorphins was a source releasing these peptides. Nonetheless, in this study peptides YP and GPI were released by L. delbrueckii ssp. bulgaricus. This is the first time GPI has been identified and thus future investigation of its bioactivity is warranted.

Background and objectives Chinese white salted noodles (CWSN ) and steamed bread (CSB ) are staple foods and represent approximately 65% of wheat consumption in China. Sensory evaluation was used to measure the quality attributes of selected Australian wheat varieties and Chinese commercial wheat for Chinese white salted noodle and northern style steamed bread. Descriptive parameters for Chinese sensory evaluation are described and tested using a Chinese‐trained expert sensory panel. Findings The results showed that flour from selected Australian wheat varieties had better gluten properties, dough mixing characteristics and starch properties compared with the commercial Chinese wheat flours evaluated. Improved sensory evaluation scores in noodle firmness, stickiness, elasticity, smoothness, and flavor resulted in a significantly higher total quality score (p < 0.05) for all Australian wheat flours and blends (60% and 74% extraction) compared with the two Chinese wheat flours for CWSN . Sensory evaluation scores for steamed bread from the Australian wheat variety Mace (60% and 74% extraction) were equal to the best Chinese gold standard flour (49% extraction) and significantly higher (p < 0.05) than Chinese flour of 69% extraction. The Australian flours with protein content 9%–10.5% produced higher quality white salted noodles and steamed bread than the higher protein 12.0% Chinese flours. The highest scoring noodles at 78.5–79.5 points were Australian Mace, and Mace and Zen blends. The highest scoring Chinese steamed bread at 85.7 points was Mace at 60% extraction. Conclusions The features of the Australian 60% extraction flours were higher noodle firmness, elasticity, and smoothness scores and improved flavor compared with the 49% extraction Chinese gold standard flour. Noodle sensory evaluation results showed significantly higher (p < 0.05) total scores for the Australian flours compared with noodles made with the two high‐quality Chinese wheat flours. The feature

Six Australian milling oat cultivars grown over two growing seasons were characterized for differences in (1,3)(1,4)‐β‐glucan (β‐glucan) viscosity, solubility, molecular weight (Mw), and the effect of processing. Oat cultivars grown in 2012 had significantly higher extracted β‐glucan viscosity from oat flour than the same oat cultivar grown in 2011 (P < 0.05, mean 137 and 165 cP, respectively). Noodle β‐glucan mean viscosity for 2012 (147 cP) was significantly higher than for 2011 (128 cP). β‐Glucan from ‘Williams’ and ‘Mitika’ oats had the highest viscosity (P < 0.05) in flour (5.92 and 5.25%, respectively) and noodles (1.64 and 1.47%, respectively) for both years, compared with the other oat cultivars. β‐Glucan (Mw) of Williams for 2012 and ‘Kojonup’ for both years were the least affected by processing, with an average drop of 33% compared with a maximum of 63% for other cultivars. Therefore, Williams showed superior β‐glucan properties to other oat cultivars studied, and can potentially provide improved health benefits. High and low β‐glucan Mw populations were found in the same elution peak after processing. Oat cultivars chosen for processing should be those with β‐glucans that are more resistant to processing, and that maintain their physiochemical properties and, therefore, bioactivity.

Background The reasons for low adherence to cereal dietary guidelines are not well understood but may be related to knowledge, attitudes, beliefs and perceived barriers. This study aims to assess trends in cereal foods consumption, intention to change and factors associated with intake among Western Australian (WA) adults 18 to 64 years. Method Cross-sectional data from the 1995, 1998, 2001, 2004, 2009, and 2012 Nutrition Monitoring Survey Series involving 7044 adults were pooled. Outcome variables: types and amount of cereals (bread, rice, pasta, and breakfast cereal) eaten the day prior. Attitudes, knowledge, intentions, weight status and sociodemographic characteristics were measured. Descriptive statistics, multiple binary logistic and multinomial logistic regressions assess factors associated with consumption. Results Bread (78%) was the most commonly consumed cereal food. The proportion eating bread decreased across survey years (Odds Ratio OR = 0.31; 95% Confidence Interval; 0.24–0.40 in 2012 versus 1995), as did the amount (4.1 slices of bread in 1995 to 2.4 in 2012). The odds of consuming whole-grain cereal foods increased since 2009 (OR = 1.27; 1.02–1.58 versus 1995 p < 0.05). The likelihood of trying to eat less cereal food in the past year was greater in 2012 compared to 1995 (Relative Risk Ratio RRR 10.88; 6.81–17.4). Knowledge of cereal recommendations decreased over time (OR = 0.20; 0.15–0.27 in 2012 versus 1995 p < 0.001). Overweight and obese respondents were more likely than healthy weight respondents to have tried to eat less cereals (RRR 1.65; 1.22–2.24 and 1.88; 1.35–2.63 respectively). ‘I already eat enough’ was the main barrier (75% in 1995 to 84% in 2012 (p < 0.001)). Conclusions WA adults are actively reducing the amount of cereal foods they eat and intake is associated with a misperception of adequacy of intake. Nutrition intervention is needed to increase awareness of the health benefits of cereal foods, particularly whole-grains, and to a

This research compared the physicochemical properties of six milling oat cultivars from Western Australia over two growing seasons (2011 and 2012). Variations among the cultivars in physicochemical properties, particularly β‐glucan content, were assessed to determine their suitability for incorporation into white salted noodles at a level of 30% of the flour component. The average across six oat cultivars grown in 2012 was significantly higher (P < 0.05) for protein content, lipid content, and volume of smaller sized particles (<100 µm) and significantly lower for ash content, starch damage, and volume of larger particles (>100 µm) in comparison with the average across the same oat cultivars grown in 2011. The year of cultivation by cultivar interaction was significant (P < 0.05) for ash content, protein content, β‐glucan content, starch damage, and particle size. Oat cultivar Mitika had the highest peak viscosity for 100% oat flour (whole groat) and 30% oat–wheat (OW) flour blend, which may be owing to lower amylose percentage, high protein content, and greater volume of smaller particles. The effect of growing season had greater impact on OW noodle firmness than the genetic effect of cultivars. The eating and cooking quality attributes of OW noodles, such as color, color stability, firmness, and cooking solid loss were superior for those incorporated with 2012 oat flour (whole groat) compared with 2011 oat flour. Among the six oat cultivars, Williams produced noodles with poor cooking and eating quality, and Mitika was easier to handle during processing and produced noodles with superior brightness and color stability in comparison with other oat cultivars evaluated.

The post-prandial satiety response and “second-meal effect” of a viscous fibre supplement PolyGlycopleX® (PGX®) was evaluated in a single-blind, randomised controlled crossover study of 14 healthy adult women. The two hour post-prandial satiety response, expressed as the area under the curve (AUC) of perceived hunger/fullness score versus post-prandial time, of a standardised evening meal with concurrent intake of either PGX softgel or rice flour softgel (control) was determined. On the following morning, after an overnight fast, the four hour satiety response to a standardised breakfast with no softgel supplementation was assessed. A significantly higher satiety response (AUC) to the standard dinner for the PGX-supplemented dinner compared with the control dinner (p = 0.001) was found. No significant difference (p = 0.09) was observed in the satiety response (AUC) of the breakfast regardless of which supplemented-dinner had been consumed prior, however the p value indicated a trend towards a higher response to the breakfast following the PGX-supplemented dinner. The fullness scores of the breakfast following the PGX-supplemented dinner at 15, 30, 90, 120, 150, 180, 210 and 240 min post-prandial were significantly higher than those for the breakfast following the control dinner (p = < 0.001, 0.007, 0.009, 0.009, 0.049, 0.03, 0.003 and < 0.001 respectively). PGX supplementation at dinner increased the satiety effects of both the dinner itself and the subsequent un-supplemented breakfast; a “second meal effect” indicting the potential for this fibre supplement to induce extended satiety.

Greenhouse gas (GHG) emissions in the form of carbon dioxide equivalent (CO2 – eq) from two Western Australian finfish supply chains, from harvest to retail outlet, were measured using streamlined life cycle assessment methodology. The identification of interventions to potentially reduce the GHG emissions was determined from the results obtained. Electricity consumption contributed to the highest GHG emissions within the supply chains measured, followed by refrigeration gas leakage and disposal of unused fish portions. Potential cleaner production strategies (CPS) to reduce these impacts included installing solar panels, recycling the waste, good housekeeping in refrigeration equipment maintenance, and input substitution of refrigeration gas. The results show a combination of these strategies have the potential to reduce up to 35% of the total GHG emissions from fillet harvest, processing and retail.

The effects of whole grain food consumption on energy and fiber intake and on blood pressure were investigated in a cohort study of women 70–80 years of age who volunteered to participate in a dietary protein intervention study. Intention-to-treat analysis was used. Subjects were classified into three whole grain food consumption groups using tertile cut-off points: <47 g/day (low), 47–83 g/day (medium), and >83 g/day (high). At baseline, subjects with high and medium whole grain consumption had significantly lower systolic blood pressure (10 and 9 mmHg lower, respectively [P < 0.01]) compared with subjects with low whole grain consumption. Both systolic and diastolic blood pressure dropped in all groups over the 1 year study period (baseline – year one) (P < 0.05); however, whole grain consumption was not related to systolic or diastolic pressure at year one. Consumption of whole grains and cereals, in general, was positively correlated with both energy and fiber intake without corresponding increases in body weight.

The world's population relies on wheat-based foods as a major source of essential energy. Wheat-based foods are a good source of nutrients such as carbohydrates, proteins, and fiber for humans, but most food applications use milled wheat as white or purified flour and some valuable nutritional components may be lost. While carbohydrates should be the body's major source of energy, diets rich in whole grain are recommended for the prevention of cardiovascular disease. This protective aspect of whole grain and the importance of whole grain food must be highlighted to ensure they form a significant part of the diet. The composition, structure, and special properties of the wheat grain have allowed the evolution of many unique food products worldwide.

Milk proteins including casein are sources of peptides with bioactivity. One of these peptides is beta-casomorphin (BCM) which belongs to a group of opioid peptides formed from β-casein variants. Beta-casomorphin 7 (BCM7) has been demonstrated to be enzymatically released from the A1 or B β-casein variant. Epidemiological evidence suggests the peptide BCM 7 is a risk factor for development of human diseases, including increased risk of type 1 diabetes and cardiovascular diseases but this has not been thoroughly substantiated by research studies. High performance liquid chromatography coupled to UV-Vis and mass spectrometry detection as well as enzyme–linked immunosorbent assay (ELISA) has been used to analyze BCMs in dairy products. BCMs have been detected in raw cow's milk and human milk and a variety of commercial cheeses, but their presence has yet to be confirmed in commercial yoghurts. The finding that BCMs are present in cheese suggests they could also form in yoghurt, but be degraded during yoghurt processing. Whether BCMs do form in yoghurt and the amount of BCM forming or degrading at different processing steps needs further investigation and possibly will depend on the heat treatment and fermentation process used, but it remains an intriguing unknown.

This review discusses and analyses previous results in identification, development and implementation of cleaner production strategies within the seafood industry. The relevant peer reviewed articles were identified from a structured keyword search and analysed by both supply chain stage (capture and aquaculture, transport, processing, storage and retail), and examination of the cleaner production strategies implemented. Results found entities along the seafood supply chain generally worked separately to improve cleaner production processes and outputs to grow their own businesses. Whilst this approach can be beneficial, it ignores the broader cleaner production potential benefits gained when applied across multiple supply chain entities. The most effective cleaner production strategies for improved environmental performance in each sector of the supply chain were identified with the potential to reduce unnecessary handling, energy usage, storage costs and waste production. To ensure the greatest reduction in environmental impact, a whole of supply chain management system that incorporates life cycle assessment modelling is recommended.

Beta-casomorphin 5 (BCM5) and beta-casomorphin 7 (BCM7) in 14 commercial pasteurised milks from around Australia were investigated using liquid chromatography–tandem mass spectrometry (LC–MS/MS) and liquid chromatography–high resolution (Orbitrap) mass spectrometry (LC–HRMS). Collision induced dissociation HRMS was used to confirm the presence of BCM7 in milk extracts. The accurate mass-to-charge ratio (m/z) and relative abundance of BCM7 parent ion and fragments in milk extracts matched with those obtained from the analysis of a BCM7 standard solution. The deviation against the theoretical values of the measured m/z of BCM7 (parent ion and fragments) all gave results below 5 ppm (relative error). BCM5 was below limit of detection (LOD) for all milks, while BCM7 was between 0.13 and 2.38 ng/g in 10 milks and below LOD in the others. Pasteurised milks containing the highest and lowest BCM7 levels were produced in Western Australia.

Sensory evaluation and instrumental methods for testing noodle quality are important for flour mill quality control and organizations involved in noodle research or the evaluation of new noodle wheat varieties. The preparation of noodles for sensory evaluation and subsequent instrumental testing that is related to visual and textural characteristics involves the incorporation of theory and the guidelines provided by experienced researchers in these areas.

The objective of this research was to determine the dose–response effects of a palatable, viscous and gel forming fibre, PolyGlycopleX® (PGX®), [(α-D-glucurono-α–manno-β-D-manno-β-D-gluco), (α-Lgulurono-β-D mannurono), (β-D-gluco-β-D-mannan)] on satiety, and to gain insight into the underlying mechanisms that lead to appetite inhibition. Healthy subjects (n = 10), aged between 20.3 and 29.2 years, consumed PGX®, in granular form at 2.5, 5.0 and 7.5 g, and a 5g inulin control, with a standard breakfast. The PGX® doses of 2.5 and 7.5 g mixed with water at the start of breakfast increased satiety (iAUC of 140.0 and 157.7, P = 0.025 and 0.001, respectively) compared to the control. The most effective dose (7.5g) was palatable and corresponded to a 34% increase in fullness, measured using a visual analogue scale and incremental area under the curve, and resulted in a delayed postprandial glycaemic response when compared with the control.

Objectives Identify the extent of under-reporting of energy intake and the characteristics associated with implausible intakes in elderly women. Design Dietary intake was assessed using a 3-day weighed food record. Protein intake was validated by 24-hour urinary nitrogen. To examine under-reporting, participants were grouped according to their energy intake and compared to the Goldberg cut-off equation. Logistic regression was performed to assess the influence of body mass index (BMI) and social-demographic factors on under-reporting. Setting Community dwelling elderly women from Perth, Western Australia. Participants 217 elderly women aged 70–80 years. Results Under-reporters had a higher physical activity level (p<0.001) compared with acceptable-reporters. The under-reporters also had a higher body weight (p=0.006), body mass index (BMI) (p=0.001), waist (p=0.011), hip circumference (p<0.001), whole body fat mass (p<0.001) and percentage body fat (p<0.001) than acceptable-reporters. Under-reporters had a significantly lower intakes of protein, fat, carbohydrate and alcohol (p<0.001) and fewer reported food items, compared with acceptable reporters. However, 24-hour urinary nitrogen was only marginally different between the two groups (p=0.053). Participants with a higher BMI were more likely to under-report their energy intake (BMI=25–29.9: odds ratio=2.98[95% CI=1.46–6.09]; BMI≥30: 5.84[2.41–14.14]). Conclusion Under-reporting energy intake in elderly women was associated with a higher BMI, body fat and higher self-reported physical activity levels. A higher BMI (≥25) appears to be most significant factor in determining if elderly women will underreport their food intake and may be related to body image. These results have implications for undertaking surveys of food intake in elderly women.

Australia exports seventy-five percent of the wheat produced annually and the Asian region is an important export market for Australian wheat. These markets require suitable quality grain for use in wheat-based products, so the understanding of wheat end products from an Asian consumer point of view is important. The major wheat quality requirements for char siew bao, a Chinese Guandong-style steamed bun were determined. The research 1) developed laboratory methods for the production and assessment of char siew bao using a scoring system 2) optimized the new methods and compared the new methods with a traditional method and 3) used the new validated methods in an investigation of the role of soft wheat quality on char siew bao. A sponge and dough method with one hour fermentation time was developed to establish a simplified laboratory method for char siew bao production. The screening experiments and response surface methodology experiments showed that water addition, sugar, and sponge mixing time were responsible for sixty-nine percent of the variation in total score. Dough strength was the most important parameter affecting char siew bao quality, followed by flour swelling volume, then protein content and dough extensibility. Both protein and starch quality are important determinants of char siew bao quality.

Oat consumption is regarded as having significant health benefits. The enrichment of white salted noodles with oat flour would provide a potential health benefit but may affect the texture and sensory quality. Oat cultivars grown in Western Australia (Yallara, Kojonup, Mitika, Carrolup, and new line SV97181‐8) and a commercial oat variety were milled into flour and added to wheat flour at 10, 20, and 30% to produce oat‐enriched white salted noodles. The purpose of the study was to determine the quality characteristics of the oat flours and to assess the influence the oat flour blends had on noodle texture, color, and sensory characteristics. In addition, another goal was to determine whether the different oat cultivars had similar potential to provide health benefits by measuring the β‐glucan content before and after processing. The results indicated that protein, ash content, and noodle firmness increased with the increased percentage of oat flour in the noodle formulations, whereas the pasting properties of the noodle wheat–oat flour blends did not differ significantly. The color of raw noodle sheets and boiled noodles changed significantly with oat incorporation and resulted in lower lightness/brightness, higher redness, lower yellowness, and lower color stability in comparison to standard wheat white salted noodles. Noodles made with the lowest oat percentage (10%) scored highest for all sensory parameters and were significantly different in appearance, color, and overall acceptability compared with noodles made with 20 and 30% oat flour. The β‐glucan content of the flour blends increased with the increase in the level of oat incorporation but subsequently decreased during processing into noodles. The decrease in the β‐glucan content varied across the different oat cultivars and levels of incorporation into the noodles. A new oat cultivar, SV97181‐8, exhibited the least β‐glucan loss during processing. In this study, the quality characteristics of white salted n

A life cycle greenhouse gas (GHG) assessment of 1 kJ of strawberries, button mushrooms (Agaricus bisporus), and romaine/cos lettuces (Lactuca sativa) transported to retail outlets in Western Australia (WA) was examined and compared. The study included pre-farm, on-farm, and post-farm emissions. The pre-farm stage included GHG emissions from agricultural machinery and chemical production, and transport of raw materials (spawn, peat, and compost) in mushrooms. The on-farm stage included GHG emissions from agricultural machinery operation, chemical use, water for irrigation, waste generated, as well as electricity and energy consumption. The post-farm stage included transport of produce to Distribution Center (DC), storage in DC, and transport to retail outlets. The ‘hotspots’ or the stages that emit the highest GHG were determined for strawberries, button mushrooms and romaine/cos lettuces. The results have shown that the life cycle GHG emissions of strawberries and lettuces were higher than mushrooms due to intensive agricultural machinery operations during the on-farm stage. Mushrooms, however have significantly higher GHG emissions during pre-farm stage due to transport of peat, spawn, and compost.

No abstract available

Satiety is important in regulating food intake and has important public health significance in the control of obesity. Food containing protein and non-starch polysaccharides provides a satiety effect through various mechanisms but a comparison of the satiety effect on each has not previously been investigated. This study compared the satiety effect or reduction of hunger after consumption of (i) a whey protein-based drink versus an alginate-based drink of the same viscosity where only the protein content differed, (ii) two alginate-based drinks differing in alginate type and viscosity, and (iii) a whey protein-based drink versus an alginate-based drink differing in protein content and viscosity. Fasted subjects assessed the effect of a drink on hunger that was one of three variants: a low viscosity whey protein drink (LVHP); a high viscosity low protein alginate-based drink (HVLP); or a low viscosity low protein alginate-based drink (LVLP) over the 240 min postprandial period using a Visual Analogue Scale (VAS). When protein differed and viscosity was the same, results showed subjects felt significantly less hungry after consuming the LVHP drink compared to the LVLP drink, so protein reduced hunger. Subjects reported reduced hunger from the HVLP drink compared to the LVLP drink where viscosity of drinks differed, suggesting viscosity and/or gelation reduced hunger. Subjects reported reduced hunger from the HVLP drink compared to LVHP drink where both protein and viscosity differed, suggesting that viscosity reduced hunger more than the protein effect. Results suggest the physical characteristics such as viscosity and/or gel strength and protein content reduce hunger. Further studies should investigate which of these parameters is more important.

Twenty-two healthy subjects consumed the following four test meals: Australian bul-gur processed by boiling (boiled bulgur), Australian bulgur processed by steaming (steamed bulgur), Turkish bulgur, and high-amylose rice. Australian bulgur was made from durum wheat by using a traditional boiling and drying method and a method in which steaming replaced boiling. Meals were presented in a randomized order, one meal per test session at the same time and day of each week over four consecutive weeks. A within subject crossover design was used to investigate the satiety of bulgur in which each subject acted as their own control. Visual analogue scales were used to measure each subject’s feelings of hunger and calculate rankings. Mean satiety index scores and area under the “How hungry do you feel right now?” curve values showed that the bulgur samples provided greater satiety than the high-amylose rice. Testing for differences in rank sums showed that bulgur (boiled and steamed) ranked significantly lower (P < 0.05) for hunger at 1 and 1.5 hr when compared with high-amylose rice. At 2.5 hr, bulgur (boiled) was ranked as significantly different to high-amylose rice (P < 0.05). Australian bulgur processed by boiling or steaming was more satiating than high-amylose rice.