TY - JOUR T1 - Kırmızı ve Yeşil Mercimekten Elde Edilen Diyet Liflerinin Karakterizasyonu ve Fonksiyonel Özellikleri TT - Characterization and Functional Properties of Dietary Fibers Isolated from Red and Green Lentils AU - Nilüfer Erdil, Dilara AU - Gedik, Sinem PY - 2018 DA - August DO - 10.24323/akademik-gida.449600 JF - Akademik Gıda JO - Akademik Gıda PB - Sidas Medya Ltd. Şti. WT - DergiPark SN - 1304-7582 SP - 135 EP - 147 VL - 16 IS - 2 LA - tr AB - Bu çalışmada, kırmızı ve yeşil mercimeklerin içerdikleri diyetliflerinin taneden izole edilmesi ve mercimek diyet liflerinin gıda ürünlerindefonksiyonel bileşen olarak kullanılabilirliğinin belirlenmesi amaçlanmıştır. Mercimektekidiyet liflerini (kabuk diyet lifleri, çözünür olmayan kotiledon diyet liflerive çözünür kotiledon diyet liflerini) elde etmek üzere üç farklı yöntemuygulanmıştır. Elde edilen liflerin kompozisyonu ve verimi yanı sıra su tutmakapasitesi, yağ tutma kapasitesi, emülsiyon oluşturma kapasitesi ve şişmekapasitesi gibi fonksiyonel özellikleri araştırılmıştır. Ayrıca, elde edilenliflerin termal özellikleri de Diferansiyel Taramalı Kalorimetre (DSC) cihazıile belirlenmiştir. Yeşil mercimek ununun %6.83’ü kabuk diyet lifi,%1.78’i çözünür olmayan kotiledon diyet lifi, %8.00’i ise çözünür kotiledondiyet lifi olarak izole edilmiştir. Kırmızı mercimek ununun ise %5.16’sı kabukdiyet lifi, %0.62’si çözünür olmayan kotiledon diyet lifi, %7.08’i çözünürkotiledon diyet lifi olarak izole edilmiştir. Kotiledon unundan çözünür olmayandiyet lifi eldesinin kırmızı mercimekte yeşil mercimeğe göre daha düşük verimliolduğu görülmüştür. Yeşil mercimekten elde edilen liflerde toplam diyet lifiiçerikleri; kabuk lifleri, çözünür kotiledon diyet lifleri ve çözünür olmayankotiledon diyet lifleri için sırasıyla; %23.76, 11.51 ve 72.81 olarakbulunmuştur. Kırmızı mercimek için ise sırasıyla; %20.30, 11.06 ve 43.68 olarakelde edilmiştir. Diyet liflerinin fonksiyonel özellikleri incelendiğinde, çözünürolmayan kotiledon diyet liflerinin diğer izole diyet liflerine kıyasla dahayüksek su tutma, yağ tutma ve şişme kapasitesi gösterdiği belirlenmiştir.Emülsiyon oluşturma kapasiteleri mercimek diyet lifleri için genel olarak zayıfbulunmuştur, ancak çözünür kotiledon diyet liflerinin emülsiyon oluşturmakapasitelerinin çözünür olmayan kotiledon diyet lifleri ve kabuk diyetliflerine kıyasla daha yüksek olduğu görülmüştür. KW - Mercimek KW - Diyet lifi KW - İzolasyon KW - Fonksiyonel özellik KW - Karakterizasyon N2 - In this study, dietary fiber fractions of red and green lentils wereisolated, and their potential uses in food products as functional ingredients weredetermined. During the isolation of dietary fiber fractions, three differentmethods were used, and three different dietary fiber fractions (hull fiber,insoluble cotyledon fiber and soluble cotyledon fiber) were obtained. Besidesthe composition and yield of the isolated fibers, their functional propertiessuch as water holding capacity, oil holding capacity, emulsion formationability and swelling power were also determined. On the other hand, thermalproperties of the isolated fibers were determined by the DSC method. From greenlentil flour, 6.83% hull fiber, 1.78% insoluble cotyledon fiber and 8.00%soluble cotyledon fiber were obtained while 5.16%, hull fiber, 0.62% insoluble cotyledonfiber and 7.08% soluble cotyledon fiber were isolated from red lentil flour. Yieldfor cotyledon insoluble fiber from red lentils were lower than the yield ofcotyledon insoluble fiber from green lentils. Total dietary fiber contents forthe hull fiber, soluble cotyledon fiber and insoluble cotyledon fiberingredients isolated from green lentils were 23.76, 2.51 and 72.81% whereas forred lentils these values were 20.30, 11.06 and 43.68%, respectively. For the functionalproperties of dietary fibers, insoluble cotyledon dietary fibers showed higherwater holding, fat retention and swelling capacities than other dietary fiberfractions. Emulsion forming capacity was generally weak for lentil fibers. But,the emulsion forming capacity of soluble cotyledon fibers were greater thaninsoluble cotyledon fiber and hull fiber ingredients. CR - [1] Amarowicz, R., Estrella, I., Hernández, T., Robredo, S., Troszyńska, A., Kosińska, A., Pegg, R.B. (2010). Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris). Food Chemistry, 121(3), 705-711. CR - [2] Derbyshire, E. (2011). The Nutritional Value of Whole Pulses and Pulse Fractions. 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