TY  - JOUR
T1  - ŞEKER PANCARI BESİNSEL LİFİNİN FONKSİYONEL ÖZELLİKLERİ ÜZERİNE FARKLI EKSTRAKSİYON UYGULAMALARI VE MİKRONİZASYONUN ETKİLERİ
TT  - EFFECTS OF DIFFERENT EXTRACTION TREATMENTS AND MICRONIZATION ON THE FUNCTIONAL PROPERTIES OF SUGAR BEET DIETARY FIBRE
AU  - Karabulut, İhsan
AU  - Hançer, Ayla
PY  - 2019
DA  - May
DO  - 10.15237/gida.GD19031
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 498
EP  - 512
VL  - 44
IS  - 3
LA  - tr
AB  - Bu çalışmanın amacı besinsel lif elde etme ekstraksiyonuygulamaları ve mikronizasyon işlemlerinin şeker pancarı besinsel lifininfonksiyonel özellikleri üzerine etkisini belirlemektir. Çözünmez besinsel lifekstraksiyonu su, etil alkol ve alkali çözelti kullanılarakgerçekleştirilmiştir. Elde edilen toz yapının mikronize edilmesinde 100 MPabasınçta çalışan yüksek basınç homojenizatörü (YBH) kullanılmıştır. Mikronizeve liyofilize edilen besinsel lif örneklerinin fonksiyonel özellikleriincelenmiştir. Ekstraksiyon uygulamaları ve mikronizasyon işleminin besinsellifin fonksiyonel özelliklerinde önemli farklılıklar oluşturduğu saptanmıştır (P˂ 0.05). Partikül iriliği bakımından en büyük YBH etkisi suile ekstrakte edilen örneklerin 5 kez yüksek basınç uygulamasından geçirilmesiile sağlanmıştır [d(0.9) değeri 1049’dan 156 µm’ye düşmüş ve spesifik yüzeyalanı 0.0318’den 0.149 m2/g’a yükselmiştir]. Suyla ekstrakte edilenve YBH ile mikronize edilen örneğin şişme, su ve yağ tutma kapasiteleri diğeruygulamalarla elde edilenlere kıyasla daha üstün bulunmuştur. Bu besinsel liförneklerinin düşük kalorili gıdalarda katkı maddesi olarak kullanılabilirliğiönerilebilir.
KW  - Şeker pancarı
KW  - besinsel lif
KW  - mikronizasyon
KW  - partikül boyutu
KW  - su tutma kapasitesi
N2  - The aim of thisstudy is to determine the effect of dietary fibre (DF) extraction treatmentsand micronization on functional properties of sugar beet DF. Extraction of theinsoluble DF fraction was performed with distilled water, ethyl alcohol (95%)and alkali solution. High pressure homogenizer (HPH) working at 100 MPapressure was used to micronize the powder structure. Functional properties ofmicronized and lyophilized dietary fiber samples were investigated. Theextraction treatments and micronization process were found to have significantdifferences on the functional properties of dietary fiber (P˂ 0.05). The greatest HPH effect was observed in waterextracted sample after 5 cycles in terms of particle size [d(0.9) valuedecreased from 1049 (pulp) to 156 µm and specific surface area increased from 0.0318 to 0.149 m2/g]. The swelling,water and oil retention capacities of the water extracted and HPH micronizedsample were superior to those obtained with other applications. It can besuggested that this dietary fiber sample can be used as an additive inlow-calorie foods.
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UR  - https://doi.org/10.15237/gida.GD19031
L1  - https://dergipark.org.tr/en/download/article-file/738367
ER  -