Kırmızı ve Yeşil Mercimekten Elde Edilen Diyet Liflerinin Karakterizasyonu ve Fonksiyonel Özellikleri

Year 2018, Volume: 16 Issue: 2, 135 - 147, 05.08.2018

Dilara Nilüfer Erdil , Sinem Gedik

https://doi.org/10.24323/akademik-gida.449600

Cited By: 1

Abstract

Bu çalışmada, kırmızı ve yeşil mercimeklerin içerdikleri diyet
liflerinin taneden izole edilmesi ve mercimek diyet liflerinin gıda ürünlerinde
fonksiyonel bileşen olarak kullanılabilirliğinin belirlenmesi amaçlanmıştır. Mercimekteki
diyet liflerini (kabuk diyet lifleri, çözünür olmayan kotiledon diyet lifleri
ve çözünür kotiledon diyet liflerini) elde etmek üzere üç farklı yöntem
uygulanmıştır. Elde edilen liflerin kompozisyonu ve verimi yanı sıra su tutma
kapasitesi, yağ tutma kapasitesi, emülsiyon oluşturma kapasitesi ve şişme
kapasitesi gibi fonksiyonel özellikleri araştırılmıştır. Ayrıca, elde edilen
liflerin termal özellikleri de Diferansiyel Taramalı Kalorimetre (DSC) cihazı
ile belirlenmiştir. Yeşil mercimek ununun %6.83’ü kabuk diyet lifi,
%1.78’i çözünür olmayan kotiledon diyet lifi, %8.00’i ise çözünür kotiledon
diyet lifi olarak izole edilmiştir. Kırmızı mercimek ununun ise %5.16’sı kabuk
diyet lifi, %0.62’si çözünür olmayan kotiledon diyet lifi, %7.08’i çözünür
kotiledon diyet lifi olarak izole edilmiştir. Kotiledon unundan çözünür olmayan
diyet lifi eldesinin kırmızı mercimekte yeşil mercimeğe göre daha düşük verimli
olduğu görülmüştür. Yeşil mercimekten elde edilen liflerde toplam diyet lifi
içerikleri; kabuk lifleri, çözünür kotiledon diyet lifleri ve çözünür olmayan
kotiledon diyet lifleri için sırasıyla; %23.76, 11.51 ve 72.81 olarak
bulunmuştur. Kırmızı mercimek için ise sırasıyla; %20.30, 11.06 ve 43.68 olarak
elde edilmiştir. Diyet liflerinin fonksiyonel özellikleri incelendiğinde, çözünür
olmayan kotiledon diyet liflerinin diğer izole diyet liflerine kıyasla daha
yüksek su tutma, yağ tutma ve şişme kapasitesi gösterdiği belirlenmiştir.
Emülsiyon oluşturma kapasiteleri mercimek diyet lifleri için genel olarak zayıf
bulunmuştur, ancak çözünür kotiledon diyet liflerinin emülsiyon oluşturma
kapasitelerinin çözünür olmayan kotiledon diyet lifleri ve kabuk diyet
liflerine kıyasla daha yüksek olduğu görülmüştür.

Keywords

Mercimek, Diyet lifi, İzolasyon, Fonksiyonel özellik, Karakterizasyon

Characterization and Functional Properties of Dietary Fibers Isolated from Red and Green Lentils

Abstract

In this study, dietary fiber fractions of red and green lentils were
isolated, and their potential uses in food products as functional ingredients were
determined. During the isolation of dietary fiber fractions, three different
methods were used, and three different dietary fiber fractions (hull fiber,
insoluble cotyledon fiber and soluble cotyledon fiber) were obtained. Besides
the composition and yield of the isolated fibers, their functional properties
such as water holding capacity, oil holding capacity, emulsion formation
ability and swelling power were also determined. On the other hand, thermal
properties of the isolated fibers were determined by the DSC method. From green
lentil 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 cotyledon
fiber and 7.08% soluble cotyledon fiber were isolated from red lentil flour. Yield
for cotyledon insoluble fiber from red lentils were lower than the yield of
cotyledon insoluble fiber from green lentils. Total dietary fiber contents for
the hull fiber, soluble cotyledon fiber and insoluble cotyledon fiber
ingredients isolated from green lentils were 23.76, 2.51 and 72.81% whereas for
red lentils these values were 20.30, 11.06 and 43.68%, respectively. For the functional
properties of dietary fibers, insoluble cotyledon dietary fibers showed higher
water holding, fat retention and swelling capacities than other dietary fiber
fractions. Emulsion forming capacity was generally weak for lentil fibers. But,
the emulsion forming capacity of soluble cotyledon fibers were greater than
insoluble cotyledon fiber and hull fiber ingredients.

Keywords

Lentil, Dietary fiber, Isolation, Functional properties, Characterization

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