Yağsız Pirinç Kepeğinin Çözünür, Çözünmez ve Toplam Diyet Lifi İçeriği Üzerine Yüksek Basınç, Otoklavlama ve Ekstrüzyon İşlemlerinin Etkisi

Year 2012, Volume: 10 Issue: 2, 6 - 13, 01.06.2012

Cheickna Daou Hui Zhang

Abstract

Bu çalışmada yağından arındırılmış pirinç kepeğinin çözünür, çözünmez ve toplam diyet lifi içeriği ile genel bileşimi üzerine yüksek basınç, otoklavlama ve ekstrüzyon işlemlerinin etkisi araştırılmıştır. Yağsız pirinç kepeği 300, 400 ve 500 MPa basınca 5, 10 veya 15 dakika, 122°C veya 136°C sıcaklıkta otoklavalama işlemine bir saat ve 100 veya 140 d/d’lık vida hızında ekstrüzyon işlemine maruz bırakılmıştır. Basınç 300’den 400 MPa’a çıkarıldığında çözünmez lif içeriği 10 dakikalık işlemde %28.62’den %32.09’a önemli bir oranda artmıştır p

Keywords

Çözünmeyen lif, Çözünür lif, Yüksek basınç, Otoklavlama, Ekstrüzyon

Effect of High Pressure, Autoclaving and Extrusion Treatments on Insoluble, Soluble and Total Dietary Fiber Contents of Defatted Rice Bran

Abstract

In this study, the effects of high pressure, autoclaving and extrusion treatments on the insoluble and soluble contents and compositions of defatted rice bran were investigated. The defatted rice bran was subjected to high pressure 300, 400 and 500 MPa for 5, 10 or 15 min, autoclaved at 122 or 136°C for 1 h and extruded with a screw speed at 100 or 140 rpm. Insoluble fiber content significantly To improve the storage qualities of rice bran and to make it available all year round, it has to undergo some type of processing. During heat treatment such as
autoclaving, pathogenic microorganisms are killed, antinutritional substances and enzymes inactive. However, heat treatment may have some negative effects (degradation of color, texture, etc). Today there is an increasing interests in low-thermal alternative for food preservation [1] such a high hydrostatic pressure (HHP). Many studies have shown the effects of HHP on
the inactivation of microorganisms and enzymes [2], but sensory and nutritional properties have also been influenced [3]. Thus, low thermal treatment might be an attractive alternative for preservation rice bran. All these treatments influence the structure of rice bran cell-wall polysaccharides and macromolecules such as starch and protein [4].

Keywords

Insoluble fiber, Soluble fiber, High pressure, Autoclaving, Extrusion

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