ŞEKER PANCARI BESİNSEL LİFİNİN FONKSİYONEL ÖZELLİKLERİ ÜZERİNE FARKLI EKSTRAKSİYON UYGULAMALARI VE MİKRONİZASYONUN ETKİLERİ

Abstract

Bu çalışmanın amacı besinsel lif elde etme ekstraksiyon uygulamaları ve mikronizasyon işlemlerinin şeker pancarı besinsel lifinin fonksiyonel özellikleri üzerine etkisini belirlemektir. Çözünmez besinsel lif ekstraksiyonu su, etil alkol ve alkali çözelti kullanılarak gerçekleştirilmiştir. Elde edilen toz yapının mikronize edilmesinde 100 MPa basınçta çalışan yüksek basınç homojenizatörü (YBH) kullanılmıştır. Mikronize ve liyofilize edilen besinsel lif örneklerinin fonksiyonel özellikleri incelenmiştir. Ekstraksiyon uygulamaları ve mikronizasyon işleminin besinsel lifin fonksiyonel özelliklerinde önemli farklılıklar oluşturduğu saptanmıştır (P˂ 0.05). Partikül iriliği bakımından en büyük YBH etkisi su ile ekstrakte edilen örneklerin 5 kez yüksek basınç uygulamasından geçirilmesi ile sağlanmıştır [d(0.9) değeri 1049’dan 156 µm’ye düşmüş ve spesifik yüzey alanı 0.0318’den 0.149 m²/g’a yükselmiştir]. Suyla ekstrakte edilen ve YBH ile mikronize edilen örneğin şişme, su ve yağ tutma kapasiteleri diğer uygulamalarla elde edilenlere kıyasla daha üstün bulunmuştur. Bu besinsel lif örneklerinin düşük kalorili gıdalarda katkı maddesi olarak kullanılabilirliği önerilebilir.

Keywords

• Şeker pancarı,besinsel lif,mikronizasyon,partikül boyutu,su tutma kapasitesi

EFFECTS OF DIFFERENT EXTRACTION TREATMENTS AND MICRONIZATION ON THE FUNCTIONAL PROPERTIES OF SUGAR BEET DIETARY FIBRE

Abstract

The aim of this study is to determine the effect of dietary fibre (DF) extraction treatments and micronization on functional properties of sugar beet DF. Extraction of the insoluble DF fraction was performed with distilled water, ethyl alcohol (95%) and alkali solution. High pressure homogenizer (HPH) working at 100 MPa pressure was used to micronize the powder structure. Functional properties of micronized and lyophilized dietary fiber samples were investigated. The extraction treatments and micronization process were found to have significant differences on the functional properties of dietary fiber (P˂ 0.05). The greatest HPH effect was observed in water extracted sample after 5 cycles in terms of particle size [d(0.9) value decreased 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 micronized sample were superior to those obtained with other applications. It can be suggested that this dietary fiber sample can be used as an additive in low-calorie foods.

Keywords

• sugar beet,dietary fibre,micronization,particle size,water holding capacity

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