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

Year 2019, , 498 - 512, 15.05.2019

İhsan Karabulut , Ayla Hançer

https://doi.org/10.15237/gida.GD19031

Cited By: 1

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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