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

Bu çalışmada, kırmızı ve yeşil mercimeklerin içerdikleri diyet liflerinin taneden izole edilmesi ve mercimek diyetliflerinin gıda ürünlerinde fonksiyonel bileşen olarak kullanılabilirliğinin belirlenmesi amaçlanmıştır. Mercimekteki diyetliflerini (kabuk diyet lifleri, çözünür olmayan kotiledon diyet lifleri ve çözünür kotiledon diyet liflerini) elde etmek üzereüç farklı yöntem uygulanmıştır. Elde edilen liflerin kompozisyonu ve verimi yanı sıra su tutma kapasitesi, yağ tutmakapasitesi, emülsiyon oluşturma kapasitesi ve şişme kapasitesi gibi fonksiyonel özellikleri araştırılmıştır. Ayrıca, eldeedilen liflerin termal özellikleri de Diferansiyel Taramalı Kalorimetre (DSC) cihazı ile belirlenmiştir. Yeşil mercimekununun %6.83’ü kabuk diyet lifi, %1.78’i çözünür olmayan kotiledon diyet lifi, %8.00’i ise çözünür kotiledon diyet lifiolarak izole edilmiştir. Kırmızı mercimek ununun ise %5.16’sı kabuk diyet lifi, %0.62’si çözünür olmayan kotiledondiyet lifi, %7.08’i çözünür kotiledon diyet lifi olarak izole edilmiştir. Kotiledon unundan çözünür olmayan diyet lifieldesinin kırmızı mercimekte yeşil mercimeğe göre daha düşük verimli olduğu görülmüştür. Yeşil mercimekten eldeedilen liflerde toplam diyet lifi içerikleri; kabuk lifleri, çözünür kotiledon diyet lifleri ve çözünür olmayan kotiledon diyetlifleri için sırasıyla; %23.76, 11.51 ve 72.81 olarak bulunmuştur. Kırmızı mercimek için ise sırasıyla; %20.30, 11.06 ve43.68 olarak elde edilmiştir. Diyet liflerinin fonksiyonel özellikleri incelendiğinde, çözünür olmayan kotiledon diyetliflerinin 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 kotiledondiyet liflerinin emülsiyon oluşturma kapasitelerinin çözünür olmayan kotiledon diyet lifleri ve kabuk diyet liflerinekıyasla daha yüksek olduğu görülmüştür.

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

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.

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