تأثیر روش‌های مختلف استخراج بر ویژگی‌های فیبر حاصل از پودر تفاله زیتون چربی‌زدایی شده

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی،دانشکده فنی، دانشگاه آزاد اسلامی، واحد سبزوار، ایران

2 دانشگاه آزاد اسلامی، واحد سبزوار

3 دانشگاه آزاد قزوین

4 دانشگاه آزاد اسلامی سبزوار

چکیده

هدف از پژوهش حاضر مقایسه تأثیر روش‌های استخراج سبز (آنزیمی و فراصوت) و متداول (شیمیایی به کمک حلال اسیدی و قلیایی) بر بازدهی (فیبر رژیمی کل(TDF)، فیبر محلول (SDF) و فیبر نامحلول(IDF))، ترکیب شیمیایی و خواص آبپوشی فیبر تفاله زیتون بود. خواص رئولوژیکی خمیرهای حاوی مقادیر مختلف SDF (0، 5، 10 و 15 درصد) نیز مورد بررسی قرار گرفت. بازده فیبر کل بین 79/74 (روش فراصوت) تا 2/90 % (روش آنزیمی) بود که 12/12 – 68/21 % آن SDF بود. میزان رطوبت SDF بیشتر از IDF بود. محتوای خاکستر و پروتئین IDF بیشتر از SDF بود. روش استخراج تأثیر معنی‌داری بر میزان رطوبت و خاکستر SDF نداشت. کمترین میزان پروتئین در DF استخراج شده به روش آنزیمی مشاهده شد. بیشترین و کمترین قدرت تورم و شاخص حلالیت به ترتیب برای فیبر استخراج شده به روش آنزیمی و فراصوت بود که ناشی از میزان جذب آب این فیبرها بود. غنی‌سازی آرد گندم با SDF استخراج‌شده به روش آنزیمی نشان داد که افزودن 10 درصد فیبر موجب افزایش زمان توسعه و پایداری و FQN خمیر می‌شود در حالی که درجه نرم شدن را کاهش می‌دهد (05/0 P <). جایگزینی 15 درصد آرد گندم با SDF منجر به افزایش مقاومت به کشش و انرژی خمیر شد. کشش‌پذیری خمیر با افزودن 5 درصد فیبر افزایش یافت، در حالی که افزودن 10 درصد فیبر این شاخص را به کمتر از مقدار شاهد رساند. در مجموع، اگرچه عملکرد روش آنزیمی به طور قابل توجهی بالاتر از سایر روش‌ها بود، اما این روش زمان‌بر است که کاربردی آن در صنایع غذا را محدود می‌کند. به‌کارگیری ترکیبی از روش‌های سبز برای تسریع استخراج آنزیمی می‌تواند موضوعی برای پژوهش‌های آینده باشد. بعلاوه، جایگزینی 10% آرد گندم با SDF خواص رئولوژیکی قابل قبولی را ارائه می‌دهد که می‌تواند نویدبخش نانی با کیفیت و با ارزش غذایی بالا باشد.

چکیده تصویری

تأثیر روش‌های مختلف استخراج بر ویژگی‌های فیبر حاصل از پودر تفاله زیتون چربی‌زدایی شده

تازه های تحقیق

  • بالاتر بودن خلوص فیبر محلول حاصل از روش آنزیمی نسبت به روش‌های مرسوم
  • بازدهی فیبر محلول پوماس زیتون حاصل از روش فراصوت نصف روش آنزیمی بود
  • بالاترین ویژگی‌های آب‌پوشی در فیبر حاصل از روش آنزیمی دیده شد
  • بهبود ویژگی‌های رئولوژیکی خمیر در جایگزینی 10 درصد آرد گندم با فیبر محلول پوماس زیتون

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour

نویسندگان [English]

  • elham azadfar 1
  • amir hossein elhami rad 2
  • Akram Sharifi 3
  • mohammad armin 4
1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 Islamic Azad university of Qazvin
4 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
چکیده [English]

The current research aims to compare the effect of green (enzymatic and ultrasoundic) and conventional (acidic and alkaline) extraction methods on the yield (total-dietary fiber (TDF), soluble-dietary fiber (SDF) and insoluble-dietary fiber (IDF)), chemical composition, and hydration properties of olive-pomace DF. The rheological properties of doughs containing different amounts (0, 5, 10, and 15%) of SDF were investigated. The yield of TDF was 74.79 (ultrasonic method)- 90.2% (enzymatic method) which 12.12 -21.68 % of them was SDF. The moisture content of SDF was higher than IDF. The ash and protein contents of IDF were higher than SDF. The extraction method had no significant effect on the moisture and ash content of SDF. The lowest protein content was observed in DF extracted by the enzymic method (P < 0.05). The highest and lowest swelling-power and solubility-index were obtained for the fiber extracted by the enzymic and ultrasonic methods, respectively due to the level water absorption of this fiber. The enrichment of wheat flour with SDF extracted by enzymatic method showed by increasing the fiber level to 10%, the dough-development, stability time and FQN increased, while the softening-degree decreased significantly. Replacing 15 % wheat-flour with SDF led to increasing resistance to extension and energy of doughs. The extensibility of the dough increased significantly with the addition of 5% fiber, while the addition of 10% fiber reduced this index to less than the control value. Overall, although the performance of the enzymatic method was significantly higher than other ones, this method was very time-consuming which limits its application in food-industry. Using a combination of green methods to accelerate enzymatic extraction can be a topic for future research. Furthermore, the replacement of ⁓10 % of wheat flour with SDF showed acceptable rheological properties which can meet the expectation for high-quality and nutritional value bread.

کلیدواژه‌ها [English]

  • Dietry fiber
  • Enzyme
  • Ultrasound
  • Olive pomace
  • doughs rheological properties

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فناوری‌های جدید در صنعت غذا
دوره 10، شماره 2
بهمن 1401
صفحه 101-118

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  • تاریخ دریافت: 24 مهر 1401
  • تاریخ بازنگری: 04 آذر 1401
  • تاریخ پذیرش: 09 آذر 1401

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