بررسی خواص فیزیکی‌شیمیایی و عملکردی فیبرهای غذایی گندم، چغندرقند و سیب‌زمینی

نوع مقاله: مقاله پژوهشی

نویسندگان

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

چکیده

هدف از این تحقیق بررسی و مقایسه خصوصیات فیزیکی­شیمیایی و عملکردی فیبرهای غذایی گندم، چغندر­قند و سیب­زمینی بود. بر این اساس، ویژگی­های فیزیکی­شیمیایی شامل رطوبت، پروتئین، چربی، خاکستر، کربوهیدرات ، pH و خصوصیات عملکردی شامل خصوصیات آب­پوشانی، جذب روغن، فعالیت امولسیونی، ترکیبات پلی­فنلی و فعالیت آنتی­اکسیدانی مورد اندازه گیری قرار گرفت. فیبر گندم به طور معنی­دار (05/0 >P) دارای بیشترین خصوصیت آب­پوشانی (ظرفیت نگهداری آب، ظرفیت جذب آب وخصوصیت تورم) و ظرفیت جذب روغن نسبت به دو نمونه فیبر بود. فیبر چغندرقند به طور معنی دار (05/0 > P) دارای بیشترین خصوصیت امولسیون­کنندگی و آنتی­اکسیدانی بود. در این مطالعه،  فیبر سیب­زمینی دارای خصوصیات آب­پوشانی و ظرفیت جذب روغن بیشتر در مقایسه با فیبر چغندر قند و خصوصیت امولسیون کنندگی و آنتی­اکسیدانی در مقایسه با فیبر گندم بود. فیبر گندم با دارا بودن خصوصیت آب پوشانی و ظرفیت جذب روغن مناسب می­تواند نقش موثری در کاهش از دست دادن آب در طی مراحل نگهداری و بهبود بافت محصول داشته باشد. فیبر غذایی چغندرقند با دارا بودن خصوصیت امولسیونی و ویژگی آنتی­اکسیدانی مناسب می تواند علاوه بر پایداری ماده غذایی عملکرد مطلوبی در بهبود ارزش تغذیه­ای فرآورده غنی­شده داشته باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Evaluation of physicochemical and functional properties of wheat, sugar beet and potato dietary fiber

نویسندگان [English]

  • M G
  • MJ V
  • M V
Anonymous, 2002. Position of American Dietetic Association Health Implication of Dietary Fiber. A.D.A Report. Journal of the American Diatec Associations 102(7): 993-1000.
AOAC, 2000. Official methods of analysis of AOAC international (17th ed.). MD, USA; Association of Official Analytical Chemistry.
 Ayredi SG, Brenes A and Goni I, 2009. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT— Food Science and Technology 42: 971–976.
Bartkowiak MK, Dolata W and Pitrowska E, 2005. The effect of fat substation with potato fiber preparation on microstructure of batters and processed meat products. Acta science 4(2):97-109.
Bonder J and Sungsoo S, 2009. Fiber Ingredients, Food applicants and Health Benefits. CRC Press.
Bonder J and Sieg J, 2009. Ingredient in meat product. Springer. Wisconsin, USA.
Besbes S, Attia H, Deranne C, Makni S and Blecker C, 2007. Partial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristic and sensory properties of beef burger.
Brand-Williams W, Cuvelier ME and Berset C, 1995. Use of a free radical method to evaluate antioxidant activity. Lebensmittel Wissenschaft und Technologie 28: 25–30.
Chau CF and Huang YL, 2003. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. cv.Liucheng. Journal of Agricultural and Food Chemistry 51: 2615–2618.
Devries JWL, Prosky BLI and Cho S, 1999. A Historical Perspective on Defining Dietary Fiber.
Fernandez- Gines JM, Fernandez – lopez J, Sayas- Barber E, Sendra E, Perz alvarez JAP, 2004. Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat science 67:7-13.
Figuerola F, Hurtado ML, Estevez AM, CHiffelle I and Asenjo F, 2005. Fiber concentrates from apple pomace and citrus peel as potential fiber sources for food enrichment. Food Chemistry 91: 395–401.
Fry SC, 1986. Cross- linking of matrix polymers in the growing cell wall of angiosperm, Ann. Review. Plant phisol 37:165.
Gaoshuang L, Haixia Ch, Shuhan Ch and Jingge T, 2012. Chemical composition and physicochemical properties of dietary fiber from Polygonatum odoratum as affected by different processing method. Food Research International 49: 406-410.
Garau MC, Simal S, Roselló C and Femenia A, 2007. Effect of air-drying temperature on physic-chemical properties of dietary fiber and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-product. Food Chemistry 104: 1014–1024.
Garcia-Alonso FJ, Bravo S, Casas J, Perez-Conesa D, Jacob K and Periago MJ, 2009.  Changes in antioxidant compounds during the shelf life of commercial tomato juices in different packaging materials. Journal of Agricultural and Food Chemistry 57: 6815–6822.
Karleskind D, Laye I, Morr C and Schenz, T, 1996. Emulsifying properties of lipids reduced and calcium-reduced whey protein concentrates. Journal of Food Science 61(1): 54–58.
Lario Y, Sendra E, Garcia-Perez J, Fuentes C, Sayas-barbera E, Fernandez-Lopez J and Perez-Alvarez JA, 2004. Preparation of high dietary fiber from lemon juice by-products. Innovation. Food Science. Emerg. Technology 5: 113–117.
Larrauri JA, Rupérez P, Bravo L and Saura-Calixto F, 1996. High dietary fiber powders from orange and lime peels: Associated polyphenols and antioxidant capacity. Food Research International 29: 757–762.
Lin MJY, Humbert ES and Sosulski FW, 1974. Certain functional properties of sun ower meal products. Journal of Food Science 39: 368-370.
López G, Ros G, Rincón F, Periago M, Martinez M and Ortuño J, 1997. Propiedades funcionales de la fibra dietetic: Mecanismo de acción en el tracto gastrointestinal.Archivos Latinoamericanos de Nutrición 47: 203–207.
Lopez G, Ros G, Rincon F, Periago M, Martinez M and Ortuno J, 1996. Relationship between physical and hydration properties of soluble and insoluble fiber of artichoke. Journal of the Agricultural and Food Chemistry 44: 2773–2778.
Mansour EH and Khalil AH, 1997. Characteristic of low-fat beef burger as influenced by various types of wheat fibers. Food Research International 30: 199-205.
Navarro-González I, García-Valverde V, García-Alonso J, Jesús Periago M, 2011. Chemical profile, functional and antioxidant properties of tomato peel fiber: Food Research International 44: 1528-1535.
Robertson JA, de Monredon FD, Dysseler P, Guillon F, Amado R and Thibault JF, 2000. Hydration properties of dietary fiber and resistant starch: A European collaborative study. LWT — Food Science and Technology 33: 72–79.
Rubio MDE, Serrano J and Bordias J, 2011. Technological Effect and Nutritional Value of Dietary Antioxidant Fucus Fiber Added to Fish Mince.Journal of Aquatic Food Product Technology 20:295–307.
Sanchez-Alonso I, Haji-Maleki R and Borderias JA, 2007. Wheat fiber ingredient in restructed fish products:Food Chemistry100:1037-1043.
Selgas MD, Caceres E, Garcia ML, 2007. Long-chain Soluble Dietary Fiber as Functional Ingredient Cooked Meat Sausages.
Singleton VL and Rossi JAJr, 1965. Colorimetric of total phenolic with phosphor molybdic- phosphor tungstic acid reagents.American Journal of Enology and Viticulture 16: 144–158.
Thebaudin J, Lefebvre Y, Harrington AC, Bourgeois M, 1997. Dietary Fiber: Nutritional & Technological Interest: Trends in Food science and Technology 8: 41-48.
Tungland BC and Meyer D, 2002. No digestible oligo and polysaccharides (dietary fiber): their physiology and role in human health and food. Comprehensive Reviews in Food Science and Food Safety 3: 73–92.
Vazquez-Ovando A, Rosado-Rubio G, Chel-Guerrero L and Betancur-Ancona D, 2009. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT — Food Science and Technology 42: 168-173.
Yelmaz I, 2005. Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. Journal of Food Engineering 69: 369–373.
Zhang H and Chieckna D, 2011. Physico- chemical Properties and Antioxidant Activities of Dietary Fiber Derived from Defatted Rice Bran. Advanced Journal of Food Science and Technology 3(5):339-347.