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Dietary fibers of fenugreek seeds: Storage stability and food application

Yıl 2023, , 160 - 169, 01.04.2023

İzzet Türker , Hilal İşleroğlu

https://doi.org/10.3153/FH23015

Öz

This study aimed to determine the storage stability of soluble and insoluble dietary fibers of fenugreek seeds, and their use in yoghurt. Dietary fibers were stored at 25°C - 40% RH for 180 days and 38°C - 90% RH for 90 days, and the changes in their physico-chemical and functional properties were determined, namely water retention, oil holding, and swelling capacities, glucose adsorption index and α-amylase inhibition. All of the physico-chemical and functional properties’ values of soluble and insoluble dietary fibers decreased during storage. The reduction of the values was more rapid at 38°C of storage than at 25°C. Insoluble dietary fiber was more stable than soluble dietary fiber in terms of physico-chemical and functional properties during storage. Dietary fiber-fortified yoghurt samples had a higher viscosity than control samples, and the syneresis of yoghurt reduced by 18% when 3% of insoluble dietary fibers were used. The viscosity of the insoluble dietary fiber-added yoghurt samples was higher than that of soluble dietary fiber-added counterparts, which can be related to the higher water retention capacity of insoluble dietary fiber of fenugreek seeds.

Anahtar Kelimeler

Dietary fiber Storage stability Fenugreek seeds Yoghurt Glucose adsorption index

Destekleyen Kurum

Tokat Gaziosmanpasa University Scientific Research Projects Committee

Proje Numarası

2020/125

Kaynakça

  • AOAC (2000). Association of official analytical chemists. Official methods of analysis. AOAC Intl. 17th ed. Methods 925.23 (Solids (Total) in Milk), 945.46 (Ash of milk), 991.20 (Nitrogen (Total) in Milk) and 2000.18 (Fat content of raw and pasteurized whole milk). Association of Official Analytical Chemists, Washington, DC, USA.
  • Chandan, R.C., White, C.H., Kilara, A., Hui, Y.H. (2006). Manufacturing Yoghurt and Fermented Milks (R.C. Chandan and A. Kilara, eds.) pp. 311-325, Blackwell Publishing, Ames, IA.
  • Chu, J., Zhao, H., Lu, Z., Lu, F., Bie, X., Zhang, C. (2019). Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto. Food Chemistry, 294, 79-86. https://10.1016/j.foodchem.2019.05.035
  • Demirci, T., Aktaş, K., Sözeri, D., Öztürk, H.İ., Akın, N. (2017). Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits. Journal of Functional Foods, 36, 396-403. https://10.1016/j.jff.2017.07.019
  • Ding, Q., Li, Z., Wu, W., Su, Y., Sun, N., Luo, L., ..., He, R. (2020). Physicochemical and functional properties of dietary fiber from Nannochloropsis oceanica: A comparison of alkaline and ultrasonic-assisted alkaline extractions. LWT - Food Science and Technology, 133, 110080. https://10.1016/j.lwt.2020.110080
  • Dong, J.L., Wang, L., Lü, J., Zhu, Y.Y., Shen, R.L. (2019). Structural, antioxidant and adsorption properties of dietary fiber from foxtail millet (Setaria italica) bran. Journal of the Science of Food and Agriculture, 99(8), 3886-3894. https://10.1002/jsfa.9611
  • Dong, R., Liao, W., Xie, J., Chen, Y., Peng, G., Xie, J., ..., Yu, Q. (2022). Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability. Innovative Food Science & Emerging Technologies, 75, 102901. https://10.1016/j.ifset.2021.102901
  • Hashim, I.B., Khalil, A.H., Afifi, H.S. (2009). Quality characteristics and consumer acceptance of yogurt fortified with date fiber. Journal of Dairy Science, 92(11), 5403-5407. https://10.3168/jds.2009-2234
  • IBM Corp. Released (2012). IBM SPSS Statistics for Windows, Version 21.0. Armonk, NY: IBM Corp.
  • Issar, K., Sharma, P.C., Gupta, A. (2017). Utilization of apple pomace in the preparation of fiber‐enriched acidophilus yoghurt. Journal of Food Processing and Preservation, 41(4), e13098. https://doi.org/10.1111/jfpp.13098
  • Ma, M.M., Mu, T.H. (2016). Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin. Food Chemistry, 194, 237-246. https://10.1016/j.foodchem.2015.07.095
  • Miller, G.L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3), 426-428. https://10.1021/ac60147a030
  • Mohamed, A.G., Zayan, A.F., Shahein, N. (2014). Physiochemical and sensory evaluation of yoghurt fortified with dietary fiber and phenolic compounds. Life Science Journal, 11(9), 816-822.
  • Ozyurt, V.H., & Ötles, S. (2016). Effect of food processing on the physicochemical properties of dietary fibre. Acta Scientiarum Polonorum Technologia Alimentaria, 15(3), 233-245. https:// 10.17306/J.AFS.2016.3.23 Requena, M.C., González, C.N.A., Barragán, L.A.P., Correia, T., Esquivel, J.C.C., Herrera, R.R. (2016). Functional and physico-chemical properties of six desert-sources of dietary fiber. Food Bioscience, 16, 26-31. https://10.1016/j.fbio.2016.08.001
  • Robitaille, G., Tremblay, A., Moineau, S., St-Gelais, D., Vadeboncoeur, C., Britten, M. (2009). Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus. Journal of Dairy Science, 92(2), 477-482. https://10.3168/jds.2008-1312
  • Sarwar, S., Hanif, M.A., Ayub, M.A., Boakye, Y.D., Agyare, C. (2020). Fenugreek. In Medicinal Plants of South Asia; Hanif, M.A., Nawaz, H., and Byrne, H.J., Eds.; © Elsevier, U.K., pp. 257-271. ISBN: 978-0-08-102659-5
  • Sanz, T., Salvador, A., Jimenez, A., Fiszman, S.M. (2008). Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance. European Food Research and Technology, 227(5), 1515-1521. https://10.1007/s00217-008-0874-2
  • Šeregelj, V., Pezo, L., Šovljanski, O., Lević, S., Nedović, V., Markov, S., ..., Ćetković, G. (2021). New concept of fortified yogurt formulation with encapsulated carrot waste extract. LWT - Food Science and Technology, 138, 110732. https://10.1016/j.lwt.2020.110732 Srinivasan, K. (2006). Fenugreek (Trigonella foenum-graecum): A review of health beneficial physiological effects. Food Reviews International, 22(2), 203-224. https://10.1080/87559120600586315
  • Staffolo, M.D., Bertola, N., Martino, M. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14(3), 263-268. https://10.1016/j.idairyj.2003.08.004
  • Sun, J., Zhang, Z., Xiao, F., Wei, Q., Jing, Z. (2018). Ultrasound-assisted alkali extraction of insoluble dietary fiber from soybean residues. In IOP Conference Series: Materials Science and Engineering, 392(5), 052005. Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., Vujcic, Z. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale–A sensory perspective. LWT - Food Science and Technology, 80, 59-66. https://10.1016/j.lwt.2017.02.008
  • Türker, İ., Daştan, S., İşleroğlu, H. (2022). Alkali extraction of dietary fiber from Trigonella-foenum graecum L. seeds. Turkish Journal of Agriculture-Food Science and Technology, 10(4), 621-628. https://10.24925/turjaf.v10i4.621-628.4696
  • Wang, X., Kristo, E., LaPointe, G. (2019). The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocolloids, 91, 83-91. https://10.1016/j.foodhyd.2019.01.004
  • Wani, S.A., Kumar, P. (2018). Fenugreek: A review on its nutraceutical properties and utilization in various food products. Journal of the Saudi Society of Agricultural Sciences 17(2), 97-106. https://doi.org/10.1016/j.jssas.2016.01.007
  • Yildiz, E., Ozcan, T. (2019). Functional and textural properties of vegetable‐fibre enriched yoghurt. International Journal of Dairy Technology, 72(2), 199-207. https://doi.org/10.1111/1471-0307.12566

Yıl 2023, , 160 - 169, 01.04.2023

İzzet Türker , Hilal İşleroğlu

https://doi.org/10.3153/FH23015

Öz

Anahtar Kelimeler

Dietary fiber storage stability fenugreek seeds yoghurt glucose adsorption index

Proje Numarası

2020/125

Kaynakça

  • AOAC (2000). Association of official analytical chemists. Official methods of analysis. AOAC Intl. 17th ed. Methods 925.23 (Solids (Total) in Milk), 945.46 (Ash of milk), 991.20 (Nitrogen (Total) in Milk) and 2000.18 (Fat content of raw and pasteurized whole milk). Association of Official Analytical Chemists, Washington, DC, USA.
  • Chandan, R.C., White, C.H., Kilara, A., Hui, Y.H. (2006). Manufacturing Yoghurt and Fermented Milks (R.C. Chandan and A. Kilara, eds.) pp. 311-325, Blackwell Publishing, Ames, IA.
  • Chu, J., Zhao, H., Lu, Z., Lu, F., Bie, X., Zhang, C. (2019). Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto. Food Chemistry, 294, 79-86. https://10.1016/j.foodchem.2019.05.035
  • Demirci, T., Aktaş, K., Sözeri, D., Öztürk, H.İ., Akın, N. (2017). Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits. Journal of Functional Foods, 36, 396-403. https://10.1016/j.jff.2017.07.019
  • Ding, Q., Li, Z., Wu, W., Su, Y., Sun, N., Luo, L., ..., He, R. (2020). Physicochemical and functional properties of dietary fiber from Nannochloropsis oceanica: A comparison of alkaline and ultrasonic-assisted alkaline extractions. LWT - Food Science and Technology, 133, 110080. https://10.1016/j.lwt.2020.110080
  • Dong, J.L., Wang, L., Lü, J., Zhu, Y.Y., Shen, R.L. (2019). Structural, antioxidant and adsorption properties of dietary fiber from foxtail millet (Setaria italica) bran. Journal of the Science of Food and Agriculture, 99(8), 3886-3894. https://10.1002/jsfa.9611
  • Dong, R., Liao, W., Xie, J., Chen, Y., Peng, G., Xie, J., ..., Yu, Q. (2022). Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability. Innovative Food Science & Emerging Technologies, 75, 102901. https://10.1016/j.ifset.2021.102901
  • Hashim, I.B., Khalil, A.H., Afifi, H.S. (2009). Quality characteristics and consumer acceptance of yogurt fortified with date fiber. Journal of Dairy Science, 92(11), 5403-5407. https://10.3168/jds.2009-2234
  • IBM Corp. Released (2012). IBM SPSS Statistics for Windows, Version 21.0. Armonk, NY: IBM Corp.
  • Issar, K., Sharma, P.C., Gupta, A. (2017). Utilization of apple pomace in the preparation of fiber‐enriched acidophilus yoghurt. Journal of Food Processing and Preservation, 41(4), e13098. https://doi.org/10.1111/jfpp.13098
  • Ma, M.M., Mu, T.H. (2016). Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin. Food Chemistry, 194, 237-246. https://10.1016/j.foodchem.2015.07.095
  • Miller, G.L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3), 426-428. https://10.1021/ac60147a030
  • Mohamed, A.G., Zayan, A.F., Shahein, N. (2014). Physiochemical and sensory evaluation of yoghurt fortified with dietary fiber and phenolic compounds. Life Science Journal, 11(9), 816-822.
  • Ozyurt, V.H., & Ötles, S. (2016). Effect of food processing on the physicochemical properties of dietary fibre. Acta Scientiarum Polonorum Technologia Alimentaria, 15(3), 233-245. https:// 10.17306/J.AFS.2016.3.23 Requena, M.C., González, C.N.A., Barragán, L.A.P., Correia, T., Esquivel, J.C.C., Herrera, R.R. (2016). Functional and physico-chemical properties of six desert-sources of dietary fiber. Food Bioscience, 16, 26-31. https://10.1016/j.fbio.2016.08.001
  • Robitaille, G., Tremblay, A., Moineau, S., St-Gelais, D., Vadeboncoeur, C., Britten, M. (2009). Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus. Journal of Dairy Science, 92(2), 477-482. https://10.3168/jds.2008-1312
  • Sarwar, S., Hanif, M.A., Ayub, M.A., Boakye, Y.D., Agyare, C. (2020). Fenugreek. In Medicinal Plants of South Asia; Hanif, M.A., Nawaz, H., and Byrne, H.J., Eds.; © Elsevier, U.K., pp. 257-271. ISBN: 978-0-08-102659-5
  • Sanz, T., Salvador, A., Jimenez, A., Fiszman, S.M. (2008). Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance. European Food Research and Technology, 227(5), 1515-1521. https://10.1007/s00217-008-0874-2
  • Šeregelj, V., Pezo, L., Šovljanski, O., Lević, S., Nedović, V., Markov, S., ..., Ćetković, G. (2021). New concept of fortified yogurt formulation with encapsulated carrot waste extract. LWT - Food Science and Technology, 138, 110732. https://10.1016/j.lwt.2020.110732 Srinivasan, K. (2006). Fenugreek (Trigonella foenum-graecum): A review of health beneficial physiological effects. Food Reviews International, 22(2), 203-224. https://10.1080/87559120600586315
  • Staffolo, M.D., Bertola, N., Martino, M. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14(3), 263-268. https://10.1016/j.idairyj.2003.08.004
  • Sun, J., Zhang, Z., Xiao, F., Wei, Q., Jing, Z. (2018). Ultrasound-assisted alkali extraction of insoluble dietary fiber from soybean residues. In IOP Conference Series: Materials Science and Engineering, 392(5), 052005. Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., Vujcic, Z. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale–A sensory perspective. LWT - Food Science and Technology, 80, 59-66. https://10.1016/j.lwt.2017.02.008
  • Türker, İ., Daştan, S., İşleroğlu, H. (2022). Alkali extraction of dietary fiber from Trigonella-foenum graecum L. seeds. Turkish Journal of Agriculture-Food Science and Technology, 10(4), 621-628. https://10.24925/turjaf.v10i4.621-628.4696
  • Wang, X., Kristo, E., LaPointe, G. (2019). The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocolloids, 91, 83-91. https://10.1016/j.foodhyd.2019.01.004
  • Wani, S.A., Kumar, P. (2018). Fenugreek: A review on its nutraceutical properties and utilization in various food products. Journal of the Saudi Society of Agricultural Sciences 17(2), 97-106. https://doi.org/10.1016/j.jssas.2016.01.007
  • Yildiz, E., Ozcan, T. (2019). Functional and textural properties of vegetable‐fibre enriched yoghurt. International Journal of Dairy Technology, 72(2), 199-207. https://doi.org/10.1111/1471-0307.12566
Toplam 24 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

İzzet Türker 0000-0003-0107-1962

Hilal İşleroğlu 0000-0002-4338-9242

Proje Numarası 2020/125
Yayımlanma Tarihi 1 Nisan 2023
Gönderilme Tarihi 5 Aralık 2022
Yayımlandığı Sayı Yıl 2023

Kaynak Göster

APA Türker, İ., & İşleroğlu, H. (2023). Dietary fibers of fenugreek seeds: Storage stability and food application. Food and Health, 9(2), 160-169. https://doi.org/10.3153/FH23015

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