PJB-2023-71
EXTRACTION OF DIETARY FIBRE FROM BARLEY VARIETIES USING GREEN TECHNOLOGY
Nomeena Anis
Abstract
Dietary fibre is added to food products to promote body fitness by lowering calories, fats, and cholesterol. Green or clean techniques refer to non-traditional or modern dietary fibre extraction techniques that use less energy and more environmentally friendly organic solvents. Ultrasonic-assisted extraction (UAE) was used in this study and was optimized using response surface methodology. The highest yield of insoluble dietary fibre (IDF) was obtained from the barley variety Jou-17 after 23.55 minutes of extraction at 35°C ultrasound temperature using 150.16W power. In terms of soluble dietary fibre (SDF), the maximum yield was obtained for variety Pearl 21 after 21.08 minutes of extraction at 41.05°C temperature and 133.06W ultrasonic power. Protein was identified as a primary impurity that needed to be removed in order to increase the percentage of extracted dietary fibres. In a nutshell, ultrasonication is a high-yielding and effective method of extraction by green technology that reduces harmful effects of residues of hazardous chemical while yielding the maximum amount of dietary fibre with improved structural and functional properties.
To Cite this article:
Download
