{"id":9404,"date":"2024-08-24T13:18:36","date_gmt":"2024-08-24T13:18:36","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9404"},"modified":"2024-08-24T13:18:36","modified_gmt":"2024-08-24T13:18:36","slug":"dietary-fiber-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/dietary-fiber-2\/","title":{"rendered":"Diyet lifi g\u0131dalarda nas\u0131l kullan\u0131l\u0131r?"},"content":{"rendered":"

Diyet lifinin fizikokimyasal \u00f6zellikleri<\/strong><\/p>\n

Temel olarak suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fck, su tutma g\u00fcc\u00fc, \u015fi\u015fme g\u00fcc\u00fc, reolojik \u00f6zellikler, adsorpsiyon, iyon de\u011fi\u015ftirme kapasitesi, jel ve partik\u00fcl da\u011f\u0131l\u0131m\u0131n\u0131 i\u00e7erir.<\/p>\n

I. Su tutma ve \u015fi\u015fme g\u00fcc\u00fc<\/strong><\/p>\n

Diyet lifi yap\u0131s\u0131 \u00e7ok say\u0131da hidrofilik grup i\u00e7erir, bu nedenle g\u00fc\u00e7l\u00fc bir su tutma g\u00fcc\u00fcne sahiptir. Farkl\u0131 diyet lifi kaynaklar\u0131n\u0131n su tutma kapasitesi b\u00fcy\u00fck farkl\u0131l\u0131k g\u00f6sterdi\u011finden, su tutma kapasitesi kabaca kendi k\u00fctlelerinde 1.5 ~ 25.0 kat aras\u0131ndad\u0131r. Diyet lifinin su tutma \u00f6zelli\u011fi nedeniyle, insan ba\u011f\u0131rsak sisteminde b\u00fcy\u00fck miktarda su emebilir, bu da insan d\u0131\u015fk\u0131lama hacmini ve h\u0131z\u0131n\u0131 art\u0131r\u0131r, b\u00f6ylece toksik maddelerin ba\u011f\u0131rsak sisteminde kalma s\u00fcresini k\u0131salt\u0131r ve potansiyel hastal\u0131k olas\u0131l\u0131\u011f\u0131n\u0131 azalt\u0131r.<\/p>\n

Reolojik \u00f6zellikler<\/strong><\/p>\n

Diyet lifinin farkl\u0131 suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcne g\u00f6re, reolojik \u00f6zellikleri b\u00fcy\u00fck \u00f6l\u00e7\u00fcde de\u011fi\u015fir, SDF\/IDF oran\u0131 sadece diyet lifinin fizikokimyasal \u00f6zelliklerini ve metabolik \u00f6zelliklerini etkilemekle kalmaz, ayn\u0131 zamanda fizyolojik i\u015flevi \u00fczerinde de \u00f6nemli bir etkiye sahiptir. Farkl\u0131 ekstraksiyon i\u015flemleriyle (dald\u0131rma, ekstr\u00fczyon pi\u015firme ve mikron teknolojisi) haz\u0131rlanan diyet liflerinin farkl\u0131 bile\u015fimi nedeniyle, sonu\u00e7ta farkl\u0131 SDF\/IDF oranlar\u0131na yol a\u00e7ar ve bu da diyet liflerinin besin de\u011ferini ve fonksiyonel ve fizyolojik \u00f6zelliklerini etkiler. Bu nedenle, modern teknik ara\u00e7lar, diyet liflerini haz\u0131rlamak, fizikokimyasal \u00f6zelliklerini g\u00fc\u00e7lendirmek ve diyet liflerinin modifikasyonu \u00fczerine ara\u015ft\u0131rmalar yapmak i\u00e7in y\u00fcksek bas\u0131n\u00e7l\u0131 homojenizasyon, ekstr\u00fczyon pi\u015firme, oksidasyon, \u00e7apraz ba\u011flama, eterifikasyon, karboksimetilasyon, fermantasyon veya enzim muamelesi gibi fiziksel ve kimyasal y\u00f6ntemleri kullanma e\u011filimindedir.<\/p>\n

III. \u0130yon de\u011fi\u015ftirme kapasitesi ve adsorpsiyon<\/strong><\/p>\n

Diyet lifinin yap\u0131s\u0131nda, esas olarak karboksil ve hidroksil dahil olmak \u00fczere baz\u0131 \u00f6nemli yan zincir gruplar\u0131 i\u00e7erir ve katyon de\u011fi\u015fiminde \u00f6nemli bir rol oynayan ve katyonlarla geri d\u00f6n\u00fc\u015f\u00fcml\u00fc olarak de\u011fi\u015ftirilebilen zay\u0131f asidik bir katyon de\u011fi\u015fim re\u00e7inesi rol\u00fcn\u00fc sunar. Diyet lifi iyon de\u011fi\u015fimi sadece v\u00fccudun iyonlar\u0131 ba\u011flay\u0131c\u0131 bir \u015fekilde emmesini azaltmakla kalmaz, ayn\u0131 zamanda iyonlar\u0131n anl\u0131k konsantrasyonunu de\u011fi\u015ftirir, iyon konsantrasyonunu seyrelterek iyonlar\u0131n d\u00f6n\u00fc\u015f\u00fcm s\u00fcresini uzat\u0131r ve tamponlanm\u0131\u015f bir ortamda daha faydal\u0131 sindirim ve emilim sa\u011flar.<\/p>\n

Baz\u0131 \u00e7al\u0131\u015fmalar, bir\u00e7ok toksik katyonun diyet lifi ile de\u011fi\u015ftirilebildi\u011fini ve daha sonra d\u0131\u015fk\u0131 ile at\u0131labildi\u011fini g\u00f6stermi\u015ftir. Ayn\u0131 zamanda, diyet lifi NO2-'yi emebilir ve safra asitlerini ba\u011flayabilir, b\u00f6ylece kanser, y\u00fcksek tansiyon ve y\u00fcksek kan kolesterol\u00fc gibi hastal\u0131klar\u0131 \u00f6nleyebilir.<\/p>\n

G\u0131dalarda diyet lifi uygulamas\u0131<\/strong><\/p>\n

Alt\u0131 kategoride 30'dan fazla \u00e7e\u015fit diyet lifi bulunmaktad\u0131r. Bu alt\u0131 kategori baklagil tohumu ve tohum kabu\u011fu lifleri, tah\u0131l lifleri, meyve ve sebze lifleri, mikrobiyal lifler, di\u011fer do\u011fal lifler ve sentetik ve yar\u0131 sentetik lifleri i\u00e7erir. \u015eu anda \u00fcretimde bu\u011fday lifi, soya fasulyesi lifi, pancar lifi, m\u0131s\u0131r lifi, kitosan ve portakal tozu kullan\u0131lmaktad\u0131r.<\/p>\n

Diyet lifi \u00e7e\u015fitli besinsel i\u015flevlere sahiptir, insan sa\u011fl\u0131\u011f\u0131 i\u00e7in gereklidir, ayn\u0131 zamanda daha ideal sa\u011fl\u0131kl\u0131 g\u0131da bile\u015fenleri s\u0131n\u0131f\u0131d\u0131r, bu nedenle g\u0131da end\u00fcstrisinde diyet lifi baz\u0131 uygulamalar kazanm\u0131\u015ft\u0131r. Diyet lifi temel olarak temel g\u0131dalarda, unlu mamullerde, et \u00fcr\u00fcnlerinde, i\u00e7eceklerde, s\u00fct \u00fcr\u00fcnlerinde ve di\u011fer g\u0131dalarda kullan\u0131l\u0131r.<\/p>\n

I. Makarna \u00fcr\u00fcnlerinde diyet lifi uygulamas\u0131<\/strong><\/p>\n

Baz\u0131 \u00e7al\u0131\u015fmalar bu\u011fday kepe\u011fi diyet lifinin iyi su tutma, ya\u011f tutma ve genle\u015fme \u00f6zelli\u011fine sahip oldu\u011funu g\u00f6stermi\u015ftir. Eri\u015fte ve di\u011fer eri\u015fte \u00fcr\u00fcnlerine uygulanan bir g\u0131da bile\u015feni olarak bu\u011fday kepe\u011fi diyet lifi, belirli bir dereceye kadar \u00fcr\u00fcn\u00fcn besin de\u011ferini art\u0131rabilir, eri\u015fte \u00fcr\u00fcnlerinin doku \u00f6zelliklerini ve duyusal kalitesini iyile\u015ftirebilir.<\/p>\n

Yang Tongshuai, bu\u011fday kepe\u011fi diyet lifi eklenmemi\u015f eri\u015fteler ile 3% bu\u011fday kepe\u011fi diyet lifi eklenmi\u015f eri\u015fteleri taramal\u0131 elektron mikroskobu ile kar\u015f\u0131la\u015ft\u0131rm\u0131\u015f ve bu\u011fday kepe\u011fi diyet lifi eklenmi\u015f eri\u015ftelerin ni\u015fasta gran\u00fcllerinin gluten a\u011f\u0131 taraf\u0131ndan s\u0131k\u0131ca sar\u0131ld\u0131\u011f\u0131n\u0131, ni\u015fasta gran\u00fcllerinin daha az bo\u015fluklu oldu\u011funu, daha homojen oldu\u011funu ve renk ve doku \u00fczerinde herhangi bir etkisi olmad\u0131\u011f\u0131n\u0131 tespit etmi\u015ftir.<\/p>\n

Bu\u011fday diyet lifi eklenmemi\u015f \u00e7\u00f6reklerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, 8%'de eklenen bu\u011fday diyet lifi ile yap\u0131lan \u00e7\u00f6reklerin sertli\u011fi ve \u00e7i\u011fnenebilirli\u011fi \u00f6nemli \u00f6l\u00e7\u00fcde artm\u0131\u015f ve yeme kalitesi \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015fmi\u015ftir. Bu\u011fday kepe\u011fi diyet lifi eklendikten sonra hamur olu\u015fum s\u00fcresi artar, un kalitesi iyile\u015fir.<\/p>\n

\u0130kinci olarak, unlu mamullerde diyet lifi uygulamas\u0131<\/strong><\/p>\n

\u015eu anda, \u00c7in'de unlu mamullerde diyet lifi uygulamas\u0131 \u00fczerine bir\u00e7ok \u00e7al\u0131\u015fma vard\u0131r ve diyet lifi kek, ekmek, kurabiye, \u015feftali gevre\u011fi vb. \u00fcretim s\u00fcrecine eklenir ve unlu mamullerdeki uygulamas\u0131 en yayg\u0131n \u015fekilde kullan\u0131l\u0131r.<\/p>\n

Keklere, ekmeklere ve kurabiyelere diyet lifi eklendi\u011finde, diyet lifi daha fazla su emer ve bitmi\u015f \u00fcr\u00fcn\u00fcn su tutma kapasitesini art\u0131r\u0131r, bu da bitmi\u015f \u00fcr\u00fcn\u00fcn yumu\u015fakl\u0131\u011f\u0131n\u0131 ve tazeli\u011fini art\u0131r\u0131r, bitmi\u015f \u00fcr\u00fcn\u00fcn depolama s\u00fcresi boyunca kurumas\u0131n\u0131 ve sertle\u015fmesini \u00f6nler ve su tutma kapasitesinin iyile\u015ftirilmesi de bitmi\u015f \u00fcr\u00fcn\u00fcn maliyetini d\u00fc\u015f\u00fcr\u00fcr. Diyet lifi eklenmi\u015f unlu mamullerin tad\u0131 lezzetli, bitmi\u015f \u00fcr\u00fcn g\u00f6r\u00fcn\u00fcm\u00fc, rengi, esnekli\u011fi ve \u00fcr\u00fcn i\u015fleme teknolojisi temelde etkilenmez. Bu nedenle, orta d\u00fczeyde diyet lifi ilavesi ekme\u011fin ya\u015flanma h\u0131z\u0131n\u0131 geciktirebilir, ekmek ve hamur i\u015flerinin hacmini art\u0131rabilir, kurabiyelerin \u00e7i\u011fnenebilirli\u011fini iyile\u015ftirebilir ve d\u00fc\u015f\u00fck enerjili, y\u00fcksek diyet lifli unlu mamullere olan talebi kar\u015f\u0131layabilir.<\/p>\n

Ekmek, kurabiye ve di\u011fer bo\u015f zaman yiyeceklerine soya diyet lifi eklemek, protein i\u00e7eri\u011fini art\u0131rabilen ve kolesterol\u00fc d\u00fc\u015f\u00fcrebilen y\u00fcksek lifli, y\u00fcksek proteinli unlu mamuller \u00fcretebilir.<\/p>\n

Farkl\u0131 kaynaklardan elde edilen diyet liflerinin kurabiyelere eklenmesi, protein i\u00e7eri\u011finde ve sindirilebilirli\u011finde \u00f6nemli bir art\u0131\u015fa neden olmu\u015ftur; uzun fasulye loru ve elma diyet liflerinin eklendi\u011fi kurabiyeler daha y\u00fcksek toplam fenolik ve antioksidan aktiviteye sahip olmu\u015ftur; ve in\u00fclin eklenmi\u015f kurabiyeler toplam enerji de\u011ferinde \u00f6nemli bir d\u00fc\u015f\u00fc\u015fe neden olmu\u015ftur.<\/p>\n

Hamura eklenen kepek diyet lifi, hamurun kalitesini art\u0131rmaya, g\u0131dan\u0131n lezzetini art\u0131rmaya yard\u0131mc\u0131 olur, ayn\u0131 zamanda \u00fcr\u00fcn\u00fcn besin de\u011ferini art\u0131r\u0131r, insan v\u00fccudunun d\u00fczenli t\u00fcketiminin belirli sa\u011fl\u0131k yararlar\u0131 vard\u0131r.<\/p>\n

\u00dc\u00e7\u00fcnc\u00fc olarak, et \u00fcr\u00fcnlerinde diyet lifi uygulamas\u0131<\/strong><\/p>\n

Et \u00fcr\u00fcnleri insanlar i\u00e7in protein ve ya\u011f\u0131n ana besin kayna\u011f\u0131d\u0131r, ancak et \u00fcr\u00fcnlerinin a\u015f\u0131r\u0131 al\u0131m\u0131 insan sa\u011fl\u0131\u011f\u0131na zararl\u0131 olabilir ve et \u00fcr\u00fcnlerindeki ya\u011f i\u00e7eri\u011finin azalt\u0131lmas\u0131 \u00f6nemlidir. Bir fonksiyonel besin s\u0131n\u0131f\u0131 olarak diyet lifi, bile\u015fimi optimize etmek, beslenmeyi g\u00fc\u00e7lendirmek, \u00fcr\u00fcn verimini art\u0131rmak ve raf \u00f6mr\u00fcn\u00fc uzatmak i\u00e7in et i\u015flemede giderek daha fazla kullan\u0131lmaktad\u0131r. Diyet lifi, diyet lifi i\u00e7eren et \u00fcr\u00fcnlerinin ana temsili \u00fcr\u00fcnleri olan jambon, sosis, et ipi, salam, k\u00f6fte ve di\u011fer \u00fcr\u00fcnlerde daha fazla uygulanm\u0131\u015ft\u0131r.<\/p>\n

Yulaf lifi veya yulaf kepe\u011fi g\u00fc\u00e7l\u00fc su tutma ve taneciklilik \u00f6zelli\u011fine sahiptir ve daha uygun bir ya\u011f ikamesidir. Soya fasulyesi, yulaf ve tatl\u0131 patates gibi g\u0131dalardan elde edilen diyet liflerinin jambon sosis ve et ipi gibi k\u0131yma \u00fcr\u00fcnlerine ya\u011f ikamesi olarak eklenmesi, bitmi\u015f \u00fcr\u00fcn\u00fcn ya\u011f i\u00e7eri\u011fini azaltabilir ve iyi bir sa\u011fl\u0131k etkisine sahip olan diyet lifleri ve proteinlerin i\u00e7eri\u011fini art\u0131rabilir.<\/p>\n

Domuz k\u0131ymas\u0131na bitkisel ya\u011f ve pirin\u00e7 kepe\u011fi lifi eklenmesi ya\u011f i\u00e7eri\u011fini 30%'den 20%'ye d\u00fc\u015f\u00fcr\u00fcr. Pirin\u00e7 kepe\u011fi lifi ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f bitkisel ya\u011f (\u00f6rne\u011fin \u00fcz\u00fcm \u00e7ekirde\u011fi ya\u011f\u0131) ilavesi sadece hayvansal ya\u011f\u0131 azaltmakla kalmaz, ayn\u0131 zamanda et \u00fcr\u00fcn\u00fcn\u00fcn fizikokimyasal \u00f6zelliklerini de geli\u015ftirir. Ayn\u0131 etki k\u0131yma sosis ve k\u00f6ftelere pirin\u00e7 kepe\u011fi lifi eklenerek de elde edilebilir.<\/p>\n

Yulaf \u03b2-glukan\u0131 az ya\u011fl\u0131 s\u0131\u011f\u0131r eti k\u00f6ftesi yapmak i\u00e7in s\u0131\u011f\u0131r etine eklenmi\u015f ve \u00e7al\u0131\u015fmalar yulaf \u03b2-glukan\u0131n\u0131n az ya\u011fl\u0131 s\u0131\u011f\u0131r eti \u00fcr\u00fcnleri i\u00e7in bir ya\u011f ikamesi oldu\u011funu g\u00f6stermi\u015ftir. G\u00fcn\u00fcm\u00fczde \u03b2-glukan, ya\u011f i\u00e7eri\u011fini etkili bir \u015fekilde azaltan sosis ve k\u00f6fte gibi \u00e7e\u015fitli et \u00fcr\u00fcnlerinde ba\u015far\u0131yla uygulanmaktad\u0131r.<\/p>\n

Buna ek olarak, raporlar f\u0131nd\u0131k kabu\u011fu, baklagil lifi ve bu\u011fday lifinin de az ya\u011fl\u0131 burgerler yapmak i\u00e7in s\u0131\u011f\u0131r k\u00f6ftelerinde ya\u011f ikamesi olarak kullan\u0131labilece\u011fini \u00f6ne s\u00fcrm\u00fc\u015ft\u00fcr. Zeytinya\u011f\u0131 at\u0131k s\u0131v\u0131s\u0131ndan elde edilen suda \u00e7\u00f6z\u00fcnen diyet lifi lifleri (\u00f6rne\u011fin havu\u00e7 lifi), k\u00f6fte i\u00e7in ya\u011f ikamesi olarak az ya\u011fl\u0131 k\u00f6ftelere eklenebilir.<\/p>\n

D\u00f6rd\u00fcnc\u00fc olarak, i\u00e7eceklerde diyet lifi uygulamas\u0131<\/strong><\/p>\n

Son y\u0131llarda, \u00c7in'de bir i\u00e7ecek bile\u015feni olarak diyet lifi de h\u0131zl\u0131 bir geli\u015fme g\u00f6stermi\u015ftir. Diyet lifi, kat\u0131 i\u00e7eceklere (tah\u0131llar vb.), spor i\u00e7eceklerine, bitki proteinli i\u00e7eceklere ve meyve sular\u0131na ve di\u011fer y\u00fcksek lifli i\u00e7eceklere, diyet lifi i\u00e7eren y\u00fcksek lifli i\u00e7eceklere, kokusuz, ya\u011flanm\u0131\u015f tada, daha pop\u00fcler olarak eklenebilir.<\/p>\n

Havu\u00e7 i\u00e7ece\u011fi i\u00e7in pirin\u00e7 kepe\u011fi diyet lifi ekstrakte edilmi\u015f ve daha sonra i\u015flenmi\u015ftir, sonu\u00e7lar i\u00e7ece\u011fe eklenen uygun miktarda diyet lifinin i\u00e7ece\u011fin kalitesini art\u0131rabilece\u011fini g\u00f6stermektedir, ancak pirin\u00e7 kepe\u011fi diyet lifi ilavesinin 8%'den fazla olmamas\u0131 gerekti\u011fine dikkat edilmelidir, aksi takdirde kapsaml\u0131 kalite g\u00f6stergeleri \u00f6nemli \u00f6l\u00e7\u00fcde azalacakt\u0131r.<\/p>\n

Soya fasulyesi posas\u0131 suda \u00e7\u00f6z\u00fcnen diyet lifinin asitli s\u00fctl\u00fc i\u00e7eceklerde etkisinin ara\u015ft\u0131r\u0131lmas\u0131nda, sonu\u00e7lar soya fasulyesi posas\u0131 suda \u00e7\u00f6z\u00fcnen diyet lifinin asitli s\u00fctl\u00fc i\u00e7ecek stabilizat\u00f6rleri olarak pektinin yerini alabilece\u011fini, asitli s\u00fctl\u00fc i\u00e7eceklerin iyi bir stabilize edici etkiye sahip oldu\u011funu ve aromal\u0131 s\u00fctl\u00fc i\u00e7eceklere suda \u00e7\u00f6z\u00fcnen diyet lifinin eklenmesinin s\u00fctl\u00fc i\u00e7eceklerin beslenme ve sa\u011fl\u0131k bak\u0131m\u0131 i\u015flevlerini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde art\u0131rd\u0131\u011f\u0131n\u0131 g\u00f6stermektedir.<\/p>\n

V. S\u00fct \u00fcr\u00fcnlerinde diyet lifi uygulamas\u0131<\/strong><\/p>\n

Diyet lifi, aktif bakterilerin besin kayna\u011f\u0131 olarak kullan\u0131labilir, e\u011fer s\u00fct \u00fcr\u00fcnlerine diyet lifi eklerseniz, bitmi\u015f \u00fcr\u00fcn\u00fcn ge\u00e7erlili\u011fini art\u0131rabilir ve tad\u0131 daha belirgindir.<\/p>\n

Suda \u00e7\u00f6z\u00fcnen diyet lifi, orta ya\u015fl\u0131 ve ya\u015fl\u0131 insanlar i\u00e7in bebek mamas\u0131na ve s\u00fct tozuna eklenmeye daha uygundur. Bebekler ile orta ya\u015fl\u0131 ve ya\u015fl\u0131 insanlar\u0131n yiyecekleri sindirme ve emme kabiliyetleri s\u0131n\u0131rl\u0131d\u0131r ve \u00e7ok fazla kalsiyum depolamalar\u0131 gerekir. Suda \u00e7\u00f6z\u00fcnen diyet lifi sadece m\u00fcshil, kan ya\u011f\u0131n\u0131 ve kan \u015fekerini d\u00fc\u015f\u00fcrmekle kalmaz, ayn\u0131 zamanda mineral elementlerin emilimini de te\u015fvik eder.<\/p>\n

Son y\u0131llarda y\u00fcksek lifli yo\u011furt \u00fcr\u00fcnleri olduk\u00e7a pop\u00fclerdir. Yo\u011furda hurma diyet lifi eklenmesi, 3% diyet lifi eklenmi\u015f yo\u011furdun esasen normal yo\u011furtla ayn\u0131 kabul edilebilirli\u011fe sahip oldu\u011funu ve sa\u011fl\u0131k i\u00e7in daha faydal\u0131 oldu\u011funu g\u00f6stermi\u015ftir. Baz\u0131 \u00e7al\u0131\u015fmalar, kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f yo\u011furda yer elmas\u0131 \u00e7\u00f6z\u00fcn\u00fcr diyet lifi eklenmesinin kurutucu kas\u0131lma etkisini \u00f6nemli \u00f6l\u00e7\u00fcde azaltt\u0131\u011f\u0131n\u0131 ve yo\u011furdun tad\u0131n\u0131n daha iyi oldu\u011funu g\u00f6stermi\u015ftir.<\/p>","protected":false},"excerpt":{"rendered":"

Diyet lifinin fizikokimyasal \u00f6zellikleri Temel olarak suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fck, su tutma g\u00fcc\u00fc, \u015fi\u015fme g\u00fcc\u00fc, reolojik \u00f6zellikler, adsorpsiyon, iyon de\u011fi\u015ftirme kapasitesi, jel ve partik\u00fcl da\u011f\u0131l\u0131m\u0131n\u0131 i\u00e7erir. I. Su tutma ve \u015fi\u015fme g\u00fcc\u00fc Diyet lifi yap\u0131s\u0131 \u00e7ok say\u0131da hidrofilik grup i\u00e7erir, bu nedenle g\u00fc\u00e7l\u00fc bir su tutma g\u00fcc\u00fcne sahiptir. Farkl\u0131 diyet lifi kaynaklar\u0131 nedeniyle [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nHow is dietary fiber used in food? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/dietary-fiber-2\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How is dietary fiber used in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Physicochemical properties of dietary fiber It mainly includes water solubility, water holding power, swelling power, rheological properties, adsorption, ion exchange capacity, gel and particle distribution. 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