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Effect of extracted celery dietary fiber on low-calorie salad dressing with probiotics
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 057, Issue 1, January 2023- February 2023, Pages 125-134
ISSN: 2452-316X(0075-5192)
DOI: doi.org/10.34044/j.anres.2023.57.1.13
Palida Tanganurata,*, Nanchanok Nanthachaia, Intira Lichanporna
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aDivision of Food Science and Technology, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand
*Corresponding author, e-mail: palida_t@rmutt.ac.th
Abstract
Importance of the work: Several celery residues generated after processing have mainly been utilized as a source of dietary fiber and could also be used as salad dressing supplements. Objectives: To investigate dietary fiber extraction from celery using water, alkaline (NaOH), enzymes and ultrasonication and to study the extracted dietary fibers for their quality as a component in salad dressing. Materials & Methods: Different methods were used to extract the dietary fiber and analyze its properties. The effects were investigated of extracted dietary fiber on the physicochemical, microbiological and sensory evaluation of low-fat salad dressing fortified with probiotic. Results: Ultrasonic extraction produced the lowest yield (3.00%) and the highest soluble fiber content (34.90%) and L* value were obtained (p ≤ 0.05). The dietary fibers extracted using the different methods were added to low-fat salad dressings and compared to dressing without added dietary fiber. The low-fat salad dressings with added extracted dietary fiber had increased viscosity (p ≤ 0.05). The fat content and total energy were lower than the control, while the low-fat salad dressing fortified with ultrasonic dietary fibers (LF-U) had the highest sensory scores (p ≤ 0.05) in terms of texture, appearance and overall liking. The probiotic LF-U contained viable probiotic cells at more than 7 log CFU/g and pathogen detection followed the industry standard during storage for 28 d. Main finding: The ultrasonic dietary fibers had the highest soluble dietary fiber content that affected the salad dressing qualities and supported viable probiotic cells at more than 7 log CFU/g.
Keywords
Celery, Dietary fiber, Extraction method, Salad dressing, Probiotic
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