Abstract Dietary fiber from three gluten-free sources (quinoa, amaranth, and millet) was recovered via enzymatic, enzymatic-ultrasonic and ultrasonic extraction. Two raw materials were used for this study: commercially available flour and whole seeds. Various physicochemical and nutritional parameters were evaluated. Generally, the highest extraction yield was observed from enzymatic-ultrasonic extraction. In millet samples (ML-F and ML-W), ultrasonic extraction was characterized by yields than enzymatic extraction. Bulk density in millet samples achieved results exceeding 0.8 g · cm−1, indicating that apart from bigger particle size, millet dietary fiber particles were more dense and thus heavier. Amaranth samples had relatively higher amounts of soluble fractions of dietary fiber. The most prominent differences in color between raw material and dietary fiber were observed within quinoa samples. Results reveal that quinoa, amaranth, and millet could act as substantial sources of dietary fiber with various physicochemical properties.

中文翻译：

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从无麸质来源中提取的膳食纤维的理化特性：藜（Chenopodium quinoa）、苋菜（Amaranthus caudatus）和小米（Panicum miliaceum）

摘要 通过酶促、酶促-​​超声波和超声波提取从三种无麸质来源（藜麦、苋菜和小米）中回收膳食纤维。本研究使用了两种原材料：市售面粉和整粒种子。评估了各种理化和营养参数。通常，从酶促-超声提取中观察到最高的提取率。在小米样品（ML-F 和 ML-W）中，超声波提取的特征在于产量而不是酶提取。小米样品的堆积密度达到了超过0.8 g·cm-1的结果，表明除了更大的粒径外，小米膳食纤维颗粒更致密，因此更重。苋菜样品具有相对较高量的膳食纤维可溶性部分。在藜麦样品中观察到原材料和膳食纤维之间最显着的颜色差异。结果表明，藜麦、苋菜和小米可以作为具有各种理化特性的膳食纤维的重要来源。