Food and Health
Review Article
PDF EndNote BibTex Cite

Pseudocereals: Composition, effect on nutrition-health and usage in cereal products

Year 2020, Volume 6, Issue 1, 41 - 56, 01.01.2020

Nermin BİLGİÇLİ Nermin BİLGİÇLİ

https://doi.org/10.3153/FH20006

Abstract

Amaranth and quinoa cultivated in the Andean region and buckwheat originated in Central Asia are the most important pseudocereals. While amaranth, quinoa and buckwheat have not the same genetic structure as cereals, they have similar chemical composition to cereals. Pseudocereals with well-balanced amino acid composition have a high protein content, they are also important sources of dietary fibers, phytochemicals, vitamins and minerals. There is no gluten protein in amaranth, quinoa and buckwheat, and when they are consumed sufficiently, they show anti-cholesterol, anticancer, antiinflammatory and antidiabetic effects. Pseudocereals, especially used as whole flour, are important as an attractive component to develop of gluten-free and functional foods. In this study, chemical, nutritional and functional properties of pseudocereals and their use in food products were compiled.

Keywords

Amaranth, Quinoa, Buckwheat, Gluten-free food, Functional food

References

  • Altındağ, G., Certel, M., Erem, F., Konak, Ü.İ. (2014). Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with-without transglutaminase. Food Science and Technology International, 21(3), 213-220. https://doi.org/10.1177/1082013214525428
  • Alvarez-Jubete L., Arendt, E.K., Galagher, E. (2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Science and Nutrition, 60(1), 240-257. https://doi.org/10.1080/09637480902950597
  • Alvarez-Jubete, L., Arendt, E.K., Gallagher, E. (2010a). Nutritive value of pseudo-cereals and their increasing use functional gluten-free ingredients. Trends in Food Science and Technology, 21, 106-113. https://doi.org/10.1016/j.tifs.2009.10.014
  • Alvarez-Jubete, L., Auty, M., Arendt, E.K., Gallagher, E. (2010b). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230, 437-445. https://doi.org/10.1007/s00217-009-1184-z
  • Alvarez-Jubete, L., Wijngaard, H., Arendt, E.K., Gallagher, E. (2010c). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119, 770-778. https://doi.org/10.1016/j.foodchem.2009.07.032
  • Antoniewska, A., Rutkowska, J., Pineda, M.M., Adamska, A. (2018). Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour. LWT - Food Science and Technology, 89, 217-223. https://doi.org/10.1016/j.lwt.2017.10.039
  • Baker, M.G., Hudson, I., Flores, S., Bhaduri, R., Ghatak, K.P. (2013). Physical, textural and sensory properties of gluten-free muffins prepared using quinoa flour as a replacement for rice flour. Journal of the Academy of Nutrition and Dietetics, 113(9), A60. https://doi.org/10.1016/j.jand.2013.06.210
  • Bastos, G.M., Soares Junior, M.S., Caliari, M., de Araujo Pereira, A.L., de Morais, C.C., Campos, M.R.H. (2016). Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp. LWT - Food Science and Technology, 65, 128-136. https://doi.org/10.1016/j.lwt.2015.07.067
  • Berghofer, E., Schoenlechner, R. (2002). Grain amaranth. In P.S. Belton and J.R.N. Taylor (Eds.), Pseudocereals and less common cereals: grain properties and utilization potential (pp. 219-260). Berlin: Springer-Verlag. https://doi.org/10.1007/978-3-662-09544-7_7
  • Bhargava, A., Shukla, S., Ohri, D. (2006). Chenopodium quinoa - an Indian perspective. Industrial Crops and Products, 23, 73-87. https://doi.org/10.1016/j.indcrop.2005.04.002
  • Bhosale, R., Singhal, R. (2006). Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches. Carbohydrate Polymers, 66, 521-527. https://doi.org/10.1016/j.carbpol.2006.04.007
  • Bilgiçli, N. (2009). Effect of buckwheat flour on chemical and functional properties of tarhana. LWT - Food Science and Technology, 42, 514-518. https://doi.org/10.1016/j.lwt.2008.09.006
  • Bilgiçli, N. (2013). Some chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends. Journal of Food and Nutrition Research, 52(4), 251-255.
  • Bilgiçli, N. (2014). Effect of pseudocereal flours on some chemical properties and phytic acid content of noodle. Quality Assurance and Safety of crops & Foods, 6(2), 175-181. https://doi.org/10.3920/QAS2013.0257
  • Bonafaccia, G., Marocchini, M., Kreft, I. (2003). Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry, 80, 9-15. https://doi.org/10.1016/S0308-8146(02)00228-5
  • Bressani, R. (1994). Composition and nutritional properties of amaranth. In O. Paredes-Lopez (Ed.), Amaranth-biology, chemistry and technology (pp. 185-205). London: CRC Press Inc. https://doi.org/10.1201/9781351069601-10
  • Bruni, R., Medici, A., Guerrini, A., Scalia, S., Poli, F., Muzzoli, M., Sacchetti, G. (2001). Wild Amaranthus caudatus seed oil, a nutraceutical resource from Ecuadorian flora. Journal of Agricultural and Food Chemistry, 49, 5455-5460. https://doi.org/10.1021/jf010385k
  • Cardenas-Hernandez, A., Beta, T., Loarca-Pina, G., Castano-Tostado, E., Nieto-Barrera, J.O., Mendoza, S. (2016). Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves. Journal of Cereal Science, 72, 84-90. https://doi.org/10.1016/j.jcs.2016.09.014
  • Carini, R., Poli, G., Diazini, M.U., Maddix, S.P., Slater, T.F., Cheesman, K.H. (1990). Comparative evaluation of the antioxidant activity of α-tocopherol, α-tocopherol polyethylene glycol 1000 succinate and α-tocopherol succinate in isolated hepatocytes and liver microsomal suspensions. Biochemical Pharmacology, 39, 1597-1601. https://doi.org/10.1016/0006-2952(90)90526-Q
  • Chauhan, A., Saxena, D.C., Singh, S. (2015). Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT - Food Science and Technology, 63, 939-945. https://doi.org/10.1016/j.lwt.2015.03.115
  • Chillo, S., Laverse, J., Falcone, P.M., Del Nobile, M.A. (2008). Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. Journal of Food Engineering, 84, 101-107. https://doi.org/10.1016/j.jfoodeng.2007.04.022
  • Chlopicka, J., Pasko, P., Gorinstein, S., Jedryas, A., Zagrodzki, P. (2012). Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT - Food Science and Technology, 46, 548-555. https://doi.org/10.1016/j.lwt.2011.11.009
  • Cho, S.S., Qi, L., Fahey, G.C., Klurfeld, D.M. (2013). Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease. The American Journal of Clinical Nutrition, 98(2), 594-619. https://doi.org/10.3945/ajcn.113.067629
  • Choy, A.-L., Morrison, P.D., Hughes, J.G., Marriott, P.J., Small, D.M. (2013). Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour. Journal of Cereal Science, 5, 281-287. https://doi.org/10.1016/j.jcs.2012.11.007
  • Christa, K., Soral-Smietana, M. (2008). Buckwheat grains and buckwheat products-nutritional and prophylactic value of their components-a review. Czech Journal of Food Sciences, 26(3), 153-162. https://doi.org/10.17221/1602-CJFS
  • Collar, C., Angioloni, A. (2014). Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamics. Journal of Cereal Science, 59, 145-154. https://doi.org/10.1016/j.jcs.2013.12.008
  • Çevik, A. (2016). Tarhananın besinsel zenginleştiirlmesinde kinoa, karabuğday ve lüpen unlarının kullanımı Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Konya, sy. 113.
  • Demir, B. (2018). Çimlendirilmiş kinoa ununun glutenli ve glutensiz makarna üretiminde kullanım imkanları. Doktora Tezi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Konya, sy. 164.
  • Demir, M.K. (2014). Use of quinoa flour in the production of gluten-free tarhana. Food Science and Technology Research, 20(5), 1087-1092. https://doi.org/10.3136/fstr.20.1087
  • Dini, I., Tenore, G.C., Dini, A. (2004). Phenolic constituents of Kancolla seeds. Food Chemistry, 84, 163-168. https://doi.org/10.1016/S0308-8146(03)00185-7
  • Drzewiecki, J., Delgado-Licon, E., Haruenkit, R., Pawelzik, E., Martin-Belloso, O., Park, Y.-S., Jung, S.-T., Trakhtenberg, S., Gorinstein, S. (2003). Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns. Journal of Agricultural and Food Chemistry, 51(26), 7798-7804. https://doi.org/10.1021/jf030322x
  • Dziadek, K., Kopec, A., Pastucha, E., Piatkowska, E., Leszczynska, T., Pisulewska, E., Witkowicz, R., Francik, R. (2016). Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls. Journal of Cereal Science, 69, 1-8. https://doi.org/10.1016/j.jcs.2016.02.004
  • Ekholm, P., Virkki, L., Ylinen, M., Johansson, L. (2003). The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran. Food Chemistry, 80, 165-170. https://doi.org/10.1016/S0308-8146(02)00249-2
  • Elgeti, D., Nordlohne, S.D., Föste, M., Besl, M., Linden, M.H., Heinz, V., Jekle, M., Becker, T. (2014). Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science, 59, 41-47. https://doi.org/10.1016/j.jcs.2013.10.010
  • Ene, S. (2017). Kinoa'nın erişte üretiminde kullanım olanaklarının araştırılması. Yüksek Lisans Tezi, Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale, sy. 67.
  • Fabio, S.R., Siebenhandl, S., Berghofer, E. (2008). Pseudocereals. In E.K. Arendt and Dal Bello (Eds.), Gluten-free cereal products and beverages (pp. 149-191). https://doi.org/10.1016/B978-012373739-7.50009-5
  • Filipcev, B., Simurina, O., Sakac, M., Sedej, I., Jovanov, P., Pestoric, M., Bodroza-Solarov, M. (2011). Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation. Food Chemistry, 125, 164-170. https://doi.org/10.1016/j.foodchem.2010.08.055
  • Fischer Walker, C.L., Ezzati, M., Black, R.E. (2009). Global and regional child mortality and burden of disease attributable to zinc deficiency. European Journal of Clinical Nutrition, 63(5), 591-597. https://doi.org/10.1038/ejcn.2008.9
  • Gasiorowski, H. (2008). Buckwheat (part 2). Nutritional and chemical characteristics. Przeglad Zbozowo-Mlynarski, 8, 14-17.
  • Gimenez, M.A., Drago, S.R., Bassett, M.N., Lobo, M.O., Samman, N.C. (2016). Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Food Chemistry, 199, 150-156. https://doi.org/10.1016/j.foodchem.2015.11.065
  • Gimenez-Bastida, J.A., Zielinski, H. (2015). Buckwheat as a functional food and its effects on health. Journal of Agricultural and Food Chemistry, 63, 7896-7913. https://doi.org/10.1021/acs.jafc.5b02498
  • Goesaert, H., Brijs, K., Veraverbeke, W.S., Courtin, C.M., Gebruers, K., Delcour, J.A. (2005). Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science and Technology, 16, 12-30. https://doi.org/10.1016/j.tifs.2004.02.011
  • Gomez-Caravaca, A.M., Iafelice, G., Verardo, V., Marconi, E., Caboni, M.F. (2014). Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd). Food Chemistry, 157, 174-178. https://doi.org/10.1016/j.foodchem.2014.02.023
  • Gorinstein, S., Pawelzik, E., Delgado-Licon, E., Haruenkit, R., Weisz, M., Trakhtenberg, S. (2002). Characterisation of pseudocereal and cereal proteins by protein and amino acid analysis. Journal of the Science of Food and Agriculture, 82, 886-891. https://doi.org/10.1002/jsfa.1120
  • Graf, B.L., Rojas-Silva, P., Rojo, L.E., Delatorre-Herrera, J., Baldeon, M.E., Raskin, I. (2015). Innovations in health value and functional food development of quinoa (Chenopodium quinoa Willd.). Comprehensive Reviews in Food Science and Food Safety, 14(4), 431-445. https://doi.org/10.1111/1541-4337.12135
  • Grizard, D., Barthomeuf, C. (1999). Non-digestible oligosaccharides used as prebiotic agents: mode of production and beneficial effects on animal and human health. Reproduction Nutrition Development, 39, 563-588. https://doi.org/10.1051/rnd:19990505
  • Hadnadev, T.R.D., Torbica, A.M., Hadnadev, M.S. (2013). Influence of buckwheat flour and carboxymethyl celulose on rheological behaviour and baking performance of gluten-free cookie dough. Food and Bioprocess Technology, 6, 1770-1781. https://doi.org/10.1007/s11947-012-0841-6
  • Hager, A.-S., Wolter, A., Jacob, F., Zannini, E., Arendt, E.K. (2012). Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science, 56, 239-247. https://doi.org/10.1016/j.jcs.2012.06.005
  • Haros, M., Carlsson, N.G., Almgrem, A., Larsson Alminger, M., Sandberg, A.S., Andlid, T. (2009). Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential. International Journal of Food Microbiology, 135, 7-14. https://doi.org/10.1016/j.ijfoodmicro.2009.07.015
  • Hayıt, F. (2014). Karabuğday, transglutaminaz ve ekşi mayanın dondurulmuş ekmek kalitesi üzerine etkisi. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Isparta, sy. 139
  • Hidalgo, A., Ferraretto, A., De Noni, I., Bottani, M., Cattaneo, S., Galli, S., Brandolini, A. (2018). Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates. Food Chemistry, 240, 799-807. https://doi.org/10.1016/j.foodchem.2017.08.014
  • Islas-Rubio, A.R., de la Barca, A.M.C., Cabrera-Chavez, F., Cota-Gastelum, A.G., Beta, T. (2014). Effect of semolina replacement with a raw: popped amaranth flour blend on cooking quality and texture of pasta. LWT - Food Science and Technology, 57, 217-222. https://doi.org/10.1016/j.lwt.2014.01.014
  • Jahaniaval, F., Kakuda, Y., Marcone, M.F. (2000). Fatty acid and triacylglycerol compositions of seed oils of five Amaranthus accessions and their comparison to other oils. Journal of the American Oil Chemists' Society, 77, 847-852. https://doi.org/10.1007/s11746-000-0135-0
  • Kalinova, J., Triska, J., Vrchotova, N. (2006). Distribution of vitamin E, squalene, epicatechin, and rutin in common buckwheat plants (Fagopyrum esculentum Moench). Journal of Agricultural and Food Chemistry, 54, 5330-5335. https://doi.org/10.1021/jf060521r
  • Kaur, S., Kaur, N. (2017). Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium quinoa) flour. Journal of Applied and Natural Science, 9(4), 2449-2455. https://doi.org/10.31018/jans.v9i4.1552
  • Kıtan, S. (2017). Glutensiz tarhana üretiminde kinoa (Chenopodium quinoa) kullanımı. Yüksek Lisans Tezi, Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Samsun, sy. 100.
  • Kim, S.L., Kim, S.K., Park, C.H. (2002). Comparisons of lipid, fatty acids and tocopherols of different buckwheat species. Food Science and Biotechnology, 11, 332-336.
  • Klimczak, I., Malecka, M., Pacholek, B. (2002). Antioxidant activity of ethanolic extracts of amaranth seeds. Nahrung/Food, 46, 184-186. https://doi.org/10.1002/1521-3803(20020501)46:3<184::AID-FOOD184>3.0.CO;2-H
  • Konishi, Y., Hirano, S., Tsuboi, H., Wada, M. (2004). Distribution of minerals in quinoa (Chenopodium quinoa Willd.) seeds. Bioscience, Biotechnology, and Biochemistry, 68(1), 231-234. https://doi.org/10.1271/bbb.68.231
  • Koziol, M.J. (1992). Chemical composition and nutritional value of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition and Analysis, 5, 35-68. https://doi.org/10.1016/0889-1575(92)90006-6
  • Kumar, V., Sinha, A.K., Makkar, H.P.S., Becker, K. (2010). Dietary roles of phytate and phytase in human nutrition: a review. Food Chemistry, 120, 945-959. https://doi.org/10.1016/j.foodchem.2009.11.052
  • Levent, H., Bilgiçli, N. (2011). Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours. International Journal of Food Sciences and Nutrition, 62(7), 725-728. https://doi.org/10.3109/09637486.2011.572546
  • Lin, L.-Y., Liu, H.-M., Yu, Y.-W., Lin, S.-D., Mau, J.-L. (2009). Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chemistry, 112, 987-991. https://doi.org/10.1016/j.foodchem.2008.07.022
  • Lopez, D.N., Galante, M., Robson, M., Boeris, V., Spelzini, D. (2018). Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties. International Journal of Biological Macromolecules, 109, 152-159. https://doi.org/10.1016/j.ijbiomac.2017.12.080
  • Loredana, I.M., Petru, R.B., Daniela, S., Ioan, T.T., Monica, N. (2015). Sensory evaluation of some sweet gluten-free bakery products based on rice and buckwheat flour. Journal of Biotechnology, 208, 5-120. https://doi.org/10.1016/j.jbiotec.2015.06.254
  • Lorenz, K. (1990). Quinoa (Chenopodium quinoa) starch - Physico-chemical properties and functional characteristics. Starch-Starke, 42, 81-86. https://doi.org/10.1002/star.19900420302
  • Machado Alencar, N.M., Steel, C.J., Alvim, I.D., de Morais, E.C., Bolini, H.M.A. (2015). Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. LWT - Food Science and Technology, 62, 1011-1018. https://doi.org/10.1016/j.lwt.2015.02.029
  • Mastebroek, H.D., Limburg, H., Gilles, T., Marvin, H.J.P. (2000). Occurrence of sapogenins in leaves and seeds of quinoa (Chenopodium quinoa Willd.). Journal of the Science of Food and Agriculture, 80(1), 152-156. https://doi.org/10.1002/(SICI)1097-0010(20000101)80:1<152::AID-JSFA503>3.0.CO;2-P
  • Mazza, G., Oomah, B.D. (2003). Buckwheat. In B. Caballero (Ed.), Encyclopedia of food sciences and nutrition (pp. 692-699). Oxford: Academic Press. https://doi.org/10.1016/B0-12-227055-X/00132-2
  • Mburu, M.W., Gikonyo, N.K., Kenji, G.M., Mwasaru, A.M. (2011). Properties of a complementary food based on amaranth grain (Amaranthus cruentus) grown in Kenya. Journal of Agriculture and Food Technology, 1(9), 153-178.
  • Mikulikova, D., Kraic, J. (2006). Natural sources of health-promoting starch. Journal of Food and Nutrition Research, 45, 69-76.
  • Morishita, T., Yamaguchi, H., Degi, K. (2007). The contribution of polyphenols to antioxidative activity in common buckwheat and tartary buckwheat grain. Plant Production Science, 10, 99-104. https://doi.org/10.1626/pps.10.99
  • Moronta, J., Smaldini, P.L., Fossati, C.A., Anon, M.C., Docena, G.H. (2016). The anti-inflammatory SSEDIKE peptide from Amaranth seeds modulates IgE-mediated food allergy. Journal of Functional Foods, 25, 579-587. https://doi.org/10.1016/j.jff.2016.06.031
  • Mota, C., Nascimento, A.C., Santos, M., Delgado, I., Coelho, I., Rego, A., Matos, A.S., Torres, D., Castanheira, I. (2016a). The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amarant (Amaranthus sp.) and buckwheat (Fagopyrum esculentum). Journal of Food Composition and Analysis, 49, 57-64. https://doi.org/10.1016/j.jfca.2016.02.006
  • Mota, C., Santos, M., Mauro, R., Samman, N., Matos, A.S., Torres, D., Castanheira, I. (2016b). Protein content and amino acids profile of pseudocereals. Food Chemistry, 193, 55-61. https://doi.org/10.1016/j.foodchem.2014.11.043
  • Myers, L.R., Putnam, H.D. (1988). Growing grain amaranth as a specialty crop. In Crop systems. University of Minnesota. FS-03458-GO.
  • Nascimento, A.C., Mota, C., Coelho, I., Gueifao, S., Santos, M., Matos, A.S., Gimenez, A., Lobo, M., Samman, N., Castanheira, I. (2014). Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements. Food Chemistry, 148, 420-426. https://doi.org/10.1016/j.foodchem.2013.09.155
  • Oakenfull, D., Sidhu, G.S. (1990). Could saponins be a useful treatment for hypercolesterolaemia? European Journal of Clinical Nutrition, 44, 79-88.
  • Ogunremi, O.R., Agrawal, R., Sanni, A.I. (2015). Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain Pichia kudriavzevii OG32. Food Science and Nutrition, 3, 486-494. https://doi.org/10.1002/fsn3.239
  • Oomah, B.D., Mazza, G. (1996). Flavonoids and antioxidative activities in buckwheat. Journal of Agricultural and Food Chemistry, 44, 1746-1750. https://doi.org/10.1021/jf9508357
  • Öncel, E. (2017). Erişte üretiminde farklı oran ve kombinasyonlarda karabuğday, amarant ve kinoa unlarının kullanım imkanları. Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Konya, sy. 74.
  • Paiva, S.A.R., Russell, R.M. (1999). β-Carotene and other carotenoids as antioxidants. Journal of the American College of Nutrition, 18(59), 426-433. https://doi.org/10.1080/07315724.1999.10718880
  • Pellegrini, M., Lucas-Gonzales, R., Ricci, A., Fontecha, J., Fernandez-Lopez, J., Perez-Alvarez, J., Viuda-Martos, M. (2018). Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial Crops and Products, 111, 38-46. https://doi.org/10.1016/j.indcrop.2017.10.006
  • Pisoschi, A.M., Pop, A. (2015). The role of antioxidants in the chemistry of oxidative stress: A review. European Journal of Medicinal Chemistry, 97, 55-74. https://doi.org/10.1016/j.ejmech.2015.04.040
  • Preetham Kumar, K.V., Dharmaraj, U., Sakhare, S.D., Inamdar, A.A. (2016). Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics. Journal of Cereal Science, 69, 358-362. https://doi.org/10.1016/j.jcs.2016.05.002
  • Qian, J., Rayas-Duarte, P., Grant, L. (1998). Partial characterization of buckwheat (Fagopyrum esculentum) starch. Cereal Chemistry, 75(3), 365-373. https://doi.org/10.1094/CCHEM.1998.75.3.365
  • Ramos Diaz, J.M., Kirjoranta, S., Tenitz, S., Penttila, P.A., Serimaa, R., Lampi, A.-M., Jouppila, K. (2013). Use of amaranth, quinoa and kaniwa in extruded corn-based snacks. Journal of Cereal Science, 58(1), 59-67. https://doi.org/10.1016/j.jcs.2013.04.003
  • Ramos Diaz, J.M., Suuronen, J.-P., Deegan, K.C., Serimaa, R., Tuorila, H., Jouppila, K. (2015). Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kaniwa flour. LWT - Food Science and Technology, 64, 1047-1056. https://doi.org/10.1016/j.lwt.2015.07.011
  • Rickard, S.E., Thompson, L.U. (1997). Interactions and biological effects of phytic acid. In F. Shahidi (Ed.), Antinutrients and phytochemicals in food, ACS symposium series (662, pp. 294-312.), Washington DC: American Chemical Society. https://doi.org/10.1021/bk-1997-0662.ch017
  • Rocchetti, G., Chiodelli, G., Giuberti, G., Masoero, F., Trevisan, M., Lucini, L. (2017). Evaluation of phenolic profile and antioxidant capacity in gluten-free flours. Food Chemistry, 228, 367-373. https://doi.org/10.1016/j.foodchem.2017.01.142
  • Rodriguez-Sandoval, E., Sandoval, G., Cortes-Rodriguez, M. (2012). Effect of quinoa and potato flours on the thermomechanical and breadmaking properties of wheat flour. Brazilian Journal of Chemical Engineering, 29(3), 503-510. https://doi.org/10.1590/S0104-66322012000300007
  • Ross, A.B., Shepherd, M.J., Schüpphaus, M., Sinclair, V., Alfaro, B., Kamal-Eldin, A., Aman, P. (2003). Alkylresorcinols in cereals and cereal products. Journal of Agricultural and Food Chemistry, 51(14), 4111-4118. https://doi.org/10.1021/jf0340456
  • Ross, A.B., Svelander, C., Karlsson, G., Savolainen, O.I. (2017). Identification and quantification of even and odd chained 5-n alkylresorcinols, branched chain-alkylresorcinols and methylalkylresorcinols in Quinoa (Chenopodium quinoa). Food Chemistry, 220, 344-351. https://doi.org/10.1016/j.foodchem.2016.10.020
  • Ruales, J., Nair, B.M. (1992). Nutritional quality of the protein in quinoa (Chenopodium quinoa Willd) seeds. Plant Foods for Human Nutrition, 42, 1-12. https://doi.org/10.1007/BF02196067
  • Ruales, J., Nair, B.M. (1993). Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48, 131-136. https://doi.org/10.1016/0308-8146(93)90047-J
  • Sanz-Penella, J.M., Wronkowska, M., Soral-Smietana, M., Haros, M. (2013). Effect of whole amaranth flour on bread properties and nutritive value. LWT - Food Science and Technology, 50, 679-685. https://doi.org/10.1016/j.lwt.2012.07.031
  • Scalbert, A., Manach, C., Morand, C., Remesy, C., Jimenez, L. (2005). Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition, 45(4), 287-306. https://doi.org/10.1080/1040869059096
  • Schneeman, B.O. (1999). Building scientific consensus: The importance of dietary fiber. American Journal of Clinical Nutrition, 25, 691-699. https://doi.org/10.1093/ajcn/69.1.1
  • Schoenlechner, R., Siebenhandl, S., Berghofer, E. (2008). Pseudocereals. In: Arendt, E.K., Dal Bello, F. (Eds.), Gluten-free Cereal Products and Beverages, Ireland, Cork, pp. 149-176. https://doi.org/10.1016/B978-012373739-7.50009-5
  • Selimovic, A., Milicevic, D., Jasic, M., Selimovic, A., Ackar, D., Pesic, T. (2014). The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread. Croatian Journal of Food Science and Technology, 6(1), 43-50.
  • Srichuwong, S., Curti, D., Austin, S., King, R., Lamothe, L., Gloria-Hernandez, H. (2017). Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents. Food Chemistry, 233, 1-10. https://doi.org/10.1016/j.foodchem.2017.04.019
  • Stokic, E., Mandic, A., Sakac, M., Misan, A., Pestoric, M., Simurina, O., Jambrec, D., Jovanov, P., Nedeljkovic, N., Milovanovic, I., Sedej, I. (2015). Quality of buckwheat-enriched wheat bread and its antihyperlipidemic effect in statin treated patients. LWT - Food Science and Technology, 63, 556-561. https://doi.org/10.1016/j.lwt.2015.03.023
  • Sun, T., Ho, C.-T. (2005). Antioxidant activities of buckwheat extracts. Food Chemistry, 90, 743-749. https://doi.org/10.1016/j.foodchem.2004.04.035
  • Tang, Y., Li, X., Chen, P.X., Zhang, B., Hernandez, M., Zhang, H., Marcone, M.F., Liu, R., Tsao, R. (2015). Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chemistry, 174, 502-508. https://doi.org/10.1016/j.foodchem.2014.11.040
  • Taylor, J.R.N., Parker, M.L. (2002). Quinoa. In P.S. Belton and J.R.N. Taylor (Eds.), Pseudocereals and less common cereals: Grain properties and utilization (pp. 93-122). Berlin: Springer Verlag. https://doi.org/10.1007/978-3-662-09544-7_3
  • Taylor, J.R.N., Belton, P.S., Beta, T., Duodu, K.G. (2014). Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality. Journal of Cereal Science, 59, 257-275. https://doi.org/10.1016/j.jcs.2013.10.009
  • Turkut, G.M., Cakmak, H., Kumcuoğlu, S., Tavman, S. (2016). Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69, 174-181. https://doi.org/10.1016/j.jcs.2016.03.005
  • Valcarcel-Yamani, B., Lannes, S.C.S. (2012). Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods. Food and Public Health, 2(6), 265-275.
  • van der Kamp, J.W., Poutanen, K., Seal, C.J., Richardson, D.P. (2014). The HEALTHGRAIN definition of 'whole grain'. Food and Nutrition Research, 58(1), 22100. https://doi.org/10.3402/fnr.v58.22100
  • Verardo, V., Glicerina, V., Cocci, E., Frenich, A.G., Romani, S., Caboni, M.F. (2018). Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb. LWT - Food Science and Technology, 87, 217-224. https://doi.org/10.1016/j.lwt.2017.08.063
  • Vilcacundo, R., Hernandez-Ledesma, B. (2017). Nutritional and biological value of quinoa (Chenopodium quinoa Willd.). Current Opinion in Food Science, 14, 1-6. https://doi.org/10.1016/j.cofs.2016.11.007
  • Wijngaard, H.H., Arendt, E.K. (2006). Buckwheat. Cereal Chemistry, 83(4), 391-401. https://doi.org/10.1094/CC-83-0391
  • Wojtowicz, A., Kolasa, A., Moscicki, L. (2013). Influence of buckwheat addition on physical properties, texture and sensory characteristics of extruded corn snacks. Polish Journal of Food and Nutrition Sciences, 63(1), 239-244. https://doi.org/10.2478/v10222-012-0076-2
  • Yıldız, G., Bilgiçli, N. (2015). Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads. Quality Assurance and Safety of Crops & Foods, 7(2), 207-215. https://doi.org/10.3920/QAS2013.0273
  • Zhang, Z.-L., Zhou, M.-L., Tang, Y., Li, F.-L., Tang, Y.-X., Shao, J.-R., Xue, W.-T., Wu, Y.-M. (2012). Bioactive compounds in functional buckwheat food. Food Research International, 49, 389-395. https://doi.org/10.1016/j.foodres.2012.07.035 Zielinski, H., Ciska, E., Kozlowska, H. (2001). The cereal grains: focus on vitamin E. Czech Journal of Food Science, 19, 182-188.https://doi.org/10.17221/6605-CJFS

Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı

Year 2020, Volume 6, Issue 1, 41 - 56, 01.01.2020

Nermin BİLGİÇLİ Nermin BİLGİÇLİ

https://doi.org/10.3153/FH20006

Abstract

Tahıl benzeri (pseudocereals) ürünlere olan ilgi son yıllarda önemli bir artış göstermiştir. And Dağları bölgesinde yetiştirilen amarant ve kinoa ile Orta Asya kökenli karabuğday en önemli tahıl benzeri ürünlerdir. Amarant, kinoa ve karabuğday, tahıl ile aynı genetik yapıda olmamalarına karşın, tahıl ürünlerine benzer kimyasal bileşime ve kullanım alanına sahiptir. Dengeli aminoasit kompozisyonu ile birlikte yüksek oranda protein içeren tahıl benzeri ürünler; aynı zamanda diyet lifleri, fitokimyasallar, vitaminler ve minerallar bakımından da önemli birer kaynaktır. Amarant, kinoa ve karabuğdayda gluten proteini bulunmamakta ve yeterli miktarda tüketildiklerinde antikolesterol, antikanser, antiinflamatuar ve antidiyabetik etkiler göstermektedir. Tahıl benzeri ürünler, glutensiz ve fonksiyonel gıdaların geliştirilmesinde cazip bir bileşen olarak dikkat çekmektedir. Bu çalışmada, tahıl benzeri ürünlerin kimyasal özellikleri beslenme-sağlık üzerine etkileri ile tahıl ürünlerinde kullanımı derlenmiştir.

Keywords

Amarant, Kinoa, Karabuğday, Fonksiyonel gıda, Glutensiz gıda

References

  • Altındağ, G., Certel, M., Erem, F., Konak, Ü.İ. (2014). Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with-without transglutaminase. Food Science and Technology International, 21(3), 213-220. https://doi.org/10.1177/1082013214525428
  • Alvarez-Jubete L., Arendt, E.K., Galagher, E. (2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Science and Nutrition, 60(1), 240-257. https://doi.org/10.1080/09637480902950597
  • Alvarez-Jubete, L., Arendt, E.K., Gallagher, E. (2010a). Nutritive value of pseudo-cereals and their increasing use functional gluten-free ingredients. Trends in Food Science and Technology, 21, 106-113. https://doi.org/10.1016/j.tifs.2009.10.014
  • Alvarez-Jubete, L., Auty, M., Arendt, E.K., Gallagher, E. (2010b). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230, 437-445. https://doi.org/10.1007/s00217-009-1184-z
  • Alvarez-Jubete, L., Wijngaard, H., Arendt, E.K., Gallagher, E. (2010c). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119, 770-778. https://doi.org/10.1016/j.foodchem.2009.07.032
  • Antoniewska, A., Rutkowska, J., Pineda, M.M., Adamska, A. (2018). Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour. LWT - Food Science and Technology, 89, 217-223. https://doi.org/10.1016/j.lwt.2017.10.039
  • Baker, M.G., Hudson, I., Flores, S., Bhaduri, R., Ghatak, K.P. (2013). Physical, textural and sensory properties of gluten-free muffins prepared using quinoa flour as a replacement for rice flour. Journal of the Academy of Nutrition and Dietetics, 113(9), A60. https://doi.org/10.1016/j.jand.2013.06.210
  • Bastos, G.M., Soares Junior, M.S., Caliari, M., de Araujo Pereira, A.L., de Morais, C.C., Campos, M.R.H. (2016). Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp. LWT - Food Science and Technology, 65, 128-136. https://doi.org/10.1016/j.lwt.2015.07.067
  • Berghofer, E., Schoenlechner, R. (2002). Grain amaranth. In P.S. Belton and J.R.N. Taylor (Eds.), Pseudocereals and less common cereals: grain properties and utilization potential (pp. 219-260). Berlin: Springer-Verlag. https://doi.org/10.1007/978-3-662-09544-7_7
  • Bhargava, A., Shukla, S., Ohri, D. (2006). Chenopodium quinoa - an Indian perspective. Industrial Crops and Products, 23, 73-87. https://doi.org/10.1016/j.indcrop.2005.04.002
  • Bhosale, R., Singhal, R. (2006). Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches. Carbohydrate Polymers, 66, 521-527. https://doi.org/10.1016/j.carbpol.2006.04.007
  • Bilgiçli, N. (2009). Effect of buckwheat flour on chemical and functional properties of tarhana. LWT - Food Science and Technology, 42, 514-518. https://doi.org/10.1016/j.lwt.2008.09.006
  • Bilgiçli, N. (2013). Some chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends. Journal of Food and Nutrition Research, 52(4), 251-255.
  • Bilgiçli, N. (2014). Effect of pseudocereal flours on some chemical properties and phytic acid content of noodle. Quality Assurance and Safety of crops & Foods, 6(2), 175-181. https://doi.org/10.3920/QAS2013.0257
  • Bonafaccia, G., Marocchini, M., Kreft, I. (2003). Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry, 80, 9-15. https://doi.org/10.1016/S0308-8146(02)00228-5
  • Bressani, R. (1994). Composition and nutritional properties of amaranth. In O. Paredes-Lopez (Ed.), Amaranth-biology, chemistry and technology (pp. 185-205). London: CRC Press Inc. https://doi.org/10.1201/9781351069601-10
  • Bruni, R., Medici, A., Guerrini, A., Scalia, S., Poli, F., Muzzoli, M., Sacchetti, G. (2001). Wild Amaranthus caudatus seed oil, a nutraceutical resource from Ecuadorian flora. Journal of Agricultural and Food Chemistry, 49, 5455-5460. https://doi.org/10.1021/jf010385k
  • Cardenas-Hernandez, A., Beta, T., Loarca-Pina, G., Castano-Tostado, E., Nieto-Barrera, J.O., Mendoza, S. (2016). Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves. Journal of Cereal Science, 72, 84-90. https://doi.org/10.1016/j.jcs.2016.09.014
  • Carini, R., Poli, G., Diazini, M.U., Maddix, S.P., Slater, T.F., Cheesman, K.H. (1990). Comparative evaluation of the antioxidant activity of α-tocopherol, α-tocopherol polyethylene glycol 1000 succinate and α-tocopherol succinate in isolated hepatocytes and liver microsomal suspensions. Biochemical Pharmacology, 39, 1597-1601. https://doi.org/10.1016/0006-2952(90)90526-Q
  • Chauhan, A., Saxena, D.C., Singh, S. (2015). Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT - Food Science and Technology, 63, 939-945. https://doi.org/10.1016/j.lwt.2015.03.115
  • Chillo, S., Laverse, J., Falcone, P.M., Del Nobile, M.A. (2008). Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. Journal of Food Engineering, 84, 101-107. https://doi.org/10.1016/j.jfoodeng.2007.04.022
  • Chlopicka, J., Pasko, P., Gorinstein, S., Jedryas, A., Zagrodzki, P. (2012). Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT - Food Science and Technology, 46, 548-555. https://doi.org/10.1016/j.lwt.2011.11.009
  • Cho, S.S., Qi, L., Fahey, G.C., Klurfeld, D.M. (2013). Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease. The American Journal of Clinical Nutrition, 98(2), 594-619. https://doi.org/10.3945/ajcn.113.067629
  • Choy, A.-L., Morrison, P.D., Hughes, J.G., Marriott, P.J., Small, D.M. (2013). Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour. Journal of Cereal Science, 5, 281-287. https://doi.org/10.1016/j.jcs.2012.11.007
  • Christa, K., Soral-Smietana, M. (2008). Buckwheat grains and buckwheat products-nutritional and prophylactic value of their components-a review. Czech Journal of Food Sciences, 26(3), 153-162. https://doi.org/10.17221/1602-CJFS
  • Collar, C., Angioloni, A. (2014). Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamics. Journal of Cereal Science, 59, 145-154. https://doi.org/10.1016/j.jcs.2013.12.008
  • Çevik, A. (2016). Tarhananın besinsel zenginleştiirlmesinde kinoa, karabuğday ve lüpen unlarının kullanımı Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Konya, sy. 113.
  • Demir, B. (2018). Çimlendirilmiş kinoa ununun glutenli ve glutensiz makarna üretiminde kullanım imkanları. Doktora Tezi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Konya, sy. 164.
  • Demir, M.K. (2014). Use of quinoa flour in the production of gluten-free tarhana. Food Science and Technology Research, 20(5), 1087-1092. https://doi.org/10.3136/fstr.20.1087
  • Dini, I., Tenore, G.C., Dini, A. (2004). Phenolic constituents of Kancolla seeds. Food Chemistry, 84, 163-168. https://doi.org/10.1016/S0308-8146(03)00185-7
  • Drzewiecki, J., Delgado-Licon, E., Haruenkit, R., Pawelzik, E., Martin-Belloso, O., Park, Y.-S., Jung, S.-T., Trakhtenberg, S., Gorinstein, S. (2003). Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns. Journal of Agricultural and Food Chemistry, 51(26), 7798-7804. https://doi.org/10.1021/jf030322x
  • Dziadek, K., Kopec, A., Pastucha, E., Piatkowska, E., Leszczynska, T., Pisulewska, E., Witkowicz, R., Francik, R. (2016). Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls. Journal of Cereal Science, 69, 1-8. https://doi.org/10.1016/j.jcs.2016.02.004
  • Ekholm, P., Virkki, L., Ylinen, M., Johansson, L. (2003). The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran. Food Chemistry, 80, 165-170. https://doi.org/10.1016/S0308-8146(02)00249-2
  • Elgeti, D., Nordlohne, S.D., Föste, M., Besl, M., Linden, M.H., Heinz, V., Jekle, M., Becker, T. (2014). Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science, 59, 41-47. https://doi.org/10.1016/j.jcs.2013.10.010
  • Ene, S. (2017). Kinoa'nın erişte üretiminde kullanım olanaklarının araştırılması. Yüksek Lisans Tezi, Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale, sy. 67.
  • Fabio, S.R., Siebenhandl, S., Berghofer, E. (2008). Pseudocereals. In E.K. Arendt and Dal Bello (Eds.), Gluten-free cereal products and beverages (pp. 149-191). https://doi.org/10.1016/B978-012373739-7.50009-5
  • Filipcev, B., Simurina, O., Sakac, M., Sedej, I., Jovanov, P., Pestoric, M., Bodroza-Solarov, M. (2011). Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation. Food Chemistry, 125, 164-170. https://doi.org/10.1016/j.foodchem.2010.08.055
  • Fischer Walker, C.L., Ezzati, M., Black, R.E. (2009). Global and regional child mortality and burden of disease attributable to zinc deficiency. European Journal of Clinical Nutrition, 63(5), 591-597. https://doi.org/10.1038/ejcn.2008.9
  • Gasiorowski, H. (2008). Buckwheat (part 2). Nutritional and chemical characteristics. Przeglad Zbozowo-Mlynarski, 8, 14-17.
  • Gimenez, M.A., Drago, S.R., Bassett, M.N., Lobo, M.O., Samman, N.C. (2016). Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Food Chemistry, 199, 150-156. https://doi.org/10.1016/j.foodchem.2015.11.065
  • Gimenez-Bastida, J.A., Zielinski, H. (2015). Buckwheat as a functional food and its effects on health. Journal of Agricultural and Food Chemistry, 63, 7896-7913. https://doi.org/10.1021/acs.jafc.5b02498
  • Goesaert, H., Brijs, K., Veraverbeke, W.S., Courtin, C.M., Gebruers, K., Delcour, J.A. (2005). Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science and Technology, 16, 12-30. https://doi.org/10.1016/j.tifs.2004.02.011
  • Gomez-Caravaca, A.M., Iafelice, G., Verardo, V., Marconi, E., Caboni, M.F. (2014). Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd). Food Chemistry, 157, 174-178. https://doi.org/10.1016/j.foodchem.2014.02.023
  • Gorinstein, S., Pawelzik, E., Delgado-Licon, E., Haruenkit, R., Weisz, M., Trakhtenberg, S. (2002). Characterisation of pseudocereal and cereal proteins by protein and amino acid analysis. Journal of the Science of Food and Agriculture, 82, 886-891. https://doi.org/10.1002/jsfa.1120
  • Graf, B.L., Rojas-Silva, P., Rojo, L.E., Delatorre-Herrera, J., Baldeon, M.E., Raskin, I. (2015). Innovations in health value and functional food development of quinoa (Chenopodium quinoa Willd.). Comprehensive Reviews in Food Science and Food Safety, 14(4), 431-445. https://doi.org/10.1111/1541-4337.12135
  • Grizard, D., Barthomeuf, C. (1999). Non-digestible oligosaccharides used as prebiotic agents: mode of production and beneficial effects on animal and human health. Reproduction Nutrition Development, 39, 563-588. https://doi.org/10.1051/rnd:19990505
  • Hadnadev, T.R.D., Torbica, A.M., Hadnadev, M.S. (2013). Influence of buckwheat flour and carboxymethyl celulose on rheological behaviour and baking performance of gluten-free cookie dough. Food and Bioprocess Technology, 6, 1770-1781. https://doi.org/10.1007/s11947-012-0841-6
  • Hager, A.-S., Wolter, A., Jacob, F., Zannini, E., Arendt, E.K. (2012). Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science, 56, 239-247. https://doi.org/10.1016/j.jcs.2012.06.005
  • Haros, M., Carlsson, N.G., Almgrem, A., Larsson Alminger, M., Sandberg, A.S., Andlid, T. (2009). Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential. International Journal of Food Microbiology, 135, 7-14. https://doi.org/10.1016/j.ijfoodmicro.2009.07.015
  • Hayıt, F. (2014). Karabuğday, transglutaminaz ve ekşi mayanın dondurulmuş ekmek kalitesi üzerine etkisi. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Isparta, sy. 139
  • Hidalgo, A., Ferraretto, A., De Noni, I., Bottani, M., Cattaneo, S., Galli, S., Brandolini, A. (2018). Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates. Food Chemistry, 240, 799-807. https://doi.org/10.1016/j.foodchem.2017.08.014
  • Islas-Rubio, A.R., de la Barca, A.M.C., Cabrera-Chavez, F., Cota-Gastelum, A.G., Beta, T. (2014). Effect of semolina replacement with a raw: popped amaranth flour blend on cooking quality and texture of pasta. LWT - Food Science and Technology, 57, 217-222. https://doi.org/10.1016/j.lwt.2014.01.014
  • Jahaniaval, F., Kakuda, Y., Marcone, M.F. (2000). Fatty acid and triacylglycerol compositions of seed oils of five Amaranthus accessions and their comparison to other oils. Journal of the American Oil Chemists' Society, 77, 847-852. https://doi.org/10.1007/s11746-000-0135-0
  • Kalinova, J., Triska, J., Vrchotova, N. (2006). Distribution of vitamin E, squalene, epicatechin, and rutin in common buckwheat plants (Fagopyrum esculentum Moench). Journal of Agricultural and Food Chemistry, 54, 5330-5335. https://doi.org/10.1021/jf060521r
  • Kaur, S., Kaur, N. (2017). Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium quinoa) flour. Journal of Applied and Natural Science, 9(4), 2449-2455. https://doi.org/10.31018/jans.v9i4.1552
  • Kıtan, S. (2017). Glutensiz tarhana üretiminde kinoa (Chenopodium quinoa) kullanımı. Yüksek Lisans Tezi, Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Samsun, sy. 100.
  • Kim, S.L., Kim, S.K., Park, C.H. (2002). Comparisons of lipid, fatty acids and tocopherols of different buckwheat species. Food Science and Biotechnology, 11, 332-336.
  • Klimczak, I., Malecka, M., Pacholek, B. (2002). Antioxidant activity of ethanolic extracts of amaranth seeds. Nahrung/Food, 46, 184-186. https://doi.org/10.1002/1521-3803(20020501)46:3<184::AID-FOOD184>3.0.CO;2-H
  • Konishi, Y., Hirano, S., Tsuboi, H., Wada, M. (2004). Distribution of minerals in quinoa (Chenopodium quinoa Willd.) seeds. Bioscience, Biotechnology, and Biochemistry, 68(1), 231-234. https://doi.org/10.1271/bbb.68.231
  • Koziol, M.J. (1992). Chemical composition and nutritional value of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition and Analysis, 5, 35-68. https://doi.org/10.1016/0889-1575(92)90006-6
  • Kumar, V., Sinha, A.K., Makkar, H.P.S., Becker, K. (2010). Dietary roles of phytate and phytase in human nutrition: a review. Food Chemistry, 120, 945-959. https://doi.org/10.1016/j.foodchem.2009.11.052
  • Levent, H., Bilgiçli, N. (2011). Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours. International Journal of Food Sciences and Nutrition, 62(7), 725-728. https://doi.org/10.3109/09637486.2011.572546
  • Lin, L.-Y., Liu, H.-M., Yu, Y.-W., Lin, S.-D., Mau, J.-L. (2009). Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chemistry, 112, 987-991. https://doi.org/10.1016/j.foodchem.2008.07.022
  • Lopez, D.N., Galante, M., Robson, M., Boeris, V., Spelzini, D. (2018). Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties. International Journal of Biological Macromolecules, 109, 152-159. https://doi.org/10.1016/j.ijbiomac.2017.12.080
  • Loredana, I.M., Petru, R.B., Daniela, S., Ioan, T.T., Monica, N. (2015). Sensory evaluation of some sweet gluten-free bakery products based on rice and buckwheat flour. Journal of Biotechnology, 208, 5-120. https://doi.org/10.1016/j.jbiotec.2015.06.254
  • Lorenz, K. (1990). Quinoa (Chenopodium quinoa) starch - Physico-chemical properties and functional characteristics. Starch-Starke, 42, 81-86. https://doi.org/10.1002/star.19900420302
  • Machado Alencar, N.M., Steel, C.J., Alvim, I.D., de Morais, E.C., Bolini, H.M.A. (2015). Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. LWT - Food Science and Technology, 62, 1011-1018. https://doi.org/10.1016/j.lwt.2015.02.029
  • Mastebroek, H.D., Limburg, H., Gilles, T., Marvin, H.J.P. (2000). Occurrence of sapogenins in leaves and seeds of quinoa (Chenopodium quinoa Willd.). Journal of the Science of Food and Agriculture, 80(1), 152-156. https://doi.org/10.1002/(SICI)1097-0010(20000101)80:1<152::AID-JSFA503>3.0.CO;2-P
  • Mazza, G., Oomah, B.D. (2003). Buckwheat. In B. Caballero (Ed.), Encyclopedia of food sciences and nutrition (pp. 692-699). Oxford: Academic Press. https://doi.org/10.1016/B0-12-227055-X/00132-2
  • Mburu, M.W., Gikonyo, N.K., Kenji, G.M., Mwasaru, A.M. (2011). Properties of a complementary food based on amaranth grain (Amaranthus cruentus) grown in Kenya. Journal of Agriculture and Food Technology, 1(9), 153-178.
  • Mikulikova, D., Kraic, J. (2006). Natural sources of health-promoting starch. Journal of Food and Nutrition Research, 45, 69-76.
  • Morishita, T., Yamaguchi, H., Degi, K. (2007). The contribution of polyphenols to antioxidative activity in common buckwheat and tartary buckwheat grain. Plant Production Science, 10, 99-104. https://doi.org/10.1626/pps.10.99
  • Moronta, J., Smaldini, P.L., Fossati, C.A., Anon, M.C., Docena, G.H. (2016). The anti-inflammatory SSEDIKE peptide from Amaranth seeds modulates IgE-mediated food allergy. Journal of Functional Foods, 25, 579-587. https://doi.org/10.1016/j.jff.2016.06.031
  • Mota, C., Nascimento, A.C., Santos, M., Delgado, I., Coelho, I., Rego, A., Matos, A.S., Torres, D., Castanheira, I. (2016a). The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amarant (Amaranthus sp.) and buckwheat (Fagopyrum esculentum). Journal of Food Composition and Analysis, 49, 57-64. https://doi.org/10.1016/j.jfca.2016.02.006
  • Mota, C., Santos, M., Mauro, R., Samman, N., Matos, A.S., Torres, D., Castanheira, I. (2016b). Protein content and amino acids profile of pseudocereals. Food Chemistry, 193, 55-61. https://doi.org/10.1016/j.foodchem.2014.11.043
  • Myers, L.R., Putnam, H.D. (1988). Growing grain amaranth as a specialty crop. In Crop systems. University of Minnesota. FS-03458-GO.
  • Nascimento, A.C., Mota, C., Coelho, I., Gueifao, S., Santos, M., Matos, A.S., Gimenez, A., Lobo, M., Samman, N., Castanheira, I. (2014). Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements. Food Chemistry, 148, 420-426. https://doi.org/10.1016/j.foodchem.2013.09.155
  • Oakenfull, D., Sidhu, G.S. (1990). Could saponins be a useful treatment for hypercolesterolaemia? European Journal of Clinical Nutrition, 44, 79-88.
  • Ogunremi, O.R., Agrawal, R., Sanni, A.I. (2015). Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain Pichia kudriavzevii OG32. Food Science and Nutrition, 3, 486-494. https://doi.org/10.1002/fsn3.239
  • Oomah, B.D., Mazza, G. (1996). Flavonoids and antioxidative activities in buckwheat. Journal of Agricultural and Food Chemistry, 44, 1746-1750. https://doi.org/10.1021/jf9508357
  • Öncel, E. (2017). Erişte üretiminde farklı oran ve kombinasyonlarda karabuğday, amarant ve kinoa unlarının kullanım imkanları. Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Konya, sy. 74.
  • Paiva, S.A.R., Russell, R.M. (1999). β-Carotene and other carotenoids as antioxidants. Journal of the American College of Nutrition, 18(59), 426-433. https://doi.org/10.1080/07315724.1999.10718880
  • Pellegrini, M., Lucas-Gonzales, R., Ricci, A., Fontecha, J., Fernandez-Lopez, J., Perez-Alvarez, J., Viuda-Martos, M. (2018). Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial Crops and Products, 111, 38-46. https://doi.org/10.1016/j.indcrop.2017.10.006
  • Pisoschi, A.M., Pop, A. (2015). The role of antioxidants in the chemistry of oxidative stress: A review. European Journal of Medicinal Chemistry, 97, 55-74. https://doi.org/10.1016/j.ejmech.2015.04.040
  • Preetham Kumar, K.V., Dharmaraj, U., Sakhare, S.D., Inamdar, A.A. (2016). Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics. Journal of Cereal Science, 69, 358-362. https://doi.org/10.1016/j.jcs.2016.05.002
  • Qian, J., Rayas-Duarte, P., Grant, L. (1998). Partial characterization of buckwheat (Fagopyrum esculentum) starch. Cereal Chemistry, 75(3), 365-373. https://doi.org/10.1094/CCHEM.1998.75.3.365
  • Ramos Diaz, J.M., Kirjoranta, S., Tenitz, S., Penttila, P.A., Serimaa, R., Lampi, A.-M., Jouppila, K. (2013). Use of amaranth, quinoa and kaniwa in extruded corn-based snacks. Journal of Cereal Science, 58(1), 59-67. https://doi.org/10.1016/j.jcs.2013.04.003
  • Ramos Diaz, J.M., Suuronen, J.-P., Deegan, K.C., Serimaa, R., Tuorila, H., Jouppila, K. (2015). Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kaniwa flour. LWT - Food Science and Technology, 64, 1047-1056. https://doi.org/10.1016/j.lwt.2015.07.011
  • Rickard, S.E., Thompson, L.U. (1997). Interactions and biological effects of phytic acid. In F. Shahidi (Ed.), Antinutrients and phytochemicals in food, ACS symposium series (662, pp. 294-312.), Washington DC: American Chemical Society. https://doi.org/10.1021/bk-1997-0662.ch017
  • Rocchetti, G., Chiodelli, G., Giuberti, G., Masoero, F., Trevisan, M., Lucini, L. (2017). Evaluation of phenolic profile and antioxidant capacity in gluten-free flours. Food Chemistry, 228, 367-373. https://doi.org/10.1016/j.foodchem.2017.01.142
  • Rodriguez-Sandoval, E., Sandoval, G., Cortes-Rodriguez, M. (2012). Effect of quinoa and potato flours on the thermomechanical and breadmaking properties of wheat flour. Brazilian Journal of Chemical Engineering, 29(3), 503-510. https://doi.org/10.1590/S0104-66322012000300007
  • Ross, A.B., Shepherd, M.J., Schüpphaus, M., Sinclair, V., Alfaro, B., Kamal-Eldin, A., Aman, P. (2003). Alkylresorcinols in cereals and cereal products. Journal of Agricultural and Food Chemistry, 51(14), 4111-4118. https://doi.org/10.1021/jf0340456
  • Ross, A.B., Svelander, C., Karlsson, G., Savolainen, O.I. (2017). Identification and quantification of even and odd chained 5-n alkylresorcinols, branched chain-alkylresorcinols and methylalkylresorcinols in Quinoa (Chenopodium quinoa). Food Chemistry, 220, 344-351. https://doi.org/10.1016/j.foodchem.2016.10.020
  • Ruales, J., Nair, B.M. (1992). Nutritional quality of the protein in quinoa (Chenopodium quinoa Willd) seeds. Plant Foods for Human Nutrition, 42, 1-12. https://doi.org/10.1007/BF02196067
  • Ruales, J., Nair, B.M. (1993). Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 48, 131-136. https://doi.org/10.1016/0308-8146(93)90047-J
  • Sanz-Penella, J.M., Wronkowska, M., Soral-Smietana, M., Haros, M. (2013). Effect of whole amaranth flour on bread properties and nutritive value. LWT - Food Science and Technology, 50, 679-685. https://doi.org/10.1016/j.lwt.2012.07.031
  • Scalbert, A., Manach, C., Morand, C., Remesy, C., Jimenez, L. (2005). Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition, 45(4), 287-306. https://doi.org/10.1080/1040869059096
  • Schneeman, B.O. (1999). Building scientific consensus: The importance of dietary fiber. American Journal of Clinical Nutrition, 25, 691-699. https://doi.org/10.1093/ajcn/69.1.1
  • Schoenlechner, R., Siebenhandl, S., Berghofer, E. (2008). Pseudocereals. In: Arendt, E.K., Dal Bello, F. (Eds.), Gluten-free Cereal Products and Beverages, Ireland, Cork, pp. 149-176. https://doi.org/10.1016/B978-012373739-7.50009-5
  • Selimovic, A., Milicevic, D., Jasic, M., Selimovic, A., Ackar, D., Pesic, T. (2014). The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread. Croatian Journal of Food Science and Technology, 6(1), 43-50.
  • Srichuwong, S., Curti, D., Austin, S., King, R., Lamothe, L., Gloria-Hernandez, H. (2017). Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents. Food Chemistry, 233, 1-10. https://doi.org/10.1016/j.foodchem.2017.04.019
  • Stokic, E., Mandic, A., Sakac, M., Misan, A., Pestoric, M., Simurina, O., Jambrec, D., Jovanov, P., Nedeljkovic, N., Milovanovic, I., Sedej, I. (2015). Quality of buckwheat-enriched wheat bread and its antihyperlipidemic effect in statin treated patients. LWT - Food Science and Technology, 63, 556-561. https://doi.org/10.1016/j.lwt.2015.03.023
  • Sun, T., Ho, C.-T. (2005). Antioxidant activities of buckwheat extracts. Food Chemistry, 90, 743-749. https://doi.org/10.1016/j.foodchem.2004.04.035
  • Tang, Y., Li, X., Chen, P.X., Zhang, B., Hernandez, M., Zhang, H., Marcone, M.F., Liu, R., Tsao, R. (2015). Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chemistry, 174, 502-508. https://doi.org/10.1016/j.foodchem.2014.11.040
  • Taylor, J.R.N., Parker, M.L. (2002). Quinoa. In P.S. Belton and J.R.N. Taylor (Eds.), Pseudocereals and less common cereals: Grain properties and utilization (pp. 93-122). Berlin: Springer Verlag. https://doi.org/10.1007/978-3-662-09544-7_3
  • Taylor, J.R.N., Belton, P.S., Beta, T., Duodu, K.G. (2014). Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality. Journal of Cereal Science, 59, 257-275. https://doi.org/10.1016/j.jcs.2013.10.009
  • Turkut, G.M., Cakmak, H., Kumcuoğlu, S., Tavman, S. (2016). Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69, 174-181. https://doi.org/10.1016/j.jcs.2016.03.005
  • Valcarcel-Yamani, B., Lannes, S.C.S. (2012). Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods. Food and Public Health, 2(6), 265-275.
  • van der Kamp, J.W., Poutanen, K., Seal, C.J., Richardson, D.P. (2014). The HEALTHGRAIN definition of 'whole grain'. Food and Nutrition Research, 58(1), 22100. https://doi.org/10.3402/fnr.v58.22100
  • Verardo, V., Glicerina, V., Cocci, E., Frenich, A.G., Romani, S., Caboni, M.F. (2018). Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb. LWT - Food Science and Technology, 87, 217-224. https://doi.org/10.1016/j.lwt.2017.08.063
  • Vilcacundo, R., Hernandez-Ledesma, B. (2017). Nutritional and biological value of quinoa (Chenopodium quinoa Willd.). Current Opinion in Food Science, 14, 1-6. https://doi.org/10.1016/j.cofs.2016.11.007
  • Wijngaard, H.H., Arendt, E.K. (2006). Buckwheat. Cereal Chemistry, 83(4), 391-401. https://doi.org/10.1094/CC-83-0391
  • Wojtowicz, A., Kolasa, A., Moscicki, L. (2013). Influence of buckwheat addition on physical properties, texture and sensory characteristics of extruded corn snacks. Polish Journal of Food and Nutrition Sciences, 63(1), 239-244. https://doi.org/10.2478/v10222-012-0076-2
  • Yıldız, G., Bilgiçli, N. (2015). Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads. Quality Assurance and Safety of Crops & Foods, 7(2), 207-215. https://doi.org/10.3920/QAS2013.0273
  • Zhang, Z.-L., Zhou, M.-L., Tang, Y., Li, F.-L., Tang, Y.-X., Shao, J.-R., Xue, W.-T., Wu, Y.-M. (2012). Bioactive compounds in functional buckwheat food. Food Research International, 49, 389-395. https://doi.org/10.1016/j.foodres.2012.07.035 Zielinski, H., Ciska, E., Kozlowska, H. (2001). The cereal grains: focus on vitamin E. Czech Journal of Food Science, 19, 182-188.https://doi.org/10.17221/6605-CJFS

Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Review Articles
Authors

Nermin BİLGİÇLİ>
Necmettin Erbakan Üniversitesi, Mühendislik ve Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Konya
0000-0002-2651-9922
Türkiye

Nermin BİLGİÇLİ> (Primary Author)
Necmettin Erbakan Üniversitesi, Mühendislik ve Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Konya
0000-0001-5490-9824
Türkiye

Publication Date January 1, 2020
Application Date March 22, 2019
Acceptance Date May 21, 2019
Published in Issue Year 2020, Volume 6, Issue 1

Cite

Bibtex @review article { jfhs543195, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, number = {1}, pages = {41 - 56}, doi = {10.3153/FH20006}, title = {Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı}, key = {cite}, author = {Bilgiçli, Nermin and Bilgiçli, Nermin} }
APA Bilgiçli, N. & Bilgiçli, N. (2020). Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı . Food and Health , 6 (1) , 41-56 . DOI: 10.3153/FH20006
MLA Bilgiçli, N. , Bilgiçli, N. "Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı" . Food and Health 6 (2020 ): 41-56 <http://jfhs.scientificwebjournals.com/en/pub/issue/49090/543195>
Chicago Bilgiçli, N. , Bilgiçli, N. "Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı". Food and Health 6 (2020 ): 41-56
RIS TY - JOUR T1 - Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı AU - Nermin Bilgiçli , Nermin Bilgiçli Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20006 DO - 10.3153/FH20006 T2 - Food and Health JF - Journal JO - JOR SP - 41 EP - 56 VL - 6 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/FH20006 UR - https://doi.org/10.3153/FH20006 Y2 - 2019 ER -
EndNote %0 Food and Health Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı %A Nermin Bilgiçli , Nermin Bilgiçli %T Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 1 %R doi: 10.3153/FH20006 %U 10.3153/FH20006
ISNAD Bilgiçli, Nermin , Bilgiçli, Nermin . "Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı". Food and Health 6 / 1 (January 2020): 41-56 . https://doi.org/10.3153/FH20006
AMA Bilgiçli N. , Bilgiçli N. Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı. Food Health. 2020; 6(1): 41-56.
Vancouver Bilgiçli N. , Bilgiçli N. Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı. Food and Health. 2020; 6(1): 41-56.
IEEE N. Bilgiçli and N. Bilgiçli , "Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı", Food and Health, vol. 6, no. 1, pp. 41-56, Jan. 2020, doi:10.3153/FH20006
 Download Cover Image

ustresim_2021_1.png

journal is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14627 13310

openaccess.jpgOpen Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.