Food and Health
Review Article
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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

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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

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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}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, 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 <https://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
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