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

Yıl 2020, Cilt: 6 Sayı: 1, 41 - 56, 01.01.2020

Nermin Bilgiçli , Nermin Bilgiçli

https://doi.org/10.3153/FH20006

Öz

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.

Anahtar Kelimeler

Amaranth Quinoa Buckwheat Gluten-free food Functional food

Kaynakça

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

Yıl 2020, Cilt: 6 Sayı: 1, 41 - 56, 01.01.2020

Nermin Bilgiçli , Nermin Bilgiçli

https://doi.org/10.3153/FH20006

Öz

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.

Anahtar Kelimeler

Amarant Kinoa Karabuğday Fonksiyonel gıda Glutensiz gıda

Kaynakça

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  • 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
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  • 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
Toplam 115 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Review Articles
Yazarlar

Nermin Bilgiçli 0000-0002-2651-9922

Nermin Bilgiçli 0000-0001-5490-9824

Yayımlanma Tarihi 1 Ocak 2020
Gönderilme Tarihi 22 Mart 2019
Yayımlandığı Sayı Yıl 2020Cilt: 6 Sayı: 1

Kaynak Göster

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. https://doi.org/10.3153/FH20006
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