1. Food and Health
  2. Archive
  3. Volume 2, Issue 3
Year 2016, Volume 2 , Issue 3, Pages 104 - 111 2016-04-07

KİNOA: BESİNSEL VE ANTİBESİNSEL ÖZELLİKLERİ
QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS

Mustafa Kürşad Demir [1] , Mehmet Kılınç [2]

Abstract

Her geçen gün değişen beslenme alışkanlıklarına rağmen tahıl ve ürünleri dünya nüfusunun beslenmesinde önemli bir yer tutmaya devam etmektedir. Ancak buğday, çavdar, arpa, tritikale ve yulaf gibi tahıllar ile bunların işlenmiş ürünleri bazı insanlarda rahatsızlıklara neden olabilmektedir. Bu rahatsızlıklardan birisi olan Çölyak hastalığı, glutene karşı hassasiyet nedeniyle bağırsakta meydana gelen emilim bozukluğu olup, bu hastalığın en önemli özelliği; yaşam boyu sürebilen tek gıda alerjisi olmasıdır. Bu nedenle günümüzde en sık rastlanan beslenmeye dayalı genetik hastalık olarak kabul edilmektedir. Bu problemle başa çıkmak için, genel olarak nişasta bazlı, glutensiz olarak satışa sunulan bazı gıda ürünleri piyasaya sürülmektedir ancak bu ürünler nişasta bazlı olduğundan besleyici değeri düşük ürünlerdir. Bu nedenle glutensiz diyet ile beslenmek zorunda kalan bireyler için bu tür ürünlerin zenginleştirilmesi de önem arz etmektedir. Glutensiz bir ürün olan kinoa’ya son birkaç yılda ilgili giderek artmıştır. Kinoa; biyolojik değeri yüksek proteinleri, düşük glisemik indeksli karbonhidratları ve yine sahip oldukları fitosteroidleri, Omega-3 ve 6 yağ asitleri nedeniyle, insan sağlığı açısından önemli faydalar sağlayan, tahıl benzeri (pseudocereal) bir üründür. Özellikle de, doymamış yağ asitlerini ve esansiyel aminoasitlerini yüksek miktarda içerirler. Bunların yanı sıra, mineral maddeler, vitaminler ve biyoaktif bileşenler gibi önemli mikro-besinsel bileşenlerini de yeterli ve dengeli miktarda içerirler. Ayrıca diyet lifinin de önemli bir kaynağıdır. 

Due to changing dietary habits in every passing day, cereal and cereal products have hold an important place in nutrition of the world population. However, the cereals such as wheat, rye, barley, triticale and oat and their processed products have caused some health problems in humans. Celiac disease which is one of such health problems is an intestinal malabsorption due to sensitivity against gluten and the most important feature of this disease is its being the only lifelong food allergy. For this reason, it is admitted as the most prevalent genetic disease based on nutrition. In order to overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. A special interest has been recently paid to quinoa, a gluten-free product. Quinoa is a pseudo-cereal product providing significant benefits in terms of human health since it contains high biological valued proteins, low-glycemic indexed carbohydrates and again fitosteroids, omega-3 and 6 fatty acids. When compared to other common cereal varieties, they are known to have better nutritional compositions. Especially, they contain high amounts of unsaturated essential oils and essential aminoacids. In addition, they contain adequate and balanced amounts of some micro-nutritional compounds such as mineral substances, vitamins and bioactive compounds. Furthermore, they are a significant source of dietary fibers. 

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Details

Subjects Science
Journal Section Articles
Authors

Author: Mustafa Kürşad Demir
Institution: NECMETTİN ERBAKAN ÜNİVERSİTESİ, MÜHENDİSLİK VE MİMARLIK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Country: Turkey

Author: Mehmet Kılınç
Institution: NECMETTİN ERBAKAN ÜNİVERSİTESİ, MÜHENDİSLİK VE MİMARLIK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Country: Turkey
Dates

Application Date : March 6, 2016
Acceptance Date : April 6, 2016
Publication Date : April 7, 2016

Cite

Bibtex @review { jfhs289832, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2016}, volume = {2}, pages = {104 - 111}, doi = {10.3153/JFHS16011}, title = {QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS}, key = {cite}, author = {Demir, Mustafa Kürşad and Kılınç, Mehmet} }
APA Demir, M , Kılınç, M . (2016). QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS . Food and Health , 2 (3) , 104-111 . DOI: 10.3153/JFHS16011
MLA Demir, M , Kılınç, M . "QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS" . Food and Health 2 (2016 ): 104-111 <https://jfhs.scientificwebjournals.com/en/pub/issue/27550/289832>
Chicago Demir, M , Kılınç, M . "QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS". Food and Health 2 (2016 ): 104-111
RIS TY - JOUR T1 - QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS AU - Mustafa Kürşad Demir , Mehmet Kılınç Y1 - 2016 PY - 2016 N1 - doi: 10.3153/JFHS16011 DO - 10.3153/JFHS16011 T2 - Food and Health JF - Journal JO - JOR SP - 104 EP - 111 VL - 2 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/JFHS16011 UR - https://doi.org/10.3153/JFHS16011 Y2 - 2016 ER -
EndNote %0 Food and Health QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS %A Mustafa Kürşad Demir , Mehmet Kılınç %T QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS %D 2016 %J Food and Health %P -2602-2834 %V 2 %N 3 %R doi: 10.3153/JFHS16011 %U 10.3153/JFHS16011
ISNAD Demir, Mustafa Kürşad , Kılınç, Mehmet . "QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS". Food and Health 2 / 3 (April 2016): 104-111 . https://doi.org/10.3153/JFHS16011
AMA Demir M , Kılınç M . QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS. Food Health. 2016; 2(3): 104-111.
Vancouver Demir M , Kılınç M . QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS. Food and Health. 2016; 2(3): 104-111.
IEEE M. Demir and M. Kılınç , "QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS", Food and Health, vol. 2, no. 3, pp. 104-111, Apr. 2016, doi:10.3153/JFHS16011
Authors of the Article
Mustafa Kürşad Demir [1]
Mehmet Kılınç [2]
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