adyutayam

ADYUTAYAM Dergisi

2667-4092

Adıyaman University

Some Properties of Amaranth Amaranthus spp and Its Usage in Meat Products

Amarant Amaranthus spp ’ın Bazı Özellikleri ve Et Ürünlerinde Kullanımı

Kılınççeker

Osman

Adıyaman Üniversitesi, Teknik Bilimler MYO, Gıda İşleme Bölümü, Adıyaman, Türkiye Büyük

Gökhan

Adıyaman Üniversitesi, Tarım Bilimleri ve Teknolojileri Fakültesi, Kahta-Adıyaman, Türkiye

12 01 2019

7 2 36 42

2013

Journal of ADYUTAYAM

Amaranth is a plant of the genus Amaranthus. Both the green parts and seeds can be considered as food. Amaranth seed has an excellent nutritional composition due to its high quality protein, oil, minerals and some vitamins. Also, gluten-free is another advantage for celiac patients. It is thought that amaranth seed can provide significant benefits in the production of meat products due to its high content of carbohydrate and protein, essential fatty acids profile, antioxidant compounds and high iron content. However, when we look at the studies, it was observed that the studies related to amaranth in meat products were insufficient. Therefore, in this review, it is tried to give information about the use of amaranth flour in meat products

Amarant amaranthus cinsi bir bitkidir. Hem yeşil kısımları hem de tohumu gıda olarak değerlendirilebilir. Amarant tohumu bileşimindeki yüksek miktarda kaliteli protein, yağ, mineral ve bazı vitaminlerden dolayı mükemmel bir besin bileşimine sahiptir. Ayrıca, gluten içermemesi çölyak hastaları için başka bir avantajıdır. Amarant tohumunun fonksiyonel özellikteki yüksek karbonhidrat ve protein içeriği, esansiyel yağ asitleri profili, antioksidan bileşikler ve yüksek demir içeriği nedeniyle et ürünleri üretiminde önemli faydalar sağlayabileceği düşünülmektedir. Ancak çalışmalara bakıldığında, et ürünlerinde amarant ile ilgili araştırmaların yetersiz olduğu gözlenmiştir. Dolayısı ile bu derlemede amarant ununun et ürünlerinde kullanım olanakları hakkında bilgi verilmeye çalışılmıştır

tahıl unları fonksiyonel özellikler et ürünleri

cereal flours functional properties meat products

Arendt, E.K., Zannini, E., (2013). Cereal Grains for the Food and Beverage Industries. Woodhead Publishing Series in Food Sciences, Technology and Nutrition. Number: 248, Philadelphia, USA.

Becker, R., Wheeler, E.L., Lorenz, K., Stafford, A.E., Grosjean, O.K., Betschart, A.A., Saunders, R.M., (1981). A Compositional study of amaranth grain. Journal of Food Science. 46(4), 1175-1180.

Belekhkanlu, A.S., Mirmoghtadayi, L., Hosseini, H., Hosseini, M., Ferdosi, R., Aliabadi, S.A., (2016). Effect of Amaranth (Amaranthus hypochondriacus) Seed Flour as a Soya Protein and Bread Crumbs on Physicochemical and Sensory Properties of a Typical Meat Hamburger. Iranian Journal of Nutrition Sciences and Food Technology. 11(3), 115-122.

Berghofer, E., Schoenlechner, R., (2002). Grain Amaranth. In Belton P, Taylor J: Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential. Springer-Verlag, 219-260 s.

Boz, H., (2013). Amaranthus Spp: Kimyasal Bileşimi ve Fırın Ürünlerinde Kullanımı. Ankara Üniversitesi Ziraat Fakültesi Dergisi. 27(2), 147-153.

Demir, M.K., Kılınç, M., (2016). Kinoa: Besinsel ve antibesinsel özellikleri. Journal of Food and Health Sciences. 2(3), 104-111.

Ergun, M., Özbay, N., Osmanoğlu, A., Çalkır, A., (2014). Sebze ve Tahıl Olarak Amarant (Amaranthus spp) Bitkisi. Iğdır Üniversitesi Fen Bilimleri Dergisi. 4(3), 21-28.

Keskin, Ş., Kaplan-Evlice, A., (2015). Fırın Ürünlerinde Kinoa Kullanımı. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergis. 24(2), 150-156.

Kılınççeker, O., (2015). Some Quality Caharacteristics of Fish Meatballs Manufactured With Different Vegetable-based Flours. Gıda. 4(2), 61-67.

Kırpık, M., Kılınççeker, O., (2018). Use of Quinoa Flour in Chicken Meatball Production. I. International Gap Agriculture and Livestock Congress. 25-27 April 2018. Page: 56. Şanlıurfa, Turkey.

Lee, C., 2011. Grain Amaranth. University of Kentucky, College of Agriculture, Cooperative Extension Service, July (2011). http://www.uky.edu/Ag/CCD/introsheets/amaranth.pdf.

Pal, J., Singhal, R.S., Kulkarni, P.R., 2001; Physicochemical Properties of Hydroxypropyl Derivative from Corn and Amaranth Starch. Carbohydrate Polymers. 48(1), 19-53.

Putnam, D.H., Oplinger, E.S., Doll, J.D., Schulte, E.M., (2014). Amarant. http://www.hort.purdue.edu/newcrop/afcm/amaranth.html.

Rostagi, A., Shukla, S., (2013). Amaranth: A New Millennium Crop of Nutraceutical Values. Critical Reviews in Food Sciences and Nutrition. 53(2), 109-125.

Sauer, J.D., (1967). The Grain Amaranths and Their Relatives: A Revised Taxonomic and Geographic Survey. Annals of Missouri Botanical Garden. 54, 103-137.

Sharoba, A.M., (2009). Quality Attributes of Sausage Substituted by Different Levels of Whole Amaranth Meal. Annals of Agricultural Science, Moshtohor. 47(2), 105-120.

Shokry, A.M., (2016). The Usage of Quinoa Flour as a Potential Ingredient in Production of Meat Burger with Functional Properties. Middle East Journal of Applied Sciences. 6(4), 1128-1137.

Tabarestani, H.S., Tehrani, M.M., (2014). Optimization of Physicochemical Properties of LowFat Hamburger Formulation Using Blend of Soy Flour, Split-pea Flour and Wheat Starch as Part of Fat Replacer System. Journal of Food Processing and Preservation. 38(1), 278- 288.

Tamsen, M., Shekarchizadeh, H., Soltanizadeh, N., (2018). Evaluation of Wheat Flour Substitution with Amaranth Flour on Chicken Nugget Properties. LWT- Food Sciences and Technology. 91, 580-587.

Weiss, J., Gibis, M., Schuh, V., Salminer, H., (2010). Advances in Ingredient and Processing Systems for Meat and Meat Products. Meat Sciences. 86(1), 196-213.