Mung Bean (Vigna radiata L.) and Its Potential Use in Gluten-free Foods

Year 2019, Volume: 17 Issue: 4, 546 - 552, 31.12.2019

Bilge Taşkın

https://doi.org/10.24323/akademik-gida.667273

Cited By: 1

Abstract

Supporting and enriching the diets of celiac individuals with basic nutrients and creating new food alternatives are important for improving their quality of life. Due to the functional properties and potential to improve the nutritional profile of gluten-free products, the use of legume flour or its components in gluten-free product formulations is recommended. In this study, physical, chemical and functional properties of mung beans are reviewed. With its high nutritional content, superior functional properties (foaming, water and oil absorption, gelling), antioxidant capacity and good digestibility properties, it has been shown that mung bean pose a high potential to be used in gluten-free foods for celiac individuals.

Keywords

Mungbean, Celiac, Gluten-free, Legume

Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli

Abstract

Çölyaklı (gluten enteropatisi) bireylerin diyetlerinin temel besin öğelerince desteklenmesi, zenginleştirilmesi ve yeni formdaki gıda alternatiflerinin yaratılması yaşam kalitelerinin artırılması açısından önem arz etmektedir. Fonksiyonel özellikleri ve glutensiz ürünlerin besinsel profilini iyileştirme potansiyelleri nedeniyle baklagil, un ve bileşenlerinin glutensiz ürün formulasyonlarında kullanımı önerilmektedir. Bu çalışmada maş fasulyesinin fiziksel, kimyasal ve fonksiyonel özellikleri derlenmiştir. Yüksek besinsel içeriği, üstün fonksiyonel özellikleri (köpüklenme, su ve yağ absorblama, jelleşme), antioksidan kapasitesi ve iyi sindirilebilirlik gibi nitelikleri açısından maş fasulyesinin çölyaklı bireyler için glutensiz gıdalarda kullanım potansiyelinin yüksek olduğu ortaya konmuştur.

Keywords

Maş fasulyesi, Çölyak, Glutensiz gıda, Baklagil

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