Research Article
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Türkiye’de Tüketilen Çorbaların Proteı̇n Kalı̇tesı̇nı̇n Hesaplanması

Year 2024, Volume: 8 Issue: 2, 281 - 292, 05.07.2024

Abstract

Bu çalışmada, Türkiye'de tüketilen bazı çorbaların protein kalitesinin, protein sindirilebilirliği düzeltilmiş amino asit skoru (PDCAAS) yöntemi kullanılarak tahmin edilmesi amaçlanmıştır.
Bu yöntem, kısıtlayıcı amino asitlere (KAA) ve sindirilebilirlik faktörlerine dayanmaktadır. Diyet proteinlerindeki kısıtlayıcı amino asit, vücuttaki amino asit sentezini etkiler. Çünkü protein sentezi minimum amino asit miktarına bağlıdır. PDCAAS 1'den küçükse, çorbada en az bir KAA vardır. Bu çalışmada, yirmi beş farklı çorbanın enerji, protein ve esansiyel amino asit örüntüleri analiz edilmiş ve PDCAAS hesaplanmıştır. Elde edilen verilerin hesaplanmasında Microsoft Excel Programı kullanılmıştır. Protein kalitesi en yüksek çorbalar Lebeniye (1,0), Yoğurt (1,0), Un (0,9), Tarhana (0,88) ve Sütlü domates çorbası (0,87)’dır. Protein kalitesi en düşük olan çorbalar ise Tutmaç (0,38), Pirinç (0,46), Yüzük (0,61), Sebze çorbası (yaz) (0,62) ve Sebze çorbası (kış) (0,64)’dır. PDCAAS 1'den küçükse çorbada en az bir KAA vardır. Lebeniye ve Yoğurt çorbasında KAA yokken, Tarhana, Sebze çorbaları, Tutmaç, Pirinç ve Yüzük çorbası için KAA lizindir. Sütlü domates çorbası’nda KAA metiyonin ve sisteindir. Çorbaya eklenen hayvansal proteinler protein kalitesini arttırmaktadır. Sağlıklı beslenmenin sağlanmasında protein miktarı kadar protein kalitesinin de önemli olduğu göz önünde bulundurulduğunda, bu çalışmanın özellikle protein alımı düşük olan gruplarda beslenme planlaması yapılırken yol gösterici olacağı düşünülmektedir.

References

  • Adhikari, S., Schop, M., de Boer, I. J., Huppertz, T. (2022). Protein quality in perspective: A review of protein quality metrics and their applications. Nutrients, 14(5), 947. https://doi.org/10.3390/nu14050947
  • Atalay, E., Gökbulut, İ. (2021). Baklagiller: fonksiyonel özellikleri, sağlık etkileri ve potansiyel kullanımı. Akademik Gıda, 19(4), 442¬¬¬¬¬¬¬–449. https://doi.org/10.24323/akademik-gida.1050782
  • Aykut M. (1987). Bazı Kayseri yemeklerinin besin değerleri ve protein kalitesi. Beslenme ve Diyet Dergisi, 16, 191-198.
  • Batu, A., Batu, H. S. (2018). Historical background of Turkish gastronomy from ancient times until today. Journal of Ethnic Foods, 5(2), 76¬¬¬¬¬¬¬–82. https://doi.org/10.1016/j.jef.2018.05.002
  • Davies, R. W., Jakeman, P. M. (2020). Separating the wheat from the chaff: Nutritional value of plant proteins and their potential contribution to human health. Nutrients, 12(8), 2410. https://doi.org/10.3390/nu12082410
  • Day, L., Cakebread, J. A., Loveday, S. M. (2022). Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science & Technology, 119, 428¬¬¬¬¬¬¬–442. https://doi.org/10.1016/j.tifs.2021.12.020
  • Ertaş, N., Türker, S. (2014). Bulgur processes increase nutrition value: Possible role in in-vitro protein digestability, phytic acid, trypsin ort he g activity, and mineral bioavailability. Journal of Food Science and Technology, 51(7), 1401¬¬¬¬¬¬¬–1405. https://doi.org/10.1007/s13197-012-0638-7
  • Ewy, M. W., Patel, A., Abdelmagid, M. G., Mohamed Elfadil, O., Bonnes, S. L., Salonen, B. R., Hurt, T. R., Mundi, M. S. (2022). Plant-based diet: is it as good as an animal-based diet when it comes to protein? Current Nutrition Reports, 11(2), 337¬¬¬¬¬¬¬–346. https://doi.org/10.1007/s13668-022-00401-8
  • FAO (2013). Dietary protein quality evaluation in human nutrition. Report of an FAQ Expert Consultation. FAO Food and Nutrition Paper, 92, 1–66. https://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf
  • Gorissen, S. H., Crombag, J. J., Senden, J. M., Waterval, W. H., Bierau, J., Verdijk, L. B., van Loon, L. J. (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids, 50, 1685¬¬¬¬¬¬¬–1695. https://doi.org/10.1007/s00726-018-2640-5
  • Güldemir, O., Haklı, G., Işık, N. (2018). Türk mutfağı’nda kahvaltıda tüketilen çorbalar ve illere göre dağılımı. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 39, 56–66.
  • Heerschop, S. N., Kanellopoulos, A., Biesbroek, S., van ‘t Veer, P. (2023). Shifting towards optimized healthy and sustainable Dutch diets: Impact on protein quality. European Journal of Nutrition, 62, 115–2128. https://doi.org/10.1007/s00394-023-03135-7
  • Hertzler, S. R., Lieblein-Boff, J. C., Weiler, M., Allgeier, C. (2020). Plant proteins: Assessing their nutritional quality and effects on health and physical function. Nutrients, 12(12), 3704. https://doi.org/10.3390/nu12123704
  • Hussain, M., Qayum, A., Xiuxiu, Z., Liu, L., Hussain, K., Yue, P., Yue, S., Koko, M. Y. F., Hussain, A., Li, X. (2021). Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products. Food Research International, 148, 110583. https://doi.org/10.1016/j.foodres.2021.110583
  • Kanbir B. (2021). Türk mutfağındaki bazı yemeklerin besin değerlerinin pişirme kayıpları faktörleri ve protein kalite indeksi kullanılarak teorik olarak hesaplanması. (Tez no. 690936) [Doktora Tezi, İstanbul Sabahattin Zaim Üniversitesi] Yükseköğretim Kurulu Ulusal Tez Merkezi. https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp
  • Köseoğlu, S. Z. A. (2019). Bazı tahıl ürünlerinin protein kalite indeksinin protein sindirilebilirliği–düzeltilmiş amino asit skoru (PDCAAS) metodu ile belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi, 17, 477¬¬¬¬¬¬¬–482. https://doi.org/10.31590/ejosat.633638
  • Langyan, S., Yadava, P., Khan, F. N., Dar, Z. A., Singh, R., Kumar, A. (2022). Sustaining protein nutrition through plant-based foods. Frontiers in Nutrition, 8, 1237. https://doi.org/10.3389/fnut.2021.772573
  • Mansilla, W. D., Marinangeli, C. P. F., Cargo-Froom, C., Franczyk, A., House, J. D., Elango, R., Columbus, D. A., Kiarie, E., Rogers, M., Shoveller, A. K. (2020). Comparison of methodologies used to define the protein quality of human foods and support regulatory claims. Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquee, Nutrition et Metabolisme, 45(9), 917–926. https://doi.org/10.1139/apnm-2019-0757
  • Mariotti, F., Gardner, C. D. (2019). Dietary protein and amino acids in vegetarian diets—A review. Nutrients, 11(11), 2661. https://doi.org/10.3390/nu11112661
  • Ohanenye, I. C., Ekezie, F. G. C., Sarteshnizi, R. A., Boachie, R. T., Emenike, C. U., Sun, X., Nwachukwu, I. D., Udenigwe, C. C. (2022). Legume seed protein digestibility as influenced by traditional and emerging physical processing technologies. Foods, 11(15), 2299. https://doi.org/10.3390/foods11152299
  • Öney, B., Yılmaz, S. E., Güçlü, D. (2023). Nutrient retention in popular dishes based on Google Trends data in Hatay cuisine. Nutricion Hospitalaria, 40(3), 617¬¬¬¬¬¬¬–625. https://doi.org/10.20960/nh.04409
  • Özbey, Z., Köşker, H. (2021). Türk mutfak kültüründe çorba ve coğrafi işaretli çorbalar üzerine bir değerlendirme. Gastroia: Journal of Gastronomy and Travel Research, 5(3), 471¬¬¬¬¬¬¬–489. https://doi.org/10.32958/gastoria.956548
  • Sá, A. G. A., Moreno, Y. M. F., Carciofi, B. A. M. (2020). Food processing ort he improvement of plant proteins digestibility. Critical Reviews in Food Science and Nutrition, 60(20), 3367¬¬¬¬¬¬¬–3386. https://doi.org/10.1080/10408398.2019.1688249
  • Schaafsma, G. (2012). Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets. British Journal of Nutrition, 108(2), 333¬336. https://doi.org/10.1017/S0007114512002541
  • Stone, A. K., Nosworthy, M. G., Chiremba, C., House, J. D., Nickerson, M. T. (2019). A comparative study of the functionality and protein quality of a variety of legume and cereal flours. Cereal Chemistry, 96(6), 1159¬¬¬¬¬¬¬–1169. https://doi.org/10.1002/cche.10226
  • T.C. Sağlık Bakanlığı. (2020). Toplu beslenme sistemleri (toplu tüketim yerleri) için ulusal menü planlama ve uygulama rehberi (Sağlık Bakanlığı Yayın No: 1184). Anıl Reklam Matbaa.
  • T.C. Sağlık Bakanlığı. (2022). Türkiye beslenme rehberi (TÜBER), (Yayın no: 1031). Hazar Reklam Matbaa.
  • Tso, R., Forde, C. G. (2021). Unintended consequences: nutritional impact and potential pitfalls of switching from animal-to plant-based foods. Nutrients, 13(8), 2527. https://doi.org/10.3390/nu13082527
  • World Health Organization (WHO). (2007). Protein and amino acid requirements in human nutrition. Report of a Joint WHO/FAO/UNU Expert Consultation. WHO Technical Report Series No. 935. http://apps.who.int/iris/bitstream/10665/43411/1/WHO_TRS_935_eng.pdf?ua=1

Calculating the Protein Quality of Soups Consumed in Türkiye

Year 2024, Volume: 8 Issue: 2, 281 - 292, 05.07.2024

Abstract

This study aimed to estimate the protein quality of some soups consumed in Türkiye using the protein digestibility-corrected amino acid score (PDCAAS) method. This method is based on limiting amino acids and digestibility factors. The limiting amino acid in dietary proteins affects amino acid synthesis in the body. Because protein synthesis depends on the minimum amount of amino acids. If PDCAAS is less than 1, the soup has at least one limiting amino acid (LAA). In this study, twenty-five different soups' energy, protein, and essential amino acid patterns were analyzed, and PDCAAS was calculated. Microsoft Excel Programme was used to calculate the data obtained. The soups with the highest protein quality were Lebeniye (1.0), Yogurt (1.0), Flour (0.9), Tarhana (0.88), and Tomato soup milk (0.87). The soups with the lowest protein quality were Tutmaç (0.38), Rice (0.46), Yüzük (0.61), Vegetable soup (summer) (0.62), and Vegetable soup (winter) (0.64). Lebeniye and Yogurt soup had no LAA, whereas Tarhana, Vegetable soups, Tutmaç, Rice, and Yüzük soup had lysine LAA. The LAA of tomato soup milk is methionine and cysteine. Animal proteins added to the soup increase the protein quality. Considering that protein quality is as important as protein quantity in providing a healthy diet, this study is thought to be guided when planning nutrition, especially in groups with low protein intake.

References

  • Adhikari, S., Schop, M., de Boer, I. J., Huppertz, T. (2022). Protein quality in perspective: A review of protein quality metrics and their applications. Nutrients, 14(5), 947. https://doi.org/10.3390/nu14050947
  • Atalay, E., Gökbulut, İ. (2021). Baklagiller: fonksiyonel özellikleri, sağlık etkileri ve potansiyel kullanımı. Akademik Gıda, 19(4), 442¬¬¬¬¬¬¬–449. https://doi.org/10.24323/akademik-gida.1050782
  • Aykut M. (1987). Bazı Kayseri yemeklerinin besin değerleri ve protein kalitesi. Beslenme ve Diyet Dergisi, 16, 191-198.
  • Batu, A., Batu, H. S. (2018). Historical background of Turkish gastronomy from ancient times until today. Journal of Ethnic Foods, 5(2), 76¬¬¬¬¬¬¬–82. https://doi.org/10.1016/j.jef.2018.05.002
  • Davies, R. W., Jakeman, P. M. (2020). Separating the wheat from the chaff: Nutritional value of plant proteins and their potential contribution to human health. Nutrients, 12(8), 2410. https://doi.org/10.3390/nu12082410
  • Day, L., Cakebread, J. A., Loveday, S. M. (2022). Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science & Technology, 119, 428¬¬¬¬¬¬¬–442. https://doi.org/10.1016/j.tifs.2021.12.020
  • Ertaş, N., Türker, S. (2014). Bulgur processes increase nutrition value: Possible role in in-vitro protein digestability, phytic acid, trypsin ort he g activity, and mineral bioavailability. Journal of Food Science and Technology, 51(7), 1401¬¬¬¬¬¬¬–1405. https://doi.org/10.1007/s13197-012-0638-7
  • Ewy, M. W., Patel, A., Abdelmagid, M. G., Mohamed Elfadil, O., Bonnes, S. L., Salonen, B. R., Hurt, T. R., Mundi, M. S. (2022). Plant-based diet: is it as good as an animal-based diet when it comes to protein? Current Nutrition Reports, 11(2), 337¬¬¬¬¬¬¬–346. https://doi.org/10.1007/s13668-022-00401-8
  • FAO (2013). Dietary protein quality evaluation in human nutrition. Report of an FAQ Expert Consultation. FAO Food and Nutrition Paper, 92, 1–66. https://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf
  • Gorissen, S. H., Crombag, J. J., Senden, J. M., Waterval, W. H., Bierau, J., Verdijk, L. B., van Loon, L. J. (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids, 50, 1685¬¬¬¬¬¬¬–1695. https://doi.org/10.1007/s00726-018-2640-5
  • Güldemir, O., Haklı, G., Işık, N. (2018). Türk mutfağı’nda kahvaltıda tüketilen çorbalar ve illere göre dağılımı. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 39, 56–66.
  • Heerschop, S. N., Kanellopoulos, A., Biesbroek, S., van ‘t Veer, P. (2023). Shifting towards optimized healthy and sustainable Dutch diets: Impact on protein quality. European Journal of Nutrition, 62, 115–2128. https://doi.org/10.1007/s00394-023-03135-7
  • Hertzler, S. R., Lieblein-Boff, J. C., Weiler, M., Allgeier, C. (2020). Plant proteins: Assessing their nutritional quality and effects on health and physical function. Nutrients, 12(12), 3704. https://doi.org/10.3390/nu12123704
  • Hussain, M., Qayum, A., Xiuxiu, Z., Liu, L., Hussain, K., Yue, P., Yue, S., Koko, M. Y. F., Hussain, A., Li, X. (2021). Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products. Food Research International, 148, 110583. https://doi.org/10.1016/j.foodres.2021.110583
  • Kanbir B. (2021). Türk mutfağındaki bazı yemeklerin besin değerlerinin pişirme kayıpları faktörleri ve protein kalite indeksi kullanılarak teorik olarak hesaplanması. (Tez no. 690936) [Doktora Tezi, İstanbul Sabahattin Zaim Üniversitesi] Yükseköğretim Kurulu Ulusal Tez Merkezi. https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp
  • Köseoğlu, S. Z. A. (2019). Bazı tahıl ürünlerinin protein kalite indeksinin protein sindirilebilirliği–düzeltilmiş amino asit skoru (PDCAAS) metodu ile belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi, 17, 477¬¬¬¬¬¬¬–482. https://doi.org/10.31590/ejosat.633638
  • Langyan, S., Yadava, P., Khan, F. N., Dar, Z. A., Singh, R., Kumar, A. (2022). Sustaining protein nutrition through plant-based foods. Frontiers in Nutrition, 8, 1237. https://doi.org/10.3389/fnut.2021.772573
  • Mansilla, W. D., Marinangeli, C. P. F., Cargo-Froom, C., Franczyk, A., House, J. D., Elango, R., Columbus, D. A., Kiarie, E., Rogers, M., Shoveller, A. K. (2020). Comparison of methodologies used to define the protein quality of human foods and support regulatory claims. Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquee, Nutrition et Metabolisme, 45(9), 917–926. https://doi.org/10.1139/apnm-2019-0757
  • Mariotti, F., Gardner, C. D. (2019). Dietary protein and amino acids in vegetarian diets—A review. Nutrients, 11(11), 2661. https://doi.org/10.3390/nu11112661
  • Ohanenye, I. C., Ekezie, F. G. C., Sarteshnizi, R. A., Boachie, R. T., Emenike, C. U., Sun, X., Nwachukwu, I. D., Udenigwe, C. C. (2022). Legume seed protein digestibility as influenced by traditional and emerging physical processing technologies. Foods, 11(15), 2299. https://doi.org/10.3390/foods11152299
  • Öney, B., Yılmaz, S. E., Güçlü, D. (2023). Nutrient retention in popular dishes based on Google Trends data in Hatay cuisine. Nutricion Hospitalaria, 40(3), 617¬¬¬¬¬¬¬–625. https://doi.org/10.20960/nh.04409
  • Özbey, Z., Köşker, H. (2021). Türk mutfak kültüründe çorba ve coğrafi işaretli çorbalar üzerine bir değerlendirme. Gastroia: Journal of Gastronomy and Travel Research, 5(3), 471¬¬¬¬¬¬¬–489. https://doi.org/10.32958/gastoria.956548
  • Sá, A. G. A., Moreno, Y. M. F., Carciofi, B. A. M. (2020). Food processing ort he improvement of plant proteins digestibility. Critical Reviews in Food Science and Nutrition, 60(20), 3367¬¬¬¬¬¬¬–3386. https://doi.org/10.1080/10408398.2019.1688249
  • Schaafsma, G. (2012). Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets. British Journal of Nutrition, 108(2), 333¬336. https://doi.org/10.1017/S0007114512002541
  • Stone, A. K., Nosworthy, M. G., Chiremba, C., House, J. D., Nickerson, M. T. (2019). A comparative study of the functionality and protein quality of a variety of legume and cereal flours. Cereal Chemistry, 96(6), 1159¬¬¬¬¬¬¬–1169. https://doi.org/10.1002/cche.10226
  • T.C. Sağlık Bakanlığı. (2020). Toplu beslenme sistemleri (toplu tüketim yerleri) için ulusal menü planlama ve uygulama rehberi (Sağlık Bakanlığı Yayın No: 1184). Anıl Reklam Matbaa.
  • T.C. Sağlık Bakanlığı. (2022). Türkiye beslenme rehberi (TÜBER), (Yayın no: 1031). Hazar Reklam Matbaa.
  • Tso, R., Forde, C. G. (2021). Unintended consequences: nutritional impact and potential pitfalls of switching from animal-to plant-based foods. Nutrients, 13(8), 2527. https://doi.org/10.3390/nu13082527
  • World Health Organization (WHO). (2007). Protein and amino acid requirements in human nutrition. Report of a Joint WHO/FAO/UNU Expert Consultation. WHO Technical Report Series No. 935. http://apps.who.int/iris/bitstream/10665/43411/1/WHO_TRS_935_eng.pdf?ua=1
There are 29 citations in total.

Details

Primary Language English
Subjects Nutrition and Dietetics (Other)
Journal Section Research Article
Authors

Kevser Karlı 0000-0001-8679-5542

Beyza Aksu 0009-0005-4005-9837

Burcu Özaydın Şenol 0009-0007-8777-3856

İrem Polat 0009-0004-6617-6241

Publication Date July 5, 2024
Submission Date December 4, 2023
Acceptance Date April 6, 2024
Published in Issue Year 2024 Volume: 8 Issue: 2

Cite

APA Karlı, K., Aksu, B., Özaydın Şenol, B., Polat, İ. (2024). Calculating the Protein Quality of Soups Consumed in Türkiye. Aydın Gastronomy, 8(2), 281-292.

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