Nutritional Content of Some Pseudocereals and Their Use in Food Industry

Abstract

Grain products have an important place in the nutrition of people all over the world and in our country. They are widely consumed for reasons such as being easily accessible, not degrading quickly and having high energy value. The protein called gluten, which is found especially in wheat and also rye, barley and oats, plays an important role in making bread and other bakery products. However, consuming gluten-containing foods can cause digestive problems and much more serious diseases in people with gluten allergy, celiac disease or gluten sensitivity. Also, in recent years, many people have made changes in their eating habits with the increase in studies indicating that consuming gluten-free foods increases the general health status. These reasons revealed the need for gluten-free grain-like products and directed researchers to conduct their research on the different uses of less used species that could be an alternative to grain. Buckwheat, amaranth and quinoa are frequently used grain alternatives in gluten-free product development in recent years. Although buckwheat, amaranth and quinoa are not members of Gramineae family, they have similar nutritional content and uses to cereal products. Because of their rich nutritional content and functional properties, these products are good alternatives not only for people with gluten allergy, celiac disease or gluten sensitivity but also for conscious consumers who want healthier foods. In this study, nutritional content and use of buckwheat, amaranth and quinoa in the food industry were examined.

Keywords

• Pseudocereals
• Buckwheat
• Amaranth
• Quinoa
• Nutritional content

Bazı Tahıl Benzeri Ürünlerin Besin İçeriği ve Gıda Endüstrisinde Kullanımı

Öz

Tahıl ürünleri tüm dünyada ve ülkemizde insanların beslenmesinde önemli bir yer tutmaktadır. Kolay ulaşılabilir ve depolanabilir olması, çabuk bozulmaması, yüksek enerji değeri olması ve uygun fiyatlı olması gibi sebeplerle tahıllar yaygın olarak tüketilmektedir. Başta buğday olmak üzere çavdar, arpa ve yulaf gibi tahılların içerdiği gluten adlı protein ekmek ve diğer unlu mamullerin yapımında önemli rol oynamaktadır. Fakat gluten allerjisi, çölyak hastalığı veya gluten hassasiyeti olan kişilerin gluten içeren besinler tüketmesi sindirim sorunları ve çok daha ciddi hastalıklara yol açabilmektedir. Ayrıca son yıllarda, gluten içermeyen gıdaların tüketilmesinin genel sağlık durumunu arttırdığını belirten çalışmaların da artması ile birçok insan beslenme alışkanlıklarında değişiklikler yapmıştır. Bu sebepler gluten içermeyen tahıl bazlı ürünlere olan ihtiyacı ortaya çıkarmış ve araştırmacıları tahıl alternatifi olabilecek az kullanılan türlerin farklı kullanımları ile ilgili araştırmalar yapmaya yöneltmiştir. Karabuğday, amarant ve kinoa son yıllarda glutensiz ürün geliştirilmesinde sıklıkla kullanılan tahıl alternatifleridir. Bu ürünler zengin besin içerikleri ve fonksiyonel özellikleri ile sadece gluten alerjisi, çölyak hastalığı veya gluten hassasiyeti olan kişiler için değil aynı zamanda sağlıklı beslenme bilincindeki tüketiciler için de katma değeri yüksek ürün üretiminde iyi birer alternatiftir. Bu derlemede son yıllarda sıklıkla tüketilen tahıl benzeri ürün olan karabuğday, amarant ve kinoanın besin içerikleri ve gıdalarda kullanım alanları incelenmiştir.

Anahtar Kelimeler

• tahıl benzeri
• besin bileşenleri
• karabuğday
• amarant
• kinoa

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