PSEUDO-TAHILLARIN ANTİ-BESİNSEL BİLEŞİKLERİ VE AZALTMA YÖNTEMLERİ

Abstract

Pseudo-tahıllar, karabuğday, kinoa ve amaranttan meydana gelmektedir. Glutensiz olmaları sebebiyle, çölyak hastalığı veya glutene hassasiyeti bulunan bireyler için çok önemli gıda kaynaklarıdır. Pseudo-tahılların tüketiminin, anti-besinsel bileşiklerinin gıda güvenliğini riske atması sebebiyle sınırlandığı bildirilmiştir. Pseudo-tahıllar, saponin, tanen, nitrat, okzalat, lektin, proteaz inhibitörleri ve fitik asit gibi bazı anti-besinsel bileşikleri içerirler. Anti-besinsel bileşiklerin, gıdanın sindirilirliğini ve besin ögelerinin emilimini engelleyerek, besinsel değerini azalttığı belirtilmiştir. Bu bileşiklerin sebep olduğu zararlı metabolik olayları azaltmak/ortadan kaldırmak için pseudo-tahılların tüketiminden önce uygun bir teknikle işlenmesi gerekir. Uygulanacak yöntem seçilirken anti-besinsel bileşiklerin kimyasal yapısı, tohum içerisindeki dağılımı, biyolojik etkileri, ısıya duyarlılıkları ve suda çözünürlükleri ile işlemin maliyetinin bilinmesi tavsiye edilmektedir. Bu yöntemler kavuz ayırma, mekanik aşındırma, su ile yıkama, ıslatma, kaynatma, kavurma, ekstrüzyon, çimlendirme, fermantasyon, yüksek hidrostatik basınç ve genetik yöntemlerdir.

Keywords

• Pseudo-tahıllar
• karabuğday
• kinoa
• amarant
• anti-besinsel bileşikler

ANTINUTRITIONAL COMPOUNDS OF PSEUDOCEREALS AND REDUCING METHODS

Abstract

seudocereals consist of buckwheat, quinoa and amaranth. Due to their gluten-free nature, they are very important food sources for people suffering from celiac disease or gluten sensitivity. It is reported that the consumption of pseudocereals is limited by antinutritional compounds which have some risks for food safety. Pseudocereals contain some antinutritional compounds, such as saponin, tannin, nitrate, oxalate, lectin, protease inhibitors and phytic acid. It is indicated that antinutritional compounds decrease the nutritional value by preventing the digestibility of food and the absorption of nutrients. Pseudocereals must be processed with appropriate technic in order to reduce or suppress unsafe metabolic pathways. It is recommended that the chemical structure of seeds, their distribution in the seed, biological effects, heat sensitivity, water solubility and processing cost of antinutritional compounds should be known while choosing the reducing method. These processing technics are hull/husk separating, mechanical abrasion, washing with water, steeping, boiling, roasting, extrusion, germination, fermentation, high hydrostatic pressure and genetic methods.

Keywords

• Pseudocereals
• buckwheat
• quinoa
• amaranth
• antinutritional compounds

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