Composition of Buckwheat (Fagopyrum Esculentum Moench) and its Possible Uses in Food Industry (Turkish with English Abstract)

Year 2009, Volume: 34 Issue: 5, 317 - 324, 01.10.2009

Halef Dizlek Mehmet Sertaç Özer Erhan İnanç Hülya Gül

Abstract

Buckwheat (Fagopyrum esculentum Moench) contains high amounts of proteins, dietary fiber, vitamins, mineral matters, fundamental polyunsaturated fatty acids, and antioxidants such as rutin and quercetin. Buckwheat is an important food raw material due to its high nutritional quality. It has also a significant potential for the functional food industry. Buckwheat has a versatile field of use: It has been used successfully in production of various local products belonging to different cultures such as “soba”, “kasha”, “porridge”, “crumpet”, “naengmyeon” and “pizzoccheri” and as well as production of some fundamental food products such as; bread, pasta, noodle, cracker, cookie, and other products like vinegar, beer, tea, honey, spirit. It has also been utilized as animal feed for decades. Nevertheless, it is reported that, the consumption of buckwheat has been restricted due to the allergic reactions it causes in some people.

Keywords

Buckwheat, Buckwheat Flour, Protein, Local Products, Allergic Reactions.　　

Karabuğdayın (Fagopyrum Esculentum Moench) Bileşimi ve Gıda Sanayiinde Kullanım Olanakları

Abstract

Karabuğday (Fagopyrum esculentum Moench); bileşiminde yüksek düzeyde protein, diyet lif, vitamin, mineral madde, temel çoklu doymamış yağ asitleri, rutin ve quercetin gibi antioksidanları içerir. Besin kalitesinin yüksek olması nedeniyle önemli bir gıda ham bileşeni olan karabuğday, fonksiyonel gıda endüstrisi için çok önemli bir potansiyele sahiptir. Çok yönlü kullanım alanına sahip olan karabuğday: “soba”, “kasha”, “porridge”, “crumpet”, “naengmyeon” ve “pizzoccheri” gibi farklı kültürlere ait birçok yöresel ürünün; ekmek, makarna, şehriye, kraker, kurabiye gibi temel gıda maddelerinin; sirke, bira, çay, bal ve ispirto gibi çok sayıda (gıda) sanayii ürününün üretiminde ve hayvan beslenmesinde başarı ile kullanılmaktadır. Bununla birlikte, karabuğday tüketiminin bazı bireylerde alerjik reaksiyonlara yol açtığı için kullanımının sınırlandığı bildirilmektedir.

Keywords

Karabuğday, Karabuğday Unu, Protein, Yöresel Ürünler, Alerjik Reaksiyonlar. 　　

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