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ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ

Year 2023, Volume: 48 Issue: 2, 333 - 346, 15.04.2023
https://doi.org/10.15237/gida.GD22094

Abstract

Son yıllarda tüketicilerin besin tercihlerini ve beslenme alışkanlıklarını değiştirme yoluna gitmesi sonucunda organik, glutensiz ve fermente gıdaların tüketiminin yanı sıra çimlendirilmiş tane ve filiz ürünlerinin de tüketimi artmıştır. Çimlendirilmiş tanelerin vitamin, mineral, antioksidatif özellikler ve çeşitli biyoaktif bileşenler yönünden daha zengin olduğu, ayrıca besinlerin yalnızca kimyasal özelliklerinde değil lezzet, koku ve renk gibi duyusal özelliklerinde de olumlu değişimler gözlemlendiği ortaya konulmuştur. Bununla birlikte çimlenme, makro ve mikro besin ögelerinin emilimini engelleyen enzimleri inaktive etmesinden dolayı yetersiz beslenme sorununa alternatif bir çözüm olarak değerlendirilmektedir. Bu derlemede, bazı besinlerin çimlendirilmesiyle besinsel kompozisyonunda ve fonksiyonel etkilerinde meydana gelen değişimlerin incelenmesi amaçlanmıştır.

References

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THE ROLE AND IMPORTANCE OF GERMINATED GRAIN AND SPROUT PRODUCTS IN NUTRITION

Year 2023, Volume: 48 Issue: 2, 333 - 346, 15.04.2023
https://doi.org/10.15237/gida.GD22094

Abstract

In recent years, as a result of consumers changing their food preferences and dietary habits, consumption of organic, gluten-free and fermented foods has increased as well as the consumption of germinated grain and sprout products. It has been revealed that germinated grains are richer in terms of vitamins, minerals, antioxidant properties and various bioactive components, and positive changes are observed not only in chemical properties but also in sensory properties such as flavor, smell and color. However, it is considered as an alternative solution to the problem of malnutrition because it inactivates enzymes that prevent the absorption of germination, macro and micro nutrients. In this review, it is aimed to examine the changes in the nutritional composition and functional effects of some nutrients by germination.

References

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  • Aparicio-García, N., Martínez-Villaluenga, C., Frias, J., & Peñas, E. (2021). Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties. Food Chemistry, 338, 127972.
  • Attri, P., Ishikawa, K., Okumura, T., Koga, K., Shiratani, M., & Mildaziene, V. (2021). Impact of seed color and storage time on the radish seed germination and sprout growth in plasma agriculture. Scientific reports, 11(1), 1-10.
  • Atudorei, D., Stroe, S. G., & Codină, G. G. (2021). Impact of germination on the microstructural and physicochemical properties of different legume types. Plants, 10(3), 592.
  • Baenas, N., Gómez-Jodar, I., Moreno, D. A., García-Viguera, C., & Periago, P. M. (2017). Broccoli and radish sprouts are safe and rich in bioactive phytochemicals. Postharvest Biology and Technology, 127, 60-67.
  • Bakhshandeh, E., & Gholamhossieni, M. (2019). Modelling the effects of water stress and temperature on seed germination of radish and cantaloupe. Journal of Plant Growth Regulation, 38(4), 1402-1411.
  • Bangar, S. P., Sandhu, K. S., Trif, M., Manjunatha, V., & Lorenzo, J. M. (2022). Germinated Barley Cultivars: Effect on Physicochemical and Bioactive Properties. Food Analytical Methods, 1-8.
  • Baxter, L. L., Grey, T. L., Tucker, J. J., & Hancock, D. W. (2019). Optimizing temperature requirements for clover seed germination. Agrosystems, Geosciences & Environment, 2(1), 1-7.
  • Beaulieu, J. C., Boue, S. M., & Goufo, P. (2022). Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Critical Reviews in Food Science and Nutrition, 1-34.
  • Bhinder, S., Kumari, S., Singh, B., Kaur, A., & Singh, N. (2021). Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour. Food Chemistry, 346, 128915.
  • Bhinder, S., Singh, N., & Kaur, A. (2022). Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum). Food Hydrocolloids, 124, 107268.
  • Bouajila, A., Ammar, H., Chahine, M., Khouja, M., Hamdi, Z., Khechini, J., ... & López, S. (2020). Changes in phytase activity, phosphorus and phytate contents during grain germination of barley (Hordeum vulgare L.) cultivars. Agroforestry Systems, 94(4), 1151-1159.
  • Cabrera-Santos, D., Ordoñez-Salanueva, C.A., Sampayo-Maldonado, S., Campos, J. E., Orozco-Segovia, A., & Flores-Ortiz, C. M. (2021). Chia (Salvia hispanica L.) Seed soaking, germination, and fatty acid behavior at different temperatures. Agriculture, 11(6), 498.
  • Chauhan, A., Kumari, N., Saxena, D. C., & Singh, S. (2022). Effect of germination on fatty acid profile, amino acid profile and minerals of amaranth (Amaranthus spp.) grain. Journal of Food Measurement and Characterization, 16(3), 1777-1786.
  • Chiriac, E. R., Chiţescu, C. L., Sandru, C., Geană, E. I., Lupoae, M., Dobre, M., ... & Boscencu, R. (2020b). Comparative study of the bioactive properties and elemental composition of red clover (Trifolium pratense) and alfalfa (Medicago sativa) sprouts during germination. Applied Sciences, 10(20), 7249.
  • Chiriac, E.R., Chiţescu, C.L., Borda, D., Lupoae, M., Gird, C.E., Geana, E.-I., Blaga, G.-V., Boscencu, R (2020a). Comparison of the Polyphenolic Profile of Medicago sativa L. and Trifolium pratense L. Sprouts in Different Germination Stages Using the UHPLC-Q Exactive Hybrid Quadrupole Orbitrap High-Resolution Mass Spectrometry. Molecules 25, 2321.
  • Darwish, A. M., Al‐Jumayi, H. A., & Elhendy, H. A. (2021). Effect of germination on the nutritional profile of quinoa (Cheopodium quinoa Willd.) seeds and its anti‐anemic potential in Sprague–Dawley male albino rats. Cereal Chemistry, 98(2), 315-327.
  • de Abreu Silva, L., Verneque, B. J. F., Mota, A. P. L., & Duarte, C. K. (2021). Chia Seeds (Salvia Hispanica L.) Consumption and Lipid Profile: A Systematic Review and Meta-analysis. Food & Function.
  • Desai, S. D., Desai, D. G., & Kaur, H. (2009). Saponins and their bio-logical activities. Pharma Times, 41(3), 13–16.
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There are 71 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Ayşenur Kahve 0000-0001-6960-7204

Ebru Bayrak 0000-0001-7279-3255

Publication Date April 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 2

Cite

APA Kahve, A., & Bayrak, E. (2023). ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ. Gıda, 48(2), 333-346. https://doi.org/10.15237/gida.GD22094
AMA Kahve A, Bayrak E. ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ. The Journal of Food. April 2023;48(2):333-346. doi:10.15237/gida.GD22094
Chicago Kahve, Ayşenur, and Ebru Bayrak. “ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ”. Gıda 48, no. 2 (April 2023): 333-46. https://doi.org/10.15237/gida.GD22094.
EndNote Kahve A, Bayrak E (April 1, 2023) ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ. Gıda 48 2 333–346.
IEEE A. Kahve and E. Bayrak, “ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ”, The Journal of Food, vol. 48, no. 2, pp. 333–346, 2023, doi: 10.15237/gida.GD22094.
ISNAD Kahve, Ayşenur - Bayrak, Ebru. “ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ”. Gıda 48/2 (April 2023), 333-346. https://doi.org/10.15237/gida.GD22094.
JAMA Kahve A, Bayrak E. ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ. The Journal of Food. 2023;48:333–346.
MLA Kahve, Ayşenur and Ebru Bayrak. “ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ”. Gıda, vol. 48, no. 2, 2023, pp. 333-46, doi:10.15237/gida.GD22094.
Vancouver Kahve A, Bayrak E. ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ. The Journal of Food. 2023;48(2):333-46.

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