Chia Tohumu (Salvia hispanica L.) ve Yağının Fizikokimyasal Özellikleri ve Gıda Sektöründe Değerlendirilmesi

Year 2019, Issue: 21, 9 - 17, 25.02.2019

Melis Erdoğdu Ümit Geçgel

Abstract

Özet

Amaç: İnsan sağlığı üzerine oldukça yararlı etkileri olan ve özellikle yüksek oranda doymamış yağ asidi içeriği ile gündeme gelen chia (Salvia hispanica L.) tohumunun gıdalarda kullanımına yönelik gittikçe artan bir ilgi gözlenmektedir. Chia tohumunun doygunluk hissini ve bağışıklığı arttırdığı, kalp-damar ve diyabet gibi hastalıkların da riskini azalttığı bildirilmiştir. Ayrıca, chia tohumunun alerjik olmadığı, herhangi bir toksik etki göstermediği ve gıdalara katılarak yenilebilir olduğu yapılan bilimsel çalışmalarla kanıtlanmıştır. Chia tohumu, unu veya yağı günümüzde ekmek, kek, bisküvi, kahvaltılık gevrek, aperatiflere, salata, yoğurt ve içecekler gibi bir çok gıdaya dahil edilmektedir. Bu derlemede chia tohumu ve yağının fizikokimyasal özelliklerine değinilerek insan sağlığına faydaları konusunda yapılan in vivo çalışmalar incelenmiş ve chia tohumunun gıdalarda kullanımı ile ilgili yapılan güncel araştırmalar derlenerek ileride yapılacak olan çalışmalara katkı sağlamak amaçlanmıştır.

Abstract

Objective: There has been a growing interest in the use of chia (Salvia hispanica L.) seeds in the food, which is highly beneficial for human health and is especially high in unsaturated fatty acid content. Chia seeds have been reported to increase feeling of saturation and immunity and reduce risk of diseases such as cardiovascular and diabetes. It has also been proven by scientific studies that chia seed is not allergic, does not show any toxic effects and can be edible by adding food. Chia seeds, flour or oil are now included in many foods such as bread, cakes, biscuits, breakfast cereals, snacks, salads, yoghurt and beverages. In this review, by evaluating of the physicochemical properties of chia seed and oil, in vivo studies on human health have been investigated and recent researches on the use of chia seeds in food have been compiled and aimed to contribute to future studies.

Keywords

Chia Tohumu, Omega-3 Yağ Asitleri, Fizikokimyasal Özellikleri, Fonksiyonel Gıda, Gıda Sektörü

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