igusabder

İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi

2536-4499 2602-2605

İstanbul Gelisim University

10.38079/igusabder.1391176

Nutrition and Dietetics (Other)

Beslenme ve Diyetetik (Diğer)

Effects on Health of Different Legumes and Cereal Flours Used in Bread Making

Ekmek Yapımında Kullanılan Farklı Kurubaklagil ve Tahıl Unlarının Sağlık Üzerine Etkileri

https://orcid.org/0000-0002-1263-142X

Öğünç

Yasemin Tuğba

SAĞLIK BİLİMLERİ ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ

https://orcid.org/0000-0001-8763-7407

Rakıcıoğlu

Neslişah

HACETTEPE UNIVERSITY

08 31 2024

23 941 953 11 16 2023 07 01 2024

2017

Istanbul Gelisim University Journal of Health Sciences

Considering the global pandemic of non-communicable chronic diseases, it is important to develop functional foods with health-improving effects. Studies are carried out on enriching bread, which constitutes an important part of the daily dietary energy worldwide, with low-cost plant sources to meet the daily nutritional requirements of consumers. Legumes and cereals are rich sources of dietary fiber, vitamins, minerals, and phytochemicals. Although the inclusion of their flours in bread making has positive effects on health, the high phytic acid content of breads can cause disorders in the absorption of minerals such as iron and zinc. This review study aims to examine the possible effects of different legumes and cereal flours substituted for wheat flour on the nutrient content of bread and other health-related factors.

Bulaşıcı olmayan kronik hastalıkların global pandemisi düşünüldüğünde, sağlığı iyileştirici etkileri olan fonksiyonel besinlerin geliştirilmesi önem arz etmektedir. Dünya genelinde günlük alınan diyet enerjisinin önemli bölümünü oluşturan ekmeğin, tüketicilerin günlük besin ögesi gereksinimlerini karşılamak üzere düşük maliyetli bitkisel kaynaklarla zenginleştirilmesi üzerine çalışmalar yapılmaktadır. Baklagiller ve tahıllar; diyet posası, vitaminler, mineraller ve fitokimyasalların zengin kaynağıdır. Bunların unlarının ekmek yapımına dahil edilmesi sağlık üzerinde olumlu etkilere sahip olmakla birlikte ekmeklerin yüksek fitik asit içeriği, demir ve çinko gibi minerallerin emiliminde bozukluklara neden olabilmektedir. Bu derleme çalışma, buğday ununa ikame edilen farklı kurubaklagil ve tahıl unlarının, ekmeğin besin ögesi içeriğine katkısı ve sağlıkla ilişkili diğer faktörlere olası etkisinin incelenmesi amaçlanmıştır.

Ekmek Baklagil unu Besin ögesi Fitik asit

Bread Legume flour Nutrient Phytic acid

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