Pseudocereals: Composition, effect on nutrition-health and usage in cereal products

Abstract

Amaranth and quinoa cultivated in the Andean region and buckwheat originated in Central Asia are the most important pseudocereals. While amaranth, quinoa and buckwheat have not the same genetic structure as cereals, they have similar chemical composition to cereals. Pseudocereals with well-balanced amino acid composition have a high protein content, they are also important sources of dietary fibers, phytochemicals, vitamins and minerals. There is no gluten protein in amaranth, quinoa and buckwheat, and when they are consumed sufficiently, they show anti-cholesterol, anticancer, antiinflammatory and antidiabetic effects. Pseudocereals, especially used as whole flour, are important as an attractive component to develop of gluten-free and functional foods. In this study, chemical, nutritional and functional properties of pseudocereals and their use in food products were compiled.

Keywords

• Amaranth,Quinoa,Buckwheat,Gluten-free food,Functional food

Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı

Öz

Tahıl benzeri (pseudocereals) ürünlere olan ilgi son yıllarda önemli bir artış göstermiştir. And Dağları bölgesinde yetiştirilen amarant ve kinoa ile Orta Asya kökenli karabuğday en önemli tahıl benzeri ürünlerdir. Amarant, kinoa ve karabuğday, tahıl ile aynı genetik yapıda olmamalarına karşın, tahıl ürünlerine benzer kimyasal bileşime ve kullanım alanına sahiptir. Dengeli aminoasit kompozisyonu ile birlikte yüksek oranda protein içeren tahıl benzeri ürünler; aynı zamanda diyet lifleri, fitokimyasallar, vitaminler ve minerallar bakımından da önemli birer kaynaktır. Amarant, kinoa ve karabuğdayda gluten proteini bulunmamakta ve yeterli miktarda tüketildiklerinde antikolesterol, antikanser, antiinflamatuar ve antidiyabetik etkiler göstermektedir. Tahıl benzeri ürünler, glutensiz ve fonksiyonel gıdaların geliştirilmesinde cazip bir bileşen olarak dikkat çekmektedir. Bu çalışmada, tahıl benzeri ürünlerin kimyasal özellikleri beslenme-sağlık üzerine etkileri ile tahıl ürünlerinde kullanımı derlenmiştir.

Anahtar Kelimeler

• Amarant,Kinoa,Karabuğday,Fonksiyonel gıda,Glutensiz gıda

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