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Kinoa (Chenopodium quinoa Wild.)’nın Bazı Özellikleri ve Et Ürünlerinde Kullanımı

Year 2019, , 237 - 241, 30.06.2019
https://doi.org/10.19159/tutad.460892

Abstract

Bu
çalışmada, kinoa (
Chenopodium quinoa
wild.)’nın gıda sanayii için önemli olan bazı özellikleri ve et ürünlerinde
sağlayabileceği faydalar üzerinde durulmuştur. Özellikle kimyasal yapısı ele
alınarak, et sektöründeki uygulamalarından örnekler verilmiştir.
Kinoa, kazayağıgiller familyasından
olan tek yıllık bir bitkidir. Genel olarak 0.5-1.5 m yüksekliğe ulaşabilir ve
tohumunda tahıllara benzer bir yapı içerir. Kinoa tohumu yüksek miktarda
kaliteli protein, yağ, mineral ve bazı vitaminler ile mükemmel bir besin
bileşimine sahiptir. Ayrıca, glüten içermez ve bu nedenle glüten intoleransı
olan kişiler tarafından rahatlıkla tüketilebilir. Kinoa tohumunun fonksiyonel
özellikteki yüksek karbonhidrat ve protein içeriği, esansiyel yağ asitleri
profili, antioksidan bileşikler ve yüksek demir içeriği nedeniyle et ürünleri
üretiminde önemli faydalar sağlayabileceği düşünülmektedir. Ancak çalışmalara
bakıldığında, et ürünlerinde kinoa ile ilgili araştırmaların yetersiz olduğu
gözlenmiştir. Dolayısı ile bu derlemede kinoanın sahip olduğu yapısal
özelliklerden dolayı et ürünlerinin kalitesini geliştirmede katkısının
olabileceği ve daha fazla deneysel çalışmaya ihtiyaç olduğu ortaya konulmuştur. 

References

  • Ahamed, N.T., Singhal, R.S., Kulkarni, P.R., Pal, M., 1998. A lesser-known grain, Chenopodium quinoa: Review of the chemical composition of its edible parts. Food and Nutrition Bulletin, 19(1): 61-70.
  • Bağdatlı, A., 2018. The influence of quinoa (Chenopodium quinoa Willd.) flour on the physicochemical, textural and sensorial properties of beef meatball. Italian journal of Food Sciences, 30(2): 280-288.
  • Chauhan, G.S., Eskin, N.A.M., Tkachuk, R., 1992. Nutrients and antinutrients in quinoa seed. Cereal Chemistry, 69(1): 85-88.
  • Demir, M.K., Kılınç, M., 2016. Kinoa: Besinsel ve antibesinsel özellikleri. Journal of Food and Health Sciences, 2(3): 104-111.
  • Doğan, H., Karwe, M.V., 2003. Physicochemical properties of quinoa extrudates. Food Science and Technology International, 9(2): 101-114.
  • Enriquez, N., Peltzer, M., Raimundi, A., Tosi, V., Pollio, M.L., 2003. Characterization of wheat and quinoa flour in relation to their bread making quality. The Journal of the Argentine Chemical Society, 91(4-6): 47-54.
  • Fernandez-Diez, A., Caro, I., Castro, A., Salva, BK., Ramos, D.D., Mateo, J., 2016. Partial fat replacement by boiled quinoa on the quality characteristics of a dry-cured sausage. Journal of Food Science, 81(8): 1891-1898.
  • Guzman-Maldonado, S.H., Paredes-Lopez, O., 1998. Functional products of plants indigenous to Latin America: Amaranth, quinoa, common beans and botanicals. In: M. Mazza (Ed.) Functional Foods: Biochemical and Processing Aspects. Lancaster: Technomic Publishing Company, pp. 293-328.
  • Jacobsen, S.E., 2003. The worldwide potential for quinoa (Chenopodium quinoa Willd.). Food Reviews International, 19(1-2): 167-177.
  • Johnson, D.L., 1990. New grains and pseudo Grains. J. Janick and E. Simon (Eds.), Advances in new crops, Timber Press, Portland, OR, pp. 122-127.
  • Karyotis, T., Iliadis, C., Noulas, C., Mitsibonas, T., 2003. Preliminary research on seed production and nutrient content for certain quinoa varieties in a saline-sodic soil. Journal Agronomy and Crop Science, 189(6): 402-408.
  • Keskin, Ş., Kaplan-Evlice, A., 2015. Fırın ürünlerinde kinoa kullanımı. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergis, 24(2): 150-156.
  • Kılınççeker, O., 2015. Some quality caharacteristics of fish meatballs manufactured with different vegetable-based flours. Gıda, 4(2): 61-67.
  • Kırpık, M., Kılınççeker, O., 2018. Use of quinoa flour in chicken meatball production. I. International Gap Agriculture and Livestock Congress, 25-27 April, Şanlıurfa, Turkey, p. 56.
  • Kurt, Ş., Kılınççeker, O., 2012. The Effects of cereal and legume flours on the quality characteristics of beef patties. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18(5): 725-730.
  • Özer, C.O., Seçen, S.M., 2018. Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage. Food Science Technology Campinas, 38(1): 221-227.
  • Pellegrini, M., Lucas-Gonzalez, R., Sayas-Barbera, E., Fernandez-Lopez, J., Perez-Alvarez, J.A., Viuda-Martos, M., 2018. Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety. CyTA-Journal of Food, 16(1): 1079-1088.
  • Repo-Carrasco, R., Espinoza C., Jacobsen S.E., 2003. Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kaniwa (Chenopodium pallidicaule). Food Reviews International, 19(1-2): 179-189.
  • Repo-Carrasco, R., Serna, L.A., 2011. Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Ciencia e Technologia de Alimentos, 31(1): 225-230.
  • Ruales, J., Nair, B.M., 1992. Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd.) seeds. Plant Foods for Human Nutrition, 42 (1): 1-11.
  • Shokry, A.M., 2016. The usage of quinoa flour as a potential ingredient in production of meat burger with functional properties. Middle East Journal of Applied Sciences, 6(4): 1128-1137.
  • Tabarestani, H.S., Tehrani, M.M., 2014. Optimization of physicochemical properties of low-fat hamburger formulation using blend of soy flour, split-pea flour and wheat starch as part of fat replacer system. Journal of Food Processing and Preservation, 38(1): 278-288.
  • Tarte, R., 2009. Ingredients in Meat Products: Properties, Functionality and Applications, Springer Sciences+ Business media, LLC, 233 Spring street, New York, 10013, USA.
  • Timgren, A., Rayner, M., Dejmek, P., Marku, D., Sjoo, M., 2013. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. Food Science and Nutrition, 1(2): 157-171.
  • Valencia-Chamorro, S.A., 2010. Qinoa. Ency-clopedia of food sciences and nutrition. Amsterdam: Academic Press.
  • Vilehe, C., Gely, M., Santalla, E., 2003. Physical properties of quinoa seeds. Bio Systems Engineering, 86(1): 59-65.
  • Weiss, J., Gibis, M., Schuh, V., Salminer, H., 2010. Advances in ingredient and processing systems for meat and meat products. Meat Sciences, 86(1): 196-213.
  • Yıldız, M., Tansı, S., Sezen, S.M., 2014. New plants with commercial potent. Turkish Journal of Agricultural and Natural Sciences, Special Issue, 1(1): 1036-1042.

Some Properties of Quinoa (Chenopodium quinoa Wild.) and Its Usage in Meat Products

Year 2019, , 237 - 241, 30.06.2019
https://doi.org/10.19159/tutad.460892

Abstract

In this study, it is
aimed to explain some of the properties of quinoa (
Chenopodium quinoa Wild.) which are important for food industry and
its benefits in meat products. Particularly, while mentioning the chemical
structure, examples from the practices in the meat sector were given. Quinoa is
an annual plant from the family of Chenopodiaceae. In general, it can reach a
height of 0.5-1.5 m and contains a structure similar to grain in its seed.
Quinoa seed contains high quality protein, fat, minerals and some vitamins and
has an excellent nutritional composition. Additionally, it is gluten-free and
therefore can be easily consumed by people with gluten intolerance. It is
thought that quinoa can provide significant benefits in the production of meat
products due to its high carbohydrate and protein content with functional
properties, its profile of essential fatty acids, antioxidant compounds and
high iron content. However, when the studies are examined, it is observed that
the researches related to quinoa in meat products are insufficient. Therefore,
in this review, it has been demonstrated that due to the structural features of
quinoa, it may contribute to improve the quality of meat products and there is
a need for more experimental studies.

References

  • Ahamed, N.T., Singhal, R.S., Kulkarni, P.R., Pal, M., 1998. A lesser-known grain, Chenopodium quinoa: Review of the chemical composition of its edible parts. Food and Nutrition Bulletin, 19(1): 61-70.
  • Bağdatlı, A., 2018. The influence of quinoa (Chenopodium quinoa Willd.) flour on the physicochemical, textural and sensorial properties of beef meatball. Italian journal of Food Sciences, 30(2): 280-288.
  • Chauhan, G.S., Eskin, N.A.M., Tkachuk, R., 1992. Nutrients and antinutrients in quinoa seed. Cereal Chemistry, 69(1): 85-88.
  • Demir, M.K., Kılınç, M., 2016. Kinoa: Besinsel ve antibesinsel özellikleri. Journal of Food and Health Sciences, 2(3): 104-111.
  • Doğan, H., Karwe, M.V., 2003. Physicochemical properties of quinoa extrudates. Food Science and Technology International, 9(2): 101-114.
  • Enriquez, N., Peltzer, M., Raimundi, A., Tosi, V., Pollio, M.L., 2003. Characterization of wheat and quinoa flour in relation to their bread making quality. The Journal of the Argentine Chemical Society, 91(4-6): 47-54.
  • Fernandez-Diez, A., Caro, I., Castro, A., Salva, BK., Ramos, D.D., Mateo, J., 2016. Partial fat replacement by boiled quinoa on the quality characteristics of a dry-cured sausage. Journal of Food Science, 81(8): 1891-1898.
  • Guzman-Maldonado, S.H., Paredes-Lopez, O., 1998. Functional products of plants indigenous to Latin America: Amaranth, quinoa, common beans and botanicals. In: M. Mazza (Ed.) Functional Foods: Biochemical and Processing Aspects. Lancaster: Technomic Publishing Company, pp. 293-328.
  • Jacobsen, S.E., 2003. The worldwide potential for quinoa (Chenopodium quinoa Willd.). Food Reviews International, 19(1-2): 167-177.
  • Johnson, D.L., 1990. New grains and pseudo Grains. J. Janick and E. Simon (Eds.), Advances in new crops, Timber Press, Portland, OR, pp. 122-127.
  • Karyotis, T., Iliadis, C., Noulas, C., Mitsibonas, T., 2003. Preliminary research on seed production and nutrient content for certain quinoa varieties in a saline-sodic soil. Journal Agronomy and Crop Science, 189(6): 402-408.
  • Keskin, Ş., Kaplan-Evlice, A., 2015. Fırın ürünlerinde kinoa kullanımı. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergis, 24(2): 150-156.
  • Kılınççeker, O., 2015. Some quality caharacteristics of fish meatballs manufactured with different vegetable-based flours. Gıda, 4(2): 61-67.
  • Kırpık, M., Kılınççeker, O., 2018. Use of quinoa flour in chicken meatball production. I. International Gap Agriculture and Livestock Congress, 25-27 April, Şanlıurfa, Turkey, p. 56.
  • Kurt, Ş., Kılınççeker, O., 2012. The Effects of cereal and legume flours on the quality characteristics of beef patties. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18(5): 725-730.
  • Özer, C.O., Seçen, S.M., 2018. Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage. Food Science Technology Campinas, 38(1): 221-227.
  • Pellegrini, M., Lucas-Gonzalez, R., Sayas-Barbera, E., Fernandez-Lopez, J., Perez-Alvarez, J.A., Viuda-Martos, M., 2018. Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety. CyTA-Journal of Food, 16(1): 1079-1088.
  • Repo-Carrasco, R., Espinoza C., Jacobsen S.E., 2003. Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kaniwa (Chenopodium pallidicaule). Food Reviews International, 19(1-2): 179-189.
  • Repo-Carrasco, R., Serna, L.A., 2011. Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Ciencia e Technologia de Alimentos, 31(1): 225-230.
  • Ruales, J., Nair, B.M., 1992. Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd.) seeds. Plant Foods for Human Nutrition, 42 (1): 1-11.
  • Shokry, A.M., 2016. The usage of quinoa flour as a potential ingredient in production of meat burger with functional properties. Middle East Journal of Applied Sciences, 6(4): 1128-1137.
  • Tabarestani, H.S., Tehrani, M.M., 2014. Optimization of physicochemical properties of low-fat hamburger formulation using blend of soy flour, split-pea flour and wheat starch as part of fat replacer system. Journal of Food Processing and Preservation, 38(1): 278-288.
  • Tarte, R., 2009. Ingredients in Meat Products: Properties, Functionality and Applications, Springer Sciences+ Business media, LLC, 233 Spring street, New York, 10013, USA.
  • Timgren, A., Rayner, M., Dejmek, P., Marku, D., Sjoo, M., 2013. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. Food Science and Nutrition, 1(2): 157-171.
  • Valencia-Chamorro, S.A., 2010. Qinoa. Ency-clopedia of food sciences and nutrition. Amsterdam: Academic Press.
  • Vilehe, C., Gely, M., Santalla, E., 2003. Physical properties of quinoa seeds. Bio Systems Engineering, 86(1): 59-65.
  • Weiss, J., Gibis, M., Schuh, V., Salminer, H., 2010. Advances in ingredient and processing systems for meat and meat products. Meat Sciences, 86(1): 196-213.
  • Yıldız, M., Tansı, S., Sezen, S.M., 2014. New plants with commercial potent. Turkish Journal of Agricultural and Natural Sciences, Special Issue, 1(1): 1036-1042.
There are 28 citations in total.

Details

Primary Language Turkish
Journal Section Review
Authors

Osman Kılınççeker 0000-0002-5222-1775

Ali Mücahit Karahan This is me 0000-0001-8779-4349

Publication Date June 30, 2019
Published in Issue Year 2019

Cite

APA Kılınççeker, O., & Karahan, A. M. (2019). Kinoa (Chenopodium quinoa Wild.)’nın Bazı Özellikleri ve Et Ürünlerinde Kullanımı. Türkiye Tarımsal Araştırmalar Dergisi, 6(2), 237-241. https://doi.org/10.19159/tutad.460892
AMA Kılınççeker O, Karahan AM. Kinoa (Chenopodium quinoa Wild.)’nın Bazı Özellikleri ve Et Ürünlerinde Kullanımı. TÜTAD. June 2019;6(2):237-241. doi:10.19159/tutad.460892
Chicago Kılınççeker, Osman, and Ali Mücahit Karahan. “Kinoa (Chenopodium Quinoa Wild.)’nın Bazı Özellikleri Ve Et Ürünlerinde Kullanımı”. Türkiye Tarımsal Araştırmalar Dergisi 6, no. 2 (June 2019): 237-41. https://doi.org/10.19159/tutad.460892.
EndNote Kılınççeker O, Karahan AM (June 1, 2019) Kinoa (Chenopodium quinoa Wild.)’nın Bazı Özellikleri ve Et Ürünlerinde Kullanımı. Türkiye Tarımsal Araştırmalar Dergisi 6 2 237–241.
IEEE O. Kılınççeker and A. M. Karahan, “Kinoa (Chenopodium quinoa Wild.)’nın Bazı Özellikleri ve Et Ürünlerinde Kullanımı”, TÜTAD, vol. 6, no. 2, pp. 237–241, 2019, doi: 10.19159/tutad.460892.
ISNAD Kılınççeker, Osman - Karahan, Ali Mücahit. “Kinoa (Chenopodium Quinoa Wild.)’nın Bazı Özellikleri Ve Et Ürünlerinde Kullanımı”. Türkiye Tarımsal Araştırmalar Dergisi 6/2 (June 2019), 237-241. https://doi.org/10.19159/tutad.460892.
JAMA Kılınççeker O, Karahan AM. Kinoa (Chenopodium quinoa Wild.)’nın Bazı Özellikleri ve Et Ürünlerinde Kullanımı. TÜTAD. 2019;6:237–241.
MLA Kılınççeker, Osman and Ali Mücahit Karahan. “Kinoa (Chenopodium Quinoa Wild.)’nın Bazı Özellikleri Ve Et Ürünlerinde Kullanımı”. Türkiye Tarımsal Araştırmalar Dergisi, vol. 6, no. 2, 2019, pp. 237-41, doi:10.19159/tutad.460892.
Vancouver Kılınççeker O, Karahan AM. Kinoa (Chenopodium quinoa Wild.)’nın Bazı Özellikleri ve Et Ürünlerinde Kullanımı. TÜTAD. 2019;6(2):237-41.

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