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

Year 2019, , 237 - 241, 30.06.2019

Osman Kılınççeker , Ali Mücahit Karahan

https://doi.org/10.19159/tutad.460892

Cited By: 2

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. 

Keywords

Kinoa, kimyasal özellikler, fonksiyonel özellikler, et ürünleri

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

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.

Keywords

Quinoa, chemical properties, functional properties, meat products

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