FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI

Year 2022, , 45 - 66, 28.06.2022

Özge Şener , Bengi Hakgüder Taze

https://doi.org/10.47137/usufedbid.1130043

Cited By: 1

Abstract

Keçiboynuzunun (Ceratonia siliqua L.) ve bundan elde edilen ürünlerin, sahip olduğu yüksek besin değeri ve zengin biyoaktif bileşen içeriği ile birlikte glutensiz ürün üretimine olanak sağlaması son zamanlarda keçiboynuzuna olan ilgiyi arttırmıştır. Keçiboynuzu çeşitli ticari ürünlerin üretiminde de hammadde olarak kullanılmaktadır. Bu derlemede, keçiboynuzunun sahip olduğu nitelikler ve gıda alanındaki çeşitli ürün uygulamaları hakkında genel bilgiler verilmiştir. Yapılan literatür incelemesine göre, keçiboynuzu yüksek oranda şeker, mineral madde ve vitamin (A, B1, B2, B3, B5, B6, B12, C, D, E) içermektedir. Keçiboynuzu kabuklarının un halinde kullanılması yanında, çekirdeğinden keçiboynuzu zamkı (LBG) elde edildiği de rapor edilmiştir. İçeriklerindeki farklılıklar sebebiyle keçiboynuzunun farklı kısımları çeşitli gıda uygulamalarına konu olmuştur. Örneğin, keçiboynuzu unu kakao ikamesi olarak kek ve bisküvi gibi ürünlerde kullanılabilirken, glutensiz ekmeklerin niteliklerini iyileştirmek, bitkisel sütlerden elde edilecek ürünlerde reolojiyi ve et ürünlerinde tekstürel özellikleri geliştirmek amacıyla keçiboynuzu liflerinin ve çekirdek ununun kullanıldığına ilişkin çalışmalar da mevcuttur. Bütün bunlar ışığında keçiboynuzu ürünlerinin fonksiyonel bir gıda bileşeni olarak kullanılmak için büyük bir potansiyele sahip olduğu sonucuna varılmaktadır. Keçiboynuzu katkılı gıda ürünleri ile ilgili ileriye dönük çalışmalar, kakao ikameleri, doğal kaynaklardan elde edilen hidrokolloidler ve çölyak hastalarının damak tadına hitap eden glutensiz ürünler konusunda gelecekteki muhtemel gereksinimlerin karşılanması açısından önem taşımaktadır.

Keywords

Keçiboynuzu, keçiboynuzu unu, keçiboynuzu zamkı, keçiboynuzu katkılı gıda ürünleri

Carob As A Functional Food Ingredient: Properties and Food Applications

Abstract

The interest on carob (Ceratonia siliqua L.) and its products has increased in recent years due to their rich nutrient and bioactive content along with enabling the production of gluten-free products. Carob is also used as a raw material in the production of various commercial products. General information about the properties and applications of carob for the production of different food products was provided in this review. According to the literature, carob contains high levels of sugar, mineral substances and vitamins (A, B1, B2, B3, B5, B6, B12, C, D, E). Besides that the carob pods are used in the form of carob flour, carob gum (LBG) is reported to be obtained from the seed. Different parts of carob have been a subject of various food applications due to the differences in their contents. For instance, while carob flour can be used as a cocoa substitute in cakes and biscuits, there are also studies related to the use of carob fibres and seed flour in order to improve the quality of gluten-free breads, rheological properties of the products made from vegetable milk, and textural properties in meat products. In the light of all these, it is concluded that carob products have a great potential to be used as a functional food ingredient. Prospective studies on carob-added food products has an importance to meet the possible future requirements on cocoa substitutes, hydrocolloids obtained from natural sources, and gluten-free products appealing the celiac patients’ taste.

Keywords

Carob, carob flour, carob gum, carob-added food products

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