Year 2019, Volume 44, Issue 3, Pages 419 - 429 2019-05-15

PHYSICAL AND CHEMICAL PROPERTIES OF GERMINATED SOME CEREALS AND LEGUMES
ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ

Fatma Nur KILINÇER [1] , Mustafa Kürşat DEMİR [2]

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In this study, grains of wheat, barley, oat, quinoa, amaranth, green lentil, chickpea and mung bean were investigated in terms of their changes after germination at different times (1, 3 and 5 days). As the germination time increased, the L*, a* and b* and values of the grains decreased. Germination led to increase in the amount of ash, crude protein and fat. It was found that along with the increase in germination time, the germinated samples contained higher phenolic material compared to the raw grain and decreased the amount of phytic acid. Also, crude protein in legumes was higher than common grains, that the crude fat content of common grains was lower than legumes, besides pseudocereals contained the highest amount of total phenolics which was followed by legumes. As a result, germination of grains, pseudocereals and legume grains showed that their present chemical properties and functionality can be improved and they can be used in the production of many foods, especially in cereal products.

Bu çalışmada buğday, arpa, yulaf, kinoa, amarant, yeşil mercimek, nohut ve maş fasulyesi taneleri hedef alınmış olup, bu tanelerin farklı sürelerde (1, 3 ve 5 gün) çimlendirilmesi ve çimlendirme sonucunda değişimleri incelenmiştir. Çimlendirme süresi arttıkça, tanelerin L*, a* ve b* değerlerinin azaldığı tespit edilmiştir. Çimlendirme ile tanelerin; kül, ham protein ve yağ miktarları artmıştır. Ham tanelere kıyasla çimlendirilmiş örneklerin, daha yüksek fenolik madde içerdiği ve çimlendirme süresinin artmasına bağlı olarak fitik asit miktarının azaldığı tespit edilmiştir. Ayrıca; baklagillerin ham protein oranının yaygın tahıllara kıyasla daha yüksek, bu tahılların da ham yağ oranının baklagillere kıyasla daha düşük olduğu ve en yüksek toplam fenolik madde içeriğine pseudo-tahılların sahip olduğu bunu da baklagillerin takip ettiği gözlenmiştir. Sonuç olarak tahıl, pseudo-tahıl ve baklagil tanelerinin çimlendirilmesi ile mevcut kimyasal özelliklerinin geliştirilebileceği ve fonksiyonelliğinin arttırılabileceği, başta tahıl ve tahıl ürünlerinde olmak üzere birçok gıda üretiminde kullanılabileceği kanaatine varılmıştır.

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Primary Language tr
Subjects Science
Published Date 2019
Journal Section Articles
Authors

Orcid: 0000-0002-8756-2844
Author: Fatma Nur KILINÇER
Institution: Necmettin Erbakan Üniversitesi, Mühendislik ve Mimarlık Fakültesi
Country: Turkey


Orcid: 0000-0002-4706-4170
Author: Mustafa Kürşat DEMİR (Primary Author)
Institution: Necmettin Erbakan Üniversitesi, Mühendislik ve Mimarlık Fakültesi
Country: Turkey


Dates

Publication Date: May 15, 2019

Bibtex @research article { gida510337, journal = {GIDA}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {419 - 429}, doi = {10.15237/gida.GD19019}, title = {ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ}, key = {cite}, author = {KILINÇER, Fatma Nur and DEMİR, Mustafa Kürşat} }
APA KILINÇER, F , DEMİR, M . (2019). ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ. GIDA, 44 (3), 419-429. DOI: 10.15237/gida.GD19019
MLA KILINÇER, F , DEMİR, M . "ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ". GIDA 44 (2019): 419-429 <http://dergipark.org.tr/gida/issue/44377/510337>
Chicago KILINÇER, F , DEMİR, M . "ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ". GIDA 44 (2019): 419-429
RIS TY - JOUR T1 - ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ AU - Fatma Nur KILINÇER , Mustafa Kürşat DEMİR Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19019 DO - 10.15237/gida.GD19019 T2 - GIDA JF - Journal JO - JOR SP - 419 EP - 429 VL - 44 IS - 3 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19019 UR - https://doi.org/10.15237/gida.GD19019 Y2 - 2019 ER -
EndNote %0 THE JOURNAL OF FOOD ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ %A Fatma Nur KILINÇER , Mustafa Kürşat DEMİR %T ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ %D 2019 %J GIDA %P 1300-3070-1309-6273 %V 44 %N 3 %R doi: 10.15237/gida.GD19019 %U 10.15237/gida.GD19019
ISNAD KILINÇER, Fatma Nur , DEMİR, Mustafa Kürşat . "ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ". GIDA 44 / 3 (May 2019): 419-429. https://doi.org/10.15237/gida.GD19019
AMA KILINÇER F , DEMİR M . ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ. GIDA. 2019; 44(3): 419-429.
Vancouver KILINÇER F , DEMİR M . ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ. GIDA. 2019; 44(3): 429-419.