Kinoanın süt ürünlerinde kullanımı

Yıl 2019, Cilt: 4 Sayı: 2, 7 - 15, 05.08.2019

Leyla Eren Karahan Ali Mücahit Karahan Mehmet Köten Pelin Dölek Ekinci

Öz

Bu çalışmada Kinoanın fizikokimyasal ve fonksiyonel özellikleri ile süt
ve süt ürünlerinde uygulama alanları üzerinde durulmuştur. Tahıl benzeri bir
ürün olan Kinoa (Chenopodium quinoa Willd.), içerdiği proteinler, lipidler, besinsel lifler, vitaminler, mineraller ve olağanüstü bir şekilde dengeli oranda esansiyel amino asitleri içermesinden dolayı yüksek bir beslenme değerine sahiptir. Kinoa ayrıca saponinler, fitosteroller, fitoekdisteroidler dahil olmak üzere yüksek miktarda sağlık açısından yararlı fitokimyasallar içermektedir ve İnsanlarda metabolik, kardiyovasküler ve gastrointestinal sağlık üzerine olumlu etkileri olduğu bilinmektedir. Birçok ülkede süt ürünlerinin formülasyonlarında besinsel değeri ve duyusal kaliteyi artırmak için çeşitli tahıl ve tahıl benzeri ürünlerin ve bunların bileşenlerinin kullanımı yaygındır.

Chenopodium quinoa Willd.), içerdiği proteinler, lipidler, besinsel lifler, vitaminler, mineraller ve olağanüstü bir şekilde dengeli oranda esansiyel amino asitleri içermesinden dolayı yüksek bir beslenme değerine sahiptir. Kinoa ayrıca saponinler, fitosteroller, fitoekdisteroidler dahil olmak üzere yüksek miktarda sağlık açısından yararlı fitokimyasallar içermektedir ve İnsanlarda metabolik, kardiyovasküler ve gastrointestinal sağlık üzerine olumlu etkileri olduğu bilinmektedir. Birçok ülkede süt ürünlerinin formülasyonlarında besinsel değeri ve duyusal  kaliteyi artırmak için çeşitli tahıl ve tahıl benzeri ürünlerin ve bunların bileşenlerinin kullanımı yaygındır. 

Anahtar Kelimeler

kinoa, süt ve süt ürünleri, fonksiyonel özellik, fizikokimyasal özellik

Kaynakça

• [1] Dizlek, H. ve Gül, H., 2009. Required criteria for the definition of bread attributes I, Miller (16): 56–65.[2] FAO & PROINPA, 2011. Quinoa: An ancient crop to contribute to world food security, FAO Regional Office for Latin American and the Caribbean, Santiago.[3] Giritlioğlu, E., 2017. Kinoa (Chenopodium QUİNOA Willd.) ve Şeker Otu (Stevia REBAUDİANA Bertoni) Kullanılarak Yeni Bisküvi ve Kek Formülleri. Osmaniye Korkut Ata Üniversitesi, Fen Bilimleri Enstitüsü Ortak Yüksek Lisans Programı, Yüksek Lisans Tezi, Osmaniye, 97s. Geliştirme Üzerine Bir Araştırma[4] Capparelli, A., Pochettino, M.L., Lema, V., López, M.L., Andreoni, D., Ciampagna, M.L., et al. 2015. The contribution of ethnobotany and experimental archaeology to interpretation of ancient food processing: Methodological proposals based on the discussion of several case studies on Prosopis spp., Chenopodium spp. and Cucurbita spp. from Argentina. Vegetation History and Archaeobotany, 24, 151–163. [5] Maradini Filho, A.M., Pirozi, M.R., Da Silva Borges, J.T., Pinheiro Sant'Ana, H.M., Paes Chaves, J.B., Dos Reis Coimbra, J.S. 2015. Quinoa: nutritional, functional and antinutritional aspects. Crit. Rev. Food Sci. Nutr.[6] Jancurova, M. 2009. Quinoa-a review. Czech J. Food Sci. 27 (2), 71-79.[7] Maradini Filho, A.M., Pirozi, M.R., Da Silva Borges, J.T., Pinheiro Sant'Ana, H.M., Paes Chaves, J.B., Dos Reis Coimbra, J.S. 2015. Quinoa: nutritional, functional and antinutritional aspects. Crit. Rev. Food Sci. Nutr.[8] Corbo, M.R., Bevilaqua, A., Petruzzelli, L., Casanova, F.P., Sinigaglia, M. 2014. Functional beverages: the emerg¬ing side of functional foods. Compr. Rev. Food Sci. Food Saf. 13, 1192–1206.[9] Pang, G., Xie, J., Chen, Q. and Hu, Z. 2012. How functional foods play critical roles in human health. Food Sci. Human Wellness 1, 26–60.[10] Weerathilake, W.A.D.V., Rasika, D.M.D., Ruwanmali, J.K.U. and Munasinghe, M.A.D.D. 2014. The evolution, processing, varieties and health benefits of yogurt. Int. J. Sci. Res. Pub. 4: 1–10.[11] ZARE, F., BOYE, J.I., ORSAT, V., CHAMPAGNE, C. and SIMPSON, B.K. 2011. Microbial, physical and sensory properties of yogurt supplemented with lentil flour. Food Res. Int. 44: 2482–2488.[12] Zare, F., Champagne, C.P., Sımpson, B.K., Orsat, V. and Boye, J.I. 2012. Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures. LWT Food Sci. Technol. 45: 155–160.[13]Bhargava, A., Shukla, S. and Ohri, D. 2007. Genetic variability and interrelationship among various morphological and quality traits in quinoa (Chenopodium quinoa Willd.). Field Crops Research, 101(1): 104-116.[14] Risi C.J. and Galwey, N.W. 1989. Chenepodium, granis of the Andes: A crop for temperate latitudes. In; New crops for Food and Industry, G.E. Wickens, N. Hog, and P. Day (eds.), pp. 222-232, Choapman and Hall London and Newyork.[15] Reichert, R.D., Tatarynovich, J.T. and Tyler, R.T. 1986. Abrasive dehulling of quinoa (Chenepodium quinoa): Effect on saponin content as determined by an adapted hemolytic assay. Cereal Chem., 63(6): 471-475.[16] Prego, I., Maldonado, S., Otegui, M. 1998. Seed structure and localization of reserves in Chenopodium quinoa. Annals of Botany, 82: 481-488.[17] Arent, E., K., Zannini, E., 2013. Cereal grains for the food and beverage, woodhead publishing series in food science, technology and nutrition: Number 248, Wood Head Publishing Limited.[18] Repo-Carrasco-Valencia, R. and Serno, L.A. 2011. Quinoa (Chenepodium quinoa Willd.) as a source of dietary fiber and other functional components. Cienc. Tecnol. Aliment, 31(1): 225-230.[19] González, J.A., Gallardo, M., Hilal, M., Rosa, M. and Prado, F.E. 2009. Physiological responses of quinoa (Chenopodium quinoa Willd.) to drought and waterlogging stresses: Dry matter partitioning. Botanical Studies, 50: 35-42.[20] Aguilar, P.C. and Jacopsen, S.E. 2003. Cultivation of quinoa on the peruvian altiplano. Food Reviews International, 19: 31-41.[21] Robinson, R.G. 1986. Amaranth, quinoa, ragi, tef, and niger tiny seeds of ancient history and modern interest. University of Minnesota Agri. Cultural Experiment Station, Bulletin AD-SB-2949.[22] Tan, M. ve Yöndem, Z., 2013. İnsan ve Hayvan Beslenmesinde Yeni Bir Bitki: Kinoa (Chenopodium quinoa Willd.). Alınteri, 25(B): 62-66.[23] Nascimento A C, Mota C, Coelho I, Gueif~ao S, Santos M, Matos A S and Castanheira I (2014) Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements. Food Chemistry 148 420–426.[24]USDA, 2015. United States Department of Agriculture. National Nutrient Database for Standard Reference Release, 28 (Basic Reports).[25] Johnson, D.L. 1990. New Grains and Pseudograins. In: Advances in New Crops, Proc. the First National Symp. New Crops: Research, Development, Economics - Indianapolis, IN, October 23-26, 1988, J. Janick and J.E. Simon (eds.), p. 122-127, Timber Press, Portland, Oregon.[26] James, L.E.A. 2009. Quinoa (Chenopodium quinoa Willd.) Chapter 1: Composition, Chemistry, Nutritional, and Functional Properties. Advances in Food and Nutrition Research, 58: 1-31.[27] Johnson, R. and Aguilera, R. 1980. Processing Varieties of Oilseeds (Lupine and Quinoa), In: Report to Natural Fibers and Foods Commission of Texas, 1978-1980 (Reported by D. Cusack, 1984, The Ecologist 14: 21-31.[28] Valencia-Chamorro S.A. 2003. Quinoa. Encyclopedia of Food Science and Nutrition. Amsterdam: Academic Press.[29]Ranhotra, G.S., Gelroth, J.A., Glaser, B.K., Lorenz,K.J. & Johnson, D.L. 1993. Compositionand protein nutritional quality of quinoa. Cereal Chemistry, 70, 303-305.[30]Repo-Carrasco, R., Espinoza, C., Jacobsen, S.E. 2003. Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodiumpallidicaule). Food Reviews International, 19(1-2): 179-189.[31] Dini, I., Tenore, G. C., & Dini, A. 2005. Nutritional and antinutritional composition of Kancolla seeds: An interesting and underexploited andine food plant. Food Chemistry, 92(1): 125–132. http://dx.doi.org/10.1016/j.foodchem.2004.07.008.[32] Wright, K. H., Pike, O. A., Fairbanks, D. J., & Huber, C. S. 2002. Composition of Atriplex hortensis, sweet and bitter Chenopodium quinoa seeds. Journal of Food Science, 67(4): 1383–1385. http://dx.doi.org/10.1111/j.1365-2621.2002. tb10294.x.[33] Kozioł, M.J. 1992. Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoaWilld.). J. Food Comp. Anal. 5: 35–68.[34] Berti, C., Riso, P., Monti, L.D., Porrini, M. 2004 In vitro starch digestibility and in vivo glucose response of glüten-free foods and their glüten counterparts. Eur. J. Nutr. 43:198-204[35] Gianfrani, C., Rossi, M. 2011. Immunological evaluation of the alcohol-soluble protein fraction from glüten-free grains in relation to celiac disease. Mol. Nutr. Food Res. 55: 1266-2127[36] De Vincenzi, M., Silano, M., Luchetti, R., Carratu, B., Boniglia, C., Pogna, N.E. 1999. Agglutinating activity of alcohol-soluble proteins from quinoa seed flour in celiac disease. Plant Food. Hum. Nutr. 54: 93-100[37] Mickowska, P., Socha, D., Urminska, D., Cieslik, E. 2013. Immunodetection, electrophoresis and amino acid composition of alcohol soluble proteins extracted from grains of selected varieties of pseudocereals, legumes, oat, maize and rice. Cereal Res. Commun. 41: 160-169.[38] Penas, E., Uberti, F., di Lorenzo, C., Ballabio, C., Brandolini, A., Restani, P. 2014. Biochemical andimmunochemical evidences supporting the inclusion of quinoa (Chenopodium quinoa Willd.)as a gluten-free ingredient. Plant Food. Hum. Nutr. 69: 297–303.[39] Atwell, W.A., Patrick, B.M., Johnson, L.A., Glass, R.W. 1983. Characterization of quinoa starch.Cereal Chem. 60, 9–11.[40] Lindeboom, N., Chang, P., Falk, K., Tyler, R. 2005. Characteristics of starch from eight quinoalines. Cereal Chem. 82, 216–222.[41] Praznik, W., Mundigler, N., Kogler, A., Pelzl, B., Huber, A., Wollendorfer, M. 1999. Molecularbackground of technological properties of selected starches. Starch/Staerke 51, 197–211.[42] Tang, H., Watanabe, K., Mitsunaga, T. 2002. Characterization of storage starches from quinoa,barley and adzuki seeds. Carbohydr. Polym. 49: 13–22.[43] Ruales, J., Nair, B.M. 1993. Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa,Willd) seeds. Food Chem. 48: 131–136.[44] Vidueiros, S., Curtim, R., Dynerm, L., Binaghi, M., Peterson, G., Bertero, H., Pallaro, A. 2015.Diversity and interrelationships in nutritional traits in cultivated quinoa (Chenopodium quinoaWilld.) from Northwest Argentina. J. Cereal Sci. 62: 87–93.[45] La Mothe, L., Srichuwong, S., Reuhs, B., Hamaker, B. 2015. Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans. Food Chem. 167, 490–496.[46] Scalbert, A., Manach, C., Morand, C., Remesy, C. and Jimenez, L. 2005. Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition, 45, 287–306.[47] Gallagher, E., Alvarez-Jubete, L., Wijngaard, H. and Arendt, E. K. 2010. Polyphenolcomposition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119, 770–778.[48] Isık, U., et al., 2011. Frozen yogurt with added inulin and isomalt, Journal of Dairy Science, Volume 94, Issue 4, April 2011, 1647- 1656.[49] İşleten, M., Karagül-Yüceer, Y., 2006. Effects of dried dairy ingredients on Physical and sensory properties of nonfat yogurt, Journal of Dairy Science, Volume 89, Issue 8, 2865-2872.[50]Hashim, I.B., Khalil, A.H., Afifi, H.S., 2009. Quality characteristics and consumer acceptance of yogurt fortified with data fiber, Journal of Dairy Science, Volume 92, Issue 11, 5403-5407.[51] Tita M.A., Tita O., Dabija A., MAjdik A., 2014. Research concerning physic-chemical and microbiological characteristcs of quinoa, dried milk and oat bran yogurt. Food and environment safety book. Issn:2559-6381.[52] Kurek M. A., Karp S., Wyrwisz J., Niu Y. 2018. Physicochemical properties of dietary fibers extracted gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) anda millet (Panicum miliaceum). Elsevier, Food Hydrocolloids 85 (2018) 321-330.[53] Mohammadi, R., and A. M. Mortazavian. 2011. Review article: Technological aspects of prebiotics in probiotic fermented milks. Food Rev. Int. 27:192–212.[54] Casarotti, S.N., Carneiro B.M., and Penna, Ana Lúcia B. 2014. Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. Journal of Dairy Science Vol. 97 No. 10, 2014.[55] CodinA.G.G., Franciuc , S.G., and Mironeasa, S. 2016. Rheological characteristics and microstructure of Milk yogurt as influenced by quinoa flour addition. Journal of Food Quality 39: 559–566.[56] El-Dardiry A.I., Al-Ahwall R.I., Gab-Allah R.H. 2017. Preparation and properties of processed cheese spread containing quinoa paste. Egyptian Journal of Dary Science Vol. 45, pp.171-180.