TY  - JOUR
T1  - Betain ve Tahıl Ürünlerindeki Varlığı
TT  - Betaine and Presence in Cereal Products
AU  - Boz, Hüseyin
PY  - 2023
DA  - July
JF  - Aydın Gastronomy
JO  - A-GASTRO
PB  - İstanbul Aydın Üniversitesi
WT  - DergiPark
SN  - 2528-9411
SP  - 367
EP  - 377
VL  - 7
IS  - 2
LA  - tr
AB  - Bu çalışmada tahılların işlenmesi sırasında uygulanan ısıl işlemlerin betain içeriğine etkisi ve betainin insan sağlığına faydaları ele alınmıştır. Tahıllar ve tahıl ürünleri, betain ve onun öncüsü olan kolin gibi esansiyel olmayan besin bileşenlerinin önemli kaynaklarıdır. Betainin plazma homosistein düzeylerini düşürmenin önemli olduğu birçok kronik hastalığın önlenmesinde ve tedavisinde oldukça etkili bir role sahip olduğu bildirilmektedir. Tahıllar arasında en yüksek betain içeriği çavdarda belirlenirken, onu buğday, arpa ve yulaf takip etmektedir. Betain içeriği en yüksek düzeyde tahılların kepek ve ruşeym fraksiyonlarında belirlenmiştir. Tam tahıllardan hazırlanan ürünlerde pişirme sırasında betain kaybı rafine tahıl ürünlerine göre daha düşük olarak gözlemlenmiştir. Betain içeriği göz önüne alındığında tam tahıl içeren gıdaların beslenme açısından daha uygun olduğu söylenebilir.
KW  - Antioksidan aktivite
KW  - betain
KW  - beslenme
KW  - pişirme
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UR  - http://dergipark.org.tr/tr/pub/aydingas/issue//1212890
L1  - http://dergipark.org.tr/tr/download/article-file/2805933
ER  -