Pseudocereals Used as Functional Products in Gastronomy

Yıl 2025, Cilt: 56 Sayı: 3, 256 - 268, 26.09.2025

Özlem Özer Altundağ

https://doi.org/10.17097/agricultureatauni.1636831

Öz

In recent years, consumers have become increasingly conscious of adopting healthy lifestyles and demanding nutritious food products. This shift in consumer behavior has diversified interest in conventional agricultural products and led to a growing inclination toward alternative and functional food sources. In this context, pseudo-cereals—once regarded as secondary crops for many years—have been rediscovered and have started to gain prominence in agricultural production processes since the early 21st century. Pseudocereals are grains with an exceptional nutritional and phytochemical profile, rich in high-quality proteins. Promoted as gluten-free product alternatives, pseudocereals have been highlighted in recent studies for their potential to combat chronic diseases such as cancer, diabetes, hypertension, and cardiovascular diseases, owing to their dietary fibers, vitamins, minerals, phenolics, and other bioactive compounds. This review aims to evaluate the health effects of pseudocereals, focusing on their protein patterns and other bioactive compounds, alongside their use in gluten-free product development. Additionally, it seeks to assess their role in producing healthy products within sustainable gastronomy applications through a detailed literature review. The findings indicate that pseudocereals have higher total protein content, essential amino acid profiles, vitamins, minerals, and other bioactive components compared to grains. Moreover, sprouting processes enhance the bioavailability of nutrients in pseudocereals. Their consumption has been shown to improve parameters such as blood glucose, lipid profiles, and antioxidant capacity, offering protective effects against diseases. However, studies on changes in nutrient content during storage in sprouting applications of pseudocereals are limited. Future research could focus on addressing these gaps.

Anahtar Kelimeler

Bioactive compounds , Nutrition , Essential amino acids , Gastronomy , Pseudocereals , Health

Gastronomide Fonksiyonel Ürün Kapsamında Kullanılan Pseudotahıllar

Öz

Son yıllarda tüketiciler, sağlıklı yaşam tarzlarını benimseme ve besleyici gıdalar tüketme konusunda giderek daha bilinçli hâle gelmiştir. Bu eğilim, geleneksel tarım ürünlerine olan ilgiyi çeşitlendirmiş; alternatif ve fonksiyonel besin kaynaklarına yönelimi artırmıştır. Bu bağlamda, uzun yıllar boyunca ikincil ürün olarak değerlendirilen pseudo tahıllar, 21. yüzyılın başlarından itibaren yeniden keşfedilmiş ve üretim süreçlerinde daha fazla yer bulmaya başlamıştır. Pseudo tahıllar, iyi kaliteli proteinlerle olağanüstü bir besinsel ve fitokimyasal profile sahip tahıllardır. Glutensiz ürün alternatifi olarak öne çıkartılmış olan pseudo tahıllar son çalışmalarda, içerisinde bulunan diyet lifleri, vitaminler, mineraller, fenolikler ve diğer biyoaktif bileşenlerle kanser, diyabet, hipertansiyon ve kardiyovasküler hastalıklar gibi kronik rahatsızlıklarla mücadele etme potansiyeline sahip ürünler olarak öne çıkarılmaktadır. Bu derleme çalışmasında da pseudo tahılların glutensiz ürün geliştirme kapsamında kullanımı dışında amino asit örüntüleri ve diğer biyoaktif bileşenleri ön plana çıkartılarak sağlık üzerine etkileri hakkında detaylı literatür taraması yaparak bu ürünlerin sürdürülebilir gastronomi uygulamalarına kazandırılması amaçlanmaktadır. Elde edilen bilgiler pseudo tahılların toplam protein içeriğinin, elzem amino asit içeriğinin, vitamin, mineral ve diğer biyoaktif bileşen içeriklerinin tahıllardan daha yüksek olduğunu ve filizlendirme işlemleri ile besin öğelerinin biyoyararlılıklarının artırılabildiği ve bu pseudo tahılların tüketiminin kan glikozu, lipit profili ve antioksidan kapasite seviyeleri gibi değerlerde iyileştirmeler yaparak hastalıklara karşı koruyucu olabileceklerini vurgulamaktadır. Pseudo tahılların filizlendirme uygulamalarında depolama ile besin öğeleri içerik değişimleri üzerine yapılmış çalışmalar kısıtlıdır. İleriki çalışmalar bu eksikler üzerine yoğunlaşabilir.

Anahtar Kelimeler

Biyoaktif bileşenler , Beslenme , Elzem amino asitler , Gastronomi , Pseudo tahıllar , Sağlık

Etik Beyan

Derleme çalışması olması sebebiyle etik kurul izni gerekmemektedir.

Destekleyen Kurum

Yoktur.

Kaynakça

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