Yıl 2019, Cilt 17 , Sayı 4, Sayfalar 546 - 552 2019-12-31

Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli
Mung Bean (Vigna radiata L.) and Its Potential Use in Gluten-free Foods

Bilge Taşkın [1]


Çölyaklı (gluten enteropatisi) bireylerin diyetlerinin temel besin öğelerince desteklenmesi, zenginleştirilmesi ve yeni formdaki gıda alternatiflerinin yaratılması yaşam kalitelerinin artırılması açısından önem arz etmektedir. Fonksiyonel özellikleri ve glutensiz ürünlerin besinsel profilini iyileştirme potansiyelleri nedeniyle baklagil, un ve bileşenlerinin glutensiz ürün formulasyonlarında kullanımı önerilmektedir. Bu çalışmada maş fasulyesinin fiziksel, kimyasal ve fonksiyonel özellikleri derlenmiştir. Yüksek besinsel içeriği, üstün fonksiyonel özellikleri (köpüklenme, su ve yağ absorblama, jelleşme), antioksidan kapasitesi ve iyi sindirilebilirlik gibi nitelikleri açısından maş fasulyesinin çölyaklı bireyler için glutensiz gıdalarda kullanım potansiyelinin yüksek olduğu ortaya konmuştur.
Supporting and enriching the diets of celiac individuals with basic nutrients and creating new food alternatives are important for improving their quality of life. Due to the functional properties and potential to improve the nutritional profile of gluten-free products, the use of legume flour or its components in gluten-free product formulations is recommended. In this study, physical, chemical and functional properties of mung beans are reviewed. With its high nutritional content, superior functional properties (foaming, water and oil absorption, gelling), antioxidant capacity and good digestibility properties, it has been shown that mung bean pose a high potential to be used in gluten-free foods for celiac individuals.
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Birincil Dil tr
Konular Gıda Bilimi ve Teknolojisi
Bölüm Derleme Makaleler
Yazarlar

Orcid: 0000-0002-5209-8682
Yazar: Bilge Taşkın (Sorumlu Yazar)
Kurum: Manisa Celal Bayar Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 31 Aralık 2019

Bibtex @derleme { akademik-gida667273, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2019}, volume = {17}, pages = {546 - 552}, doi = {10.24323/akademik-gida.667273}, title = {Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli}, key = {cite}, author = {Taşkın, Bilge} }
APA Taşkın, B . (2019). Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli. Akademik Gıda , 17 (4) , 546-552 . DOI: 10.24323/akademik-gida.667273
MLA Taşkın, B . "Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli". Akademik Gıda 17 (2019 ): 546-552 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/51394/667273>
Chicago Taşkın, B . "Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli". Akademik Gıda 17 (2019 ): 546-552
RIS TY - JOUR T1 - Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli AU - Bilge Taşkın Y1 - 2019 PY - 2019 N1 - doi: 10.24323/akademik-gida.667273 DO - 10.24323/akademik-gida.667273 T2 - Akademik Gıda JF - Journal JO - JOR SP - 546 EP - 552 VL - 17 IS - 4 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.667273 UR - https://doi.org/10.24323/akademik-gida.667273 Y2 - 2019 ER -
EndNote %0 Akademik Gıda Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli %A Bilge Taşkın %T Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli %D 2019 %J Akademik Gıda %P 1304-7582-2148-015X %V 17 %N 4 %R doi: 10.24323/akademik-gida.667273 %U 10.24323/akademik-gida.667273
ISNAD Taşkın, Bilge . "Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli". Akademik Gıda 17 / 4 (Aralık 2020): 546-552 . https://doi.org/10.24323/akademik-gida.667273
AMA Taşkın B . Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli. Akademik Gıda. 2019; 17(4): 546-552.
Vancouver Taşkın B . Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli. Akademik Gıda. 2019; 17(4): 552-546.