Baklagiller: Fonksiyonel Özellikleri, Sağlık Etkileri ve Potansiyel Kullanımı

Yıl 2021, Cilt: 19 Sayı: 4, 442 - 449, 30.12.2021

Elif Atalay İncilay Gökbulut

https://doi.org/10.24323/akademik-gida.1050782

Öz

Baklagiller bezelye, kuru fasulye, mercimek, nohut ve baklayı içeren Fabaceae (Leguminosae) familyasına ait bitkilerin kuru yenilebilir tohumlarıdır. Bakliyatlar, dünya nüfusunun özellikle hayvansal protein ile beslenemeyen veya dinsel ve kültürel alışkanlıklarından dolayı hayvansal besinleri tercih etmeyen kesimleri için önemli bir protein kaynağı oluşturmaktadır. Yüksek protein ve lif içerikleri, glutensiz olmaları, düşük glisemik indeksi ve antioksidan potansiyelleri nedeniyle gıdaların beslenme kalitesini iyileştirmek için yüksek potansiyele sahiptirler. Baklagillerin, yapılarında barındırdıkları potasyum, magnezyum, çözünür lif ve kolesterol içermeyen bileşimsel özellikleri, sağlık üzerindeki olumlu etkilerini ortaya çıkarmaktadır. Bakliyatlara yönelik farkındalık ve talep gün geçtikçe artmakta ve yeni bakliyat içeren ürünler, düşük glisemik indeksli ve lif içeriği bakımından zengindir. Aynı zamanda, glutensiz, vegan ve vejetaryen diyetlere artan ilgi, bakliyat tüketiminde artışa neden olmaktadır. Gıda formülasyonlarında bakliyat proteinlerinin, su ve yağ absorpsiyonu, çözünürlük, jel oluşturma, emülsifiye edici aktivite, köpürme kapasitesi ve köpük stabilitesi gibi teknolojik ve fonksiyonel özellikleri öne çıkmaktadır. Özellikle de endüstriyel düzeyde yenilikçi gıda işleme proseslerinde ve gıda formülasyonları hazırlama alanında da kullanılabilirliği yüksektir. Bu derlemede baklagillerin fonksiyonel özellikleri ve etkileri hakkında bilgi verilmiş, ayrıca bakliyatların gıda alanındaki alternatif kullanımları değerlendirilmiştir.

Anahtar Kelimeler

Baklagil, Bitkisel protein, Gıda

Legumes: Functional Properties, Health Effects and Potential Uses

Öz

Legumes are dry edible seeds of plants belonging to the Fabaceae (Leguminosae) family, which include field peas, dry beans, lentils, chickpeas and faba beans. Pulses constitute an important protein source for the parts of the world population who cannot be fed with animal protein or do not prefer animal foods due to their religious and cultural habits. Legumes have high potential to improve the nutritional quality of foods due to their high protein and fiber content, gluten-free nature, low glycemic index and antioxidant potential. Legumes, which are cholesterol-free, contain potassium, magnesium, and soluble fiber, and this nature reveals their beneficial effects on human health. The awareness and demand for pulses are still growing, and new products with various pulses contain proteins and fibers with a low glycemic index. Simultaneously, the increasing interest in gluten-free, vegan, and vegetarian diets is accelerating legumes consumption. In food formulations, the technological and functional properties of legume proteins such as water and oil absorption, solubility, gel-forming, emulsifying activity, foaming capacity, and foam stability come to the fore. It can also be used in innovative food processing processes and food formulations, especially at the industrial level. In this review, information about the functional properties of legumes is given, and alternative uses of legumes in the food applications are evaluated.

Anahtar Kelimeler

Legume, Vegetable protein, Food, Legume, Vegetable protein, Food

Kaynakça

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