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

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