Firik Üretim Teknikleri ve Fonksiyonel Özellikleri

Yıl 2020, Cilt: 5 Sayı: 2, 109 - 121, 27.08.2020

Mahir Serdar Yılmaz , Ali Yıldırım

https://doi.org/10.46578/humder.773680

Cited By: 1

Öz

Türkiyede özellikle Güneydoğu Anadolu bölgesinde sıklıkla tüketilen bir buğday ürünü olan firik bulguru, besleyici özellikleri ve son dönemde özellikle üzerinde durulan fonksiyonel karakteri ile araştırıcıların ilgisini çekmektedir. Yapılan çalışmalar firik bulgurunun, demir, lif ve zengin lutein içeriğinin yanı sıra düşük glisemik indekse sahip olduğunu ve ayrıca fruktooligosakkaritler ve bazı fonksiyonel bileşikler açısından iyi bir kaynak olduğunu göstermiştir. Bu nedenle olgunlaşmamış buğdaydan elde edilen firik bulguru, fonksiyonel gıda olarak kabul edilebilir. Bu çalışmada firik bulgurunun üretim yöntemleri, besinsel ve fonksiyonel özellikleri ve ayrıca bu konuda önceden yapılmış çalışmalar ele alınmıştır.

Anahtar Kelimeler

firik, üretim teknikleri, fonksiyonel özellikler, fruktooligosakkaritler

Kaynakça

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