Ekmek Yapımında Kullanılan Farklı Kurubaklagil ve Tahıl Unlarının Sağlık Üzerine Etkileri

Yıl 2024, , 941 - 953, 31.08.2024

Yasemin Tuğba Öğünç , Neslişah Rakıcıoğlu

https://doi.org/10.38079/igusabder.1391176

Öz

Bulaşıcı olmayan kronik hastalıkların global pandemisi düşünüldüğünde, sağlığı iyileştirici etkileri olan fonksiyonel besinlerin geliştirilmesi önem arz etmektedir. Dünya genelinde günlük alınan diyet enerjisinin önemli bölümünü oluşturan ekmeğin, tüketicilerin günlük besin ögesi gereksinimlerini karşılamak üzere düşük maliyetli bitkisel kaynaklarla zenginleştirilmesi üzerine çalışmalar yapılmaktadır. Baklagiller ve tahıllar; diyet posası, vitaminler, mineraller ve fitokimyasalların zengin kaynağıdır. Bunların unlarının ekmek yapımına dahil edilmesi sağlık üzerinde olumlu etkilere sahip olmakla birlikte ekmeklerin yüksek fitik asit içeriği, demir ve çinko gibi minerallerin emiliminde bozukluklara neden olabilmektedir. Bu derleme çalışma, buğday ununa ikame edilen farklı kurubaklagil ve tahıl unlarının, ekmeğin besin ögesi içeriğine katkısı ve sağlıkla ilişkili diğer faktörlere olası etkisinin incelenmesi amaçlanmıştır.

Anahtar Kelimeler

Ekmek, Baklagil unu, Besin ögesi, Fitik asit

Effects on Health of Different Legumes and Cereal Flours Used in Bread Making

Öz

Considering the global pandemic of non-communicable chronic diseases, it is important to develop functional foods with health-improving effects. Studies are carried out on enriching bread, which constitutes an important part of the daily dietary energy worldwide, with low-cost plant sources to meet the daily nutritional requirements of consumers. Legumes and cereals are rich sources of dietary fiber, vitamins, minerals, and phytochemicals. Although the inclusion of their flours in bread making has positive effects on health, the high phytic acid content of breads can cause disorders in the absorption of minerals such as iron and zinc. This review study aims to examine the possible effects of different legumes and cereal flours substituted for wheat flour on the nutrient content of bread and other health-related factors.

Anahtar Kelimeler

Bread, Legume flour, Nutrient, Phytic acid

Kaynakça

• 1. Carocho M, Morales P, Ciudad-Mulero M, et al. Comparison of different bread types: Chemical and physical parameters. Food Chemistry. 2020;310:125954. doi: 10.1016/j.foodchem.2019.125954.
• 2. Olakanmi SJ, Jayas DS, Paliwal J. Implications of blending pulse and wheat flours on rheology and quality characteristics of baked goods: a review. Foods. 2022;11(20):3287. doi: 10.3390/foods11203287.
• 3. Torbica A, Belović M, Tomić J. Novel breads of non-wheat flours. Food Chemistry. 2019;282:134-140. doi: 10.1016/j.foodchem.2018.12.113.
• 4. Mariscal-Moreno RM, Chuck-Hernández C, Figueroa-Cárdenas JdD, Serna-Saldivar SO. Physicochemical and nutritional evaluation of bread ıncorporated with Ayocote Bean (Phaseolus coccineus) and Black Bean (Phaseolus vulgaris). Processes. 2021;9(10):1782. doi: 10.3390/pr9101782.
• 5. Boukid F, Zannini E, Carini E, Vittadini E. Pulses for bread fortification: A necessity or a choice? Trends in Food Science & Technology. 2019;88:416-428. doi: 10.1016/j.tifs.2019.04.007.
• 6. Bojňanská T, Musilová J, Vollmannová A. Effects of adding legume flours on the rheological and breadmaking properties of dough. Foods. 2021;10(5):1087. doi: 10.3390/foods10051087.
• 7. Escobedo A, Mojica L. Pulse‐based snacks as functional foods: Processing challenges and biological potential. Comprehensive Reviews in Food Science and Food Safety. 2021;20(5):4678-4702. doi: 10.1111/1541-4337.12809.
• 8. Bender D, Schönlechner R. Recent developments and knowledge in pseudocereals including technological aspects. Acta Alimentaria. 2021;50(4):583-609. doi: 10.1556/066.2021.00136.
• 9. Coţovanu I, Ungureanu-Iuga M, Mironeasa S. Investigation of quinoa seeds fractions and their application in wheat bread production. Plants. 2021;10(10):2150. doi:10.3390/plants10102150.
• 10. Torbica A, Belović M, Popović L, Čakarević J, Jovičić M, Pavličević J. Comparative study of nutritional and technological quality aspects of minor cereals. Journal of Food Science and Technology. 2021;58(1):311-322. doi: 10.1007/s13197-020-04544-w.
• 11. Molfetta M, Celano G, Minervini F. Functional, nutritional, and sensory quality of mixed flours-based breads as compared to durum wheat semolina-based breads. Foods. 2021;10(7):1613. doi: 10.3390/foods10071613.
• 12. Ibidapo OP, Henshaw FO, Shittu TA, Afolabi WA. Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’flour blends. Scientific African. 2020;10:e00622. doi: 10.1016/j.sciaf.2020.e00622.
• 13. Binou P, Yanni AE, Karathanos VT. Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: A review. Critical Reviews in Food Science and Nutrition. 2022;62(10):2722-2740. doi: 10.1080/10408398.2020.1858020.
• 14. Erbersdobler H, Barth C, Jahreis G. Legumes in human nutrition. Nutrient content and protein quality of pulses. Ernahrungs Umschau. 2017;64(9):134-139. doi: 10.4455/eu.2017.034.
• 15. Man S, Păucean A, Muste S, Pop A. Effect of the chickpea (Cicer arietinum L.) flour addition on physicochemical properties of wheat bread. Bulletin UASVM Food Science and Technology. 2015;72(1):41-49. doi: 10.15835/buasvmcn-fst:11023.
• 16. Xiao Y, Huang L, Chen Y, Zhang S, Rui X, Dong M. Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread. CyTA-Journal of Food. 2016;14(4):621-631. doi: 10.1080/19476337.2016.1188157
• 17. Millar KA, Barry-Ryan C, Burke R, McCarthy S, Gallagher E. Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour. Innovative Food Science & Emerging Technologies. 2019;56:102189. doi: 10.1016/j.ifset.2019.102189.
• 18. Hertzler SR, Lieblein-Boff JC, Weiler M, Allgeier C. Plant proteins: assessing their nutritional quality and effects on health and physical function. Nutrients. 2020;12(12):3704. doi: 10.3390/nu12123704
• 19. Mariotti F, Gardner CD. Dietary protein and amino acids in vegetarian diets-a review. Nutrients. 2019;11(11). doi: 10.3390/nu11112661.
• 20. Wang X, Lao X, Bao Y, Guan X, Li C. Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread. Food Hydrocolloids. 2021;119:106840. doi: 10.1016/j.foodhyd.2021.106840.
• 21. Zięć G, Gambuś H, Lukasiewicz M, Gambuś F. Wheat bread fortification: the supplement of teff flour and chia seeds. Applied Sciences. 2021;11(11):5238. doi: 10.3390/app11115238.
• 22. Augustin LSA, Kendall CWC, Jenkins DJA, et al. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). Nutrition, Metabolism and Cardiovascular Diseases. 2015;25(9):795-815. doi: 10.1016/j.numecd.2015.05.005.
• 23. Gallo V, Romano A, Ferranti P, D’Auria G, Masi P. Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times. Food Structure. 2022;33:100284. doi: 10.1016/j.foostr.2022.100284.
• 24. Punia Bangar S, Sharma N, Singh A, Phimolsiripol Y, Brennan CS. Glycaemic response of pseudocereal-based gluten-free food products: a review. International Journal of Food Science & Technology. 2022;57(8):4936-4944. doi: 10.1111/ijfs.15890.
• 25. Shao S, Yi X, Li C. Main factors affecting the starch digestibility in Chinese steamed bread. Food Chemistry. 2022;393:133448. doi: 10.1016/j.foodchem.2022.133448.
• 26. Beltrão Martins R, Nunes MC, Gouvinhas I, et al. Apple flour in a sweet gluten-free bread formulation: impact on nutritional value, glycemic index, structure and sensory profile. Foods. 2022;11(20):3172. doi: 10.3390/foods11203172.
• 27. Hefni ME, Thomsson A, Witthöft CM. Bread making with sourdough and intact cereal and legume grains–effect on glycaemic index and glycaemic load. International Journal of Food Sciences and Nutrition. 2021;72(1):134-142. doi: 10.1080/09637486.2020.1769568.
• 28. Bajka BH, Pinto AM, Ahn-Jarvis J, et al. The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants. Food Hydrocolloids. 2021;114:106565. doi: 10.1016/j.foodhyd.2020.106565.
• 29. Zafar TA, Aldughpassi A, Al-Mussallam A, Al-Othman A. Microstructure of whole wheat versus white flour and wheat-chickpea flour blends and dough: impact on the glycemic response of pan Bread. International Journal of Food Science. 2020;2020:8834960. doi: 10.1155/2020/8834960.
• 30. Zafar TA, Al-Hassawi F, Al-Khulaifi F, Al-Rayyes G, Waslien C, Huffman FG. Organoleptic and glycemic properties of chickpea-wheat composite breads. J Food Sci Technol. 2015;52(4):2256-63. doi: 10.1007/s13197-013-1192-7.
• 31. Johnson S, Thomas S, Hall R. Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast. European Journal of Clinical Nutrition. 2005;59(2):169-176. doi: 10.1038/sj.ejcn.1602054.
• 32. Cao H, Wang C, Li R, Guan X, Huang K, Zhang Y. Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread. Food Chemistry: X. 2022;15:100428. doi: 10.1016/j.fochx.2022.100428
• 33. Xu X, Luo Z, Yang Q, Xiao Z, Lu X. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread. Food Chemistry. 2019;294:87-95. doi: 10.1016/j.foodchem.2019.05.037.
• 34. Gómez M, Gutkoski LC, Bravo-Núñez Á. Understanding whole-wheat flour and its effect in breads: A review. Comprehensive Reviews in Food Science and Food Safety. 2020;19(6):3241-3265. doi: 10.1111/1541-4337.12625.
• 35. Nie T, Cooper GJ. Mechanisms underlying the antidiabetic activities of polyphenolic compounds: A review. Frontiers in Pharmacology. 2021;12:3536. doi: 10.3389/fphar.2021.798329.
• 36. Wahab IA, Mong J. Waste water of various boiled legumes as potential of radical scavenging agents. IOP Publishing. 2021:012069. doi: 10.1088/1755-1315/756/1/012069.
• 37. Rahaman MM, Hossain R, Herrera-Bravo J, et al. Natural antioxidants from some fruits, seeds, foods, natural products, and associated health benefits: An update. Food Sci Nutr. 2023;11(4):1657-1670. doi: 10.1002/fsn3.3217.
• 38. Bouhlal O, Taghouti M, Benbrahim N, Benali A, Visioni A, Benba J. Wheat-lentil fortified flours: health benefits, physicochemical, nutritional and technological properties. Journal Materials Environmental Science. 2019;10(11):1098-1106.
• 39. Sidhu JS, Zafar T, Almusallam A, Ali M, Al-Othman A. Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics. Arab Gulf Journal of Scientific Research. 2024;42(2):290-305. doi: 10.1108/AGJSR-09-2022-0178.
• 40. Plustea L, Negrea M, Cocan I, et al. Lupin (Lupinus spp.)-fortified bread: a sustainable, nutritionally, functionally, and technologically valuable solution for bakery. Foods. 2022;11(14):2067. doi: 10.3390/foods11142067.
• 41. Çelik M, İlyasoğlu H. Effect of replacement of wheat flour with black lentil flour on bread quality. St. Cerc. St. CICBIA. 2022;22(3):255-263.
• 42. Carcea M, Turfani V, Narducci V, et al. Bread for the aging population: the effect of a functional wheat–lentil bread on the immune function of aged mice. Foods. 2019;8(10):510. doi: 10.3390/foods8100510.
• 43. Boeriu AE, Liliana BC, Canja CM, Gavrila C. Effect of red lentil flour addition on total polyphenols content and antioxidant capacity of frozen dough bread. Revista de Chimie. 2020;71(10):108-117. doi: 10.37358/Rev.Chim.1949.
• 44. Chlopicka J, Pasko P, Gorinstein S, Jedryas A, Zagrodzki P. Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT - Food Science and Technology. 2012;46(2):548-555. doi: 10.1016/j.lwt.2011.11.009.
• 45. Bailey RL, West KP Jr., Black RE. The epidemiology of global micronutrient deficiencies. Ann Nutr Metab. 2015;66 Suppl 2:22-33. doi: 10.1159/000371618.
• 46. Rusu IG, Suharoschi R, Vodnar DC, et al. Iron supplementation influence on the gut microbiota and probiotic intake effect in iron deficiency—A literature-based review. Nutrients. 2020;12(7):1993. doi: 10.3390/nu12071993.
• 47. Türkiye Beslenme ve Sağlık Araştırması (TBSA) 2017. T.C. Sağlık Bakanlığı, Yayın No:1132, 2019.
• 48. Dashti B, Al-Waalan T, Al-Fili B, Khashawi R, Al- Azmi B, Ejaz M. Establishment of a phytate database in kuwait for frequently consumed traditional and composite dishes in Kuwait: A study on the role of phytate in the bioavailability of iron and zinc using phytate-mineral molar ratios. Journal of Food Composition and Analysis. 2023;121:105387. doi: 10.1016/j.jfca.2023.105387.
• 49. Ramírez-Ojeda AM, Moreno-Rojas R, Cámara-Martos F. Mineral and trace element content in legumes (lentils, chickpeas and beans): Bioaccesibility and probabilistic assessment of the dietary intake. Journal of Food Composition and Analysis. 2018;73:17-28. doi: 10.1016/j.jfca.2018.07.007.
• 50. Benayad A, Taghouti M, Benali A, Aboussaleh Y, Benbrahim N. Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread. Saudi Journal of Biological Sciences. 2021;28(1):635-642. doi: 10.1016/j.sjbs.2020.10.053.
• 51. Burgos VE, Binaghi MJ, de Ferrer PAR, Armada M. Effect of precooking on antinutritional factors and mineral bioaccessibility in kiwicha grains. Journal of Cereal Science. 2018;80:9-15. doi: 10.1016/j.jcs.2017.12.014.
• 52. Silva VM, Putti FF, White PJ, Reis ARd. Phytic acid accumulation in plants: Biosynthesis pathway regulation and role in human diet. Plant Physiology and Biochemistry. 2021;164:132-146. doi: 10.1016/j.plaphy.2021.04.035.
• 53. Cichońska P, Ziarno M. Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics. Microorganisms. 2022;10(1):91. doi: 10.3390/microorganisms10010091.
• 54. Petroski W, Minich DM. Is There such a thing as “anti-nutrients”? a narrative review of perceived problematic plant compounds. Nutrients. 2020;12(10):2929. doi: 10.3390/nu12102929.
• 55. Hager AS, Wolter A, Jacob F, Zannini E, Arendt EK. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science. 2012;56(2):239-247. doi: 10.1016/j.jcs.2012.06.005.
• 56. De Angelis D, Pasqualone A, Allegretta I, et al. Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse. Heliyon. 2021;7(2):e06177. doi: 10.1016/j.heliyon.2021.e06177.
• 57. Bilgiçli N, İbanoğlu Ş. Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread. Journal of Food Science and Technology. 2015;52:7525-7529. doi: 10.1007/s13197-015-1770-y.
• 58. Miranda-Ramos KC, Sanz-Ponce N, Haros CM. Evaluation of technological and nutritional quality of bread enriched with amaranth flour. LWT. 2019;114:108418. doi: 10.1016/j.lwt.2019.108418.
• 59. Miranda-Ramos K, Millán-Linares MC, Haros CM. Effect of chia as breadmaking ingredient on nutritional quality, mineral availability, and glycemic index of bread. Foods. 2020;9(5):663. doi: 10.3390/foods9050663.