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Pseudocereals: Composition, effect on nutrition-health and usage in cereal products

Year 2020, Volume: 6 Issue: 1, 41 - 56, 01.01.2020

Nermin Bilgiçli , Nermin Bilgiçli

https://doi.org/10.3153/FH20006

Abstract

Amaranth and quinoa
cultivated in the Andean region and buckwheat originated in Central Asia are
the most important pseudocereals. While amaranth, quinoa and buckwheat have not the same genetic
structure as cereals, they have similar
chemical composition to cereals. Pseudocereals with well-balanced amino acid
composition have a high protein content,
they are also important sources of dietary fibers, phytochemicals, vitamins and minerals. There is no gluten protein in
amaranth, quinoa and buckwheat, and when
they are consumed sufficiently, they show anti-cholesterol, anticancer, antiinflammatory and antidiabetic effects.
Pseudocereals, especially used as whole flour, are important as an attractive
component to develop of gluten-free and functional
foods. In this study, chemical, nutritional and functional properties of
pseudocereals and their use in food products were compiled.

Keywords

Amaranth Quinoa Buckwheat Gluten-free food Functional food

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Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı

Year 2020, Volume: 6 Issue: 1, 41 - 56, 01.01.2020

Nermin Bilgiçli , Nermin Bilgiçli

https://doi.org/10.3153/FH20006

Abstract

Tahıl benzeri (pseudocereals) ürünlere olan ilgi son
yıllarda önemli bir artış göstermiştir. And Dağları bölgesinde yetiştirilen
amarant ve kinoa ile Orta Asya kökenli karabuğday en önemli tahıl benzeri
ürünlerdir. Amarant, kinoa ve karabuğday, tahıl ile aynı genetik yapıda
olmamalarına karşın, tahıl ürünlerine benzer kimyasal bileşime ve kullanım
alanına sahiptir. Dengeli aminoasit kompozisyonu ile birlikte yüksek oranda
protein içeren tahıl benzeri ürünler; aynı zamanda diyet lifleri,
fitokimyasallar, vitaminler ve minerallar bakımından da önemli birer kaynaktır.
Amarant, kinoa ve karabuğdayda gluten proteini bulunmamakta ve yeterli miktarda
tüketildiklerinde antikolesterol, antikanser, antiinflamatuar ve antidiyabetik
etkiler göstermektedir. Tahıl benzeri ürünler, glutensiz ve fonksiyonel
gıdaların geliştirilmesinde cazip bir bileşen olarak dikkat çekmektedir. Bu
çalışmada, tahıl benzeri ürünlerin kimyasal özellikleri beslenme-sağlık üzerine
etkileri ile tahıl ürünlerinde kullanımı derlenmiştir.

Keywords

Amarant Kinoa Karabuğday Fonksiyonel gıda Glutensiz gıda

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Primary Language Turkish
Subjects Food Engineering
Journal Section Review Articles
Authors

Nermin Bilgiçli 0000-0002-2651-9922

Nermin Bilgiçli 0000-0001-5490-9824

Publication Date January 1, 2020
Submission Date March 22, 2019
Published in Issue Year 2020Volume: 6 Issue: 1

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APA Bilgiçli, N., & Bilgiçli, N. (2020). Tahıl benzeri ürünler: Bileşimi, beslenme-sağlık üzerine etkileri ve tahıl ürünlerinde kullanımı. Food and Health, 6(1), 41-56. https://doi.org/10.3153/FH20006
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