Kavrulmuş Mısır, Buğday ve Nohut (Leblebi) Çerezlerinin Beslenme Açısından Önemli Karbonhidrat Fraksiyonları

Sağlıklı beslenme açısından diyet lifi başta olmak üzere karbonhidrat içeriği yüksek, ancak nişasta sindirim hızı ve oranı düşük gıdaların tüketilmesi önerilmektedir. Zengin karbonhidrat kaynağı olan kavrulmuş veya kızartılmış mısır, buğday ve nohut (leblebi), Türkiye'de yaygın tüketilen geleneksel çerezlerdendir. Bu çalışmada kavrulmuş tüm tane mısır, buğday ve nohut çerezlerinin kimyasal bileşimleri, toplam diyet lifi (TDL), çözünmez diyet lifi (ÇZDL), çözünür diyet lifi (ÇRDL), hızlı sindirilebilir nişasta (HSN), yavaş sindirilebilir nişasta (YSN), dirençli nişasta (DN) ve hızlıca kullanılabilir glikoz (HKG) içerikleri ile nişasta hidroliz indeksi (NHI) belirlenmiştir. Tüm tane çerezlerin düşük nemli (%1.2-4.2), orta-yüksek proteinli (%8.8-20.9), düşük-orta yağlı (%1.3-11.3) ve yüksek karbonhidratlı (%70.5-84.3) gıdalar olduğu belirlenmiştir. Çerezler, TDL (%9.2-21.9), ÇZDL (%7.1-19.1) ve ÇRDL (%2.1-4.4) bakımından zengin bulunmuştur. Nohut çerezlerinin nişasta sindirim hızları ve oranlarının mısır ve buğday çerezlerinden daha düşük olduğu saptanmıştır. Çerezlerin HKG içerikleri (%15.9-59.4) ile NHI (20.1-81.7) arasında önemli korelasyon (r=0.90, P< 0.01) bulunmuştur. Mısır cipsiyle karşılaştırıldığında, tüm tane çerezler düşük yağlı, yüksek lifli ve yavaş sindirilen gıdalardır.

Nutritionally Important Carbohydrate Fractions in Roasted Corn, Wheat and Chickpea (Leblebi) Snacks

Foods that are rich in carbohydrates, particularly dietary fiber, with reduced rate and extent of starch digestion are recommended for healthy nutrition. Roasted or fried corn, wheat and chickpea (leblebi) are among the carbohydraterich traditional snacks commonly consumed in Turkey. This study was conducted to investigate proximate compositions, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF), rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and rapidly available glucose (RAG) contents and starch hydrolysis index (SHI) of the snacks. The snacks were low in moisture (1.2-4.2%), medium-to-high in protein (8.8-20.9%), low-to-medium in fat (1.3-11.3%) and high in carbohydrate (70.5-84.3%). The snacks were quite rich in TDF (9.2-21.9%), IDF (7.1-19.1%) and SDF (2.1-4.4%). In terms of the rate and extent of starch digestion, chickpea snacks had lower values than corn and wheat snacks. A significant correlation (r=0.90, P< 0.01) was found between SHI (20.1-81.7) and RAG contents (15.9- 59.4%). In conclusion, compared to corn chips, the whole-grain snacks are low-fat, high-fiber and slowly digested foods.

PDF

___

[1] Sayaslan, A., 2005. Sağlıklı beslenme açısından gıdaların glisemik indeksi. Dünya Gıda 10: 84-91.
[2] Anonim, 1989. Diet and Health: Implications for Reducing Chronic Disease Risk. National Academy Press, Washington DC.
[3] Nantel, G., 1999. Carbohydrates in human nutrition. Food Nutrition and Agriculture 24: 6-10.
[4] Akarçay, E., Oğuz, A., Telaşeli, Ö., Sayaslan, A., 2006. Gıdalardaki nişastanın sindirim hızı ve oranının sağlıklı beslenmedeki yeri ve önemi. Hububat 2006 - Hububat Ürünleri Teknolojisi Kongresi, 7-8 Eylül, 2006, Gaziantep, Bildiri Kitapçığı, p210-219.
[5] Englyst, H.N., Kingman, S.M., Cummings, J.H., 1992. Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46: 33-50.
[6] Bjorck, I., Granfeldt, Y., Liljeberg, H., Tovar, J., Asp, N.G., 1994. Food properties affecting the digestion and absorption of carbohydrates. American Journal of Clinical Nutrition 59: S699- S705.
[7] Asp, N.G., 1996. Dietary carbohydrates: Classification by chemistry and physiology. Food Chemistry 57: 9-14.
[8] Venn, B.J., Mann, J.I., 2004. Cereal grains, legumes and diabetes. European Journal of Clinical Nutrition 58: 1443-1461.
[9] Vosloo, M.C., 2005. Some factors affecting the digestion of glycemic carbohydrates and the blood glucose response. Journal of Family Ecology and Consumer Sciences 33: 1-9.
[10] Englyst, H.N., Cummings, J.H., 1985. Digestion of polysaccharides of some cereal foods in human small intestine. American Journal of Clinical Nutrition 42: 778-787.
[11] Colonna, P., Leloup, V., Buleon, A., 1992. Limiting factors of starch hydrolysis. European Journal of Clinical Nutrition 46: S17-S32.
[12] Jenkins, D.J.A., Wolever, T.M.S., Taylor, R.H., Barker, H., Fielden, H., Baldwin, J.M., Bowling, A.C., Newman, H.C., Jenkins, A.L., Goff, D.V., 1981. Glycemic index of foods: A physiological basis for carbohydrate exchange. American Journal of Clinical Nutrition 34: 362-366.
[13] Miller, C.J., 2002. Contradictions and Challenges: A look at the Glycemic Index. Wheat Foods Council, Parker, CO, 12p.
[14] Englyst, K.N., Vinoy, S., Englyst, H.N., Lang, V., 2003. Glycemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition 89: 329-339.
[15] Goni, I., Garcia-Alonso, A., Saura-Calixto, S., 1997. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research 17: 427-437.
[16] Bravo, L., Englyst, H.N., Hudson, G.J., 1998. Nutritional evaluation of carbohydrates in the Spanish diet: Non-starch polysaccharides and in vitro starch digestibility of breads and breakfast products. Food Research International 31: 129- 135.
[17] Aarathi, A., Urooj, A., Puttaraj, S., 2003. In vitro starch digestibility and nutritionally important starch fractions in cereals and their mixtures. Starch/Stärke 55: 94-99.
[18] Jenkins, D.J.A., Wolever, T.M.S., Kalmusky, J., 1985. Low glycemic index foods in the management of the hyperlipidemia. American Journal of Clinical Nutrition 42: 604-617.
[19] Wolever, T.M.S., Jenkins, D.J.A., Vuksan, V., Jenkins, A.L., Wong, G.S., Josse, R.G., 1992. Beneficial effect of low-glycemic index diet in overweight NIDDM subjects. Diabetes Care 15: 562-564.
[20] Englyst, K.N., Englyst, H.N., Hudson, G.J., Cole, T.J., Cummings, J.H., 1999. Rapidly available glucose in foods: An in vitro measurement that reflects the glycemic response. American Journal of Clinical Nutrition 69: 448-454.
[21] Delcour, J.A., Eerlingen, R.C., 1996. Analytical implications of the classification of resistant starch as dietary fiber. Cereal Foods World 41: 85-86.
[22] Thebaudin, J.Y., Lefebvre, A.C., Harrington, M., Bourgeois, C.M., 1997. Dietary fibers: Nutritional and technological interest. Trends in Food Science and Technology 8: 41-48.
[23] Thompson, D.B., 2000. Strategies for the manufacture of resistant starch. Trends in Food Science and Technology 11: 245-253.
[24] Flamm, G., Glinsmann, W., Kritchevsky, D., Prosky, L., Roberfroid, M., 2001. Inulin and oligofructose as diatary fiber: A review of the evidence. Critical Reviews in Food Science and Nutrition 41: 353-362.
[25] Tungland, B.C., Meyer, D., 2002. Nondigestible oligo- and polysaccharides (dietary fiber): Their physiology and role in human health and food. Comprehensive Reviews in Food Science and Food Safety 3: 73-92.
[26] Nugent, A.P., 2005. Review: Health properties of resistant starch. British Nutrition Foundation Nutrition Bulletin 30: 27-54.
[27] El, S.N., 1999. Determination of glycemic index for some breads. Food Chemistry 67: 67-69.
[28] Taş, A.A., El, S.N., 2000. Determination of nutritionally important starch fractions of some Turkish breads. Food Chemistry 70: 493-497.
[29] Hoseney, R.C., 1994. Principles of Cereal Science and Technology (2nd ed). American Association of Cereal Chemists, St. Paul, MN.
[30] Gray, J., 2003. Carbohydrates: Nutritional and Health Aspects. International Life Sciences Institute, Brussels.
[31] Azizah, A.H., Zainon, H., 1997. Effect of processing on dietary fiber contents of selected legumes and cereals. Malaysian Journal of Nutrition 3: 31-136.
[32] Rashmi, S., Urooj, A., 2003. Effect of processing on nutritionally important starch fractions in rice varieties. International Journal of Food Sciences and Nutrition 54: 27-36.
[33] Riaz, M.N., 2004. Snack foods - processing. In Encyclopedia of Grain Science (Vol. III), Edited by H. Corke and C.E. Walker, Elsevier Ltd., Amsterdam, 98-108p.
[34] Guy, R.C.E., 2004. Extrusion technologies. In Encyclopedia of Grain Science (Vol. I), Edited by H. Corke and C.E. Walker, Elsevier Ltd., Amsterdam, 366-371p.
[35] Englyst, H.N., Kingman, S.M., 1990. Dietary fiber and resistant starch: A nutritional classification of plant polysaccharides. In Dietary Fiber, Edited by D. Kritchevsky, C. Bonfield and J.W. Anderson, Plenum Press, New York, 498p.
[36] Coşkuner, Y., Karababa, E., 2004. Leblebi: A roasted chickpea product as a traditional Turkish snack food. Food Reviews International 20: 257- 274.
[37] Köksel, H., Sivri, D., Scanlon, M.G., Bushuk, W., 1998. Comparison of physical properties of raw and roasted chickpeas (leblebi). Food Research International 31: 659-665.
[38] AACC, 2000. Approved Methods (10th ed). American Association of Cereal Chemists, St. Paul, MN.
[39] AOAC, 2000. Official Methods of Analysis (17th ed). Association of Official Analytical Chemists International, Gaithersburg, MA.
[40] Bilgir, B., 1976. Türk Leblebilerinin Yapılışı ve Bileşimi Üzerinde Araştırmalar. Ege Üniversitesi Ziraat Fakültesi Yayınları, İzmir.
[41] Sağlam, H., 2006. Farklı Kavurma Sıcaklık ve Sürelerinin Leblebilerin Kalitesi Üzerine Etkisinin İncelenmesi. Yüksek Lisans Tezi, SDÜ Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Isparta.
[42] Topping, D.L., Fukushima, M., Bird, A.R., 2003. Resistant starch as a prebiotic and symbiotic: State of the art. Proceedings of the Nutrition Society 62: 171-176.
[43] Hoover, R., Zhou, Y., 2003. In vitro and in vivo hydrolysis of legume starches by ?-amylase and resistant starch formation in legumes - A review. Carbohydrate Polymers 54: 401-417.
[44] Muir, J.G., O'Dea, K., 1992. Measurement of resistant starch: Factors affecting the amount of starch escaping digestion in vitro. American Journal of Clinical Nutrition 56: 123-127.
[45] Jacobs, H., Delcour, J.A., 1998. Hydrothermal modifications of granular starch with retention of the granular structure: A review. Journal of Agricultural and Food Chemistry 46: 2895-2905.
[46] Alsaffar, A.A., 2011. Effect of food processing on the resistant starch content of cereal and cereal products - a review. International Journal of Food Science and Technology 46: 455-462.
[47] Perera, A., Meda, V., Tyler, R.T., 2010. Resistant starch: A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch contents of foods. Food Research International 43: 1959-1974.
[48] Englyst, H.N., Veenstra, J., Hudson, G.J., 1996. Measurement of rapidly available glucose (RAG) in plant foods: A potential in vitro predictor of the glycemic response. British Journal of Nutrition 75: 327-337.