Abdulvahit SAYASLAN, Emin AKARÇAY, Mehmet TOKATLI

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

Anahtar Kelimeler:

Mısır, Buğday, Nohut, Çerez, Karbonhidrat fraksiyonları

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

Keywords:

Corn, Wheat, Chickpea, Snack, Carbohydrate fractions,

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