Fatma Nur KILINÇER, Mustafa Kürşat DEMİR

ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ

Bu çalışmada buğday, arpa, yulaf, kinoa, amarant, yeşil mercimek, nohut ve maş fasulyesi taneleri hedef alınmış olup, bu tanelerin farklı sürelerde (1, 3 ve 5 gün) çimlendirilmesi ve çimlendirme sonucunda değişimleri incelenmiştir. Çimlendirme süresi arttıkça, tanelerin L*, a* ve b* değerlerinin azaldığı tespit edilmiştir. Çimlendirme ile tanelerin; kül, ham protein ve yağ miktarları artmıştır. Ham tanelere kıyasla çimlendirilmiş örneklerin, daha yüksek fenolik madde içerdiği ve çimlendirme süresinin artmasına bağlı olarak fitik asit miktarının azaldığı tespit edilmiştir. Ayrıca; baklagillerin ham protein oranının yaygın tahıllara kıyasla daha yüksek, bu tahılların da ham yağ oranının baklagillere kıyasla daha düşük olduğu ve en yüksek toplam fenolik madde içeriğine pseudo-tahılların sahip olduğu bunu da baklagillerin takip ettiği gözlenmiştir. Sonuç olarak tahıl, pseudo-tahıl ve baklagil tanelerinin çimlendirilmesi ile mevcut kimyasal özelliklerinin geliştirilebileceği ve fonksiyonelliğinin arttırılabileceği, başta tahıl ve tahıl ürünlerinde olmak üzere birçok gıda üretiminde kullanılabileceği kanaatine varılmıştır.

Anahtar Kelimeler:

Baklagil, çimlendirme, fitik asit, tahıl

PHYSICAL AND CHEMICAL PROPERTIES OF GERMINATED SOME CEREALS AND LEGUMES

In this study, grains of wheat, barley, oat, quinoa, amaranth, green lentil, chickpea and mung bean were investigated in terms of their changes after germination at different times (1, 3 and 5 days). As the germination time increased, the L*, a* and b* and values of the grains decreased. Germination led to increase in the amount of ash, crude protein and fat. It was found that along with the increase in germination time, the germinated samples contained higher phenolic material compared to the raw grain and decreased the amount of phytic acid. Also, crude protein in legumes was higher than common grains, that the crude fat content of common grains was lower than legumes, besides pseudocereals contained the highest amount of total phenolics which was followed by legumes. As a result, germination of grains, pseudocereals and legume grains showed that their present chemical properties and functionality can be improved and they can be used in the production of many foods, especially in cereal products.

Keywords:

legume, germination, phytic acid, grain,

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