Fatma Nur AKGÜL, Sultan ARSLAN TONTUL

TİP 5 DİRENÇLİ NİŞASTA: NİŞASTA KATILIM KOMPLEKSLERİ

Son zamanlarda sağlık ve gıda bilincinin artması ile doğru orantılı olarak fonksiyonel gıdalara olan talep de artmıştır. Fonksiyonel gıda üretiminde tahıllar; obezite, diyabet ve kolon kanseri gibi kronik rahatsızlıkları önlemek amacıyla diyet lif açısından iyi bir alternatif olabilmektedir. Fakat tahıl kepeği gibi diyet lif içeriği yüksek olan bileşenlerden üretilen gıdaların, duyusal kalitesinin genellikle düşük olması bu tür gıdaların talep edilebilirliğini azaltmaktadır. Gıdalarda renk, koku, tat gibi duyusal özellikleri etkilemeyen dirençli nişasta (DN) ise diyet lif özelliğiyle fonksiyonel ürünlerde kullanılabilmektedir. Günümüzde beş farklı dirençli nişasta formu bulunmaktadır. Gıda endüstrisinde dirençli nişasta çeşitlerinden en fazla DN3 ve DN4 kullanılmaktadır. DN5 formu ise son yıllarda araştırılmaktadır. DN5 üretiminin kısa sürmesi, kimyasal ajan gerektirmeden doğal yöntemlerle üretilmesi, ısıl stabilizasyonunun yüksek olması ve proses sırasında uygulanan yüksek ısı-basınç etkilerinden kompleks yapısının korunması gibi üstün teknolojik özellikleri bulunmaktadır. Bu derleme makale çalışmasında DN5 üretim yöntemleri ve DN’nin sağlık üzerindeki etkileri incelenmiştir.

Anahtar Kelimeler:

nişasta, diyet lif, amiloz katılım kompleksi, glisemik indeks, starch, dietary fiber, amylose inclusion complex, glycemic index

TYPE 5 RESISTANT STARCH: STARCH INCLUSION COMPLEXES

Recently, the demand for functional foods has increased due to growing health and food awareness. In food production, grains serve as good alternatives in terms of dietary fiber, aiding in the prevention of chronic diseases such as obesity, diabetes, and colon cancer. However, the low sensory quality of foods produced from components with high dietary fiber content, such as cereal bran, diminishes the desirability of such foods. Resistant starch (RS), on the other hand, can be utilized in functional products due to its dietary fiber properties without adversely affecting sensory properties such as colour, odour, and taste. Presently, there are five different forms of resistant starch. Among them, RS3 and RS4 are the most commonly used varieties in the food industry. However, the RS5 form has gained attention in recent years. RS5 exhibits superior technological features, including shorter production times, employment of natural methods without the need for chemical agents, high thermal stabilization, and preservation of its complex structure from the high heat-pressure effects applied during the process. This review focuses on discussing RS5 production methods and their health-promoting effects were discussed.

Keywords:

starch, dietary fiber, amylose inclusion complex, glycemic index,

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