Fatma HAYIT, Burçin YILMAZ

15755

KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ

Kinoa doğal olarak sahip olduğu bileşenleri ile son zamanlarda adından bahsettirmektedir. Çok farklı iklim şartlarında yetiştirilebilir olması, üretimine ve ürün tedariğine kolaylık sağlamaktadır. Önemli miktarlarda protein, yağ, diyet lif içermesi, bazı mineral ve vitaminlerce zengin olması özellikle içerdiği esansiyel aminoasitlerden dolayı besleyici değeri yüksektir. Gluten içermemesinden dolayı çölyak hastaları için üretilen ürünlerin çeşitliliğini arttırması yanında ekmek üretiminde kullanımı ile ekmeklerde protein, yağ ve kül miktarını olumlu etkilemektedir. Ekmek hacmi üzerinde gluten içermemesinden dolayı olumsuz etkiye neden olurken çölyak hastalarına yönelik olarak üretilen ekmeğin besinsel değerini ve duyusal özelliklerini arttırmaktadır. Bu çalışmada kinoa bitkisi incelenmiş, sağlıkla olan ilgisini değerlendirebilmek için özellikleri araştırılmıştır. Ekmek ve unlu mamüller üretiminde kullanımı ve bu ürünlerde oluşturduğu fiziksel, kimyasal, tesktürel ve duyusal etkileri hakkında bilgi verilmiştir.
Anahtar Kelimeler:

Kinoa, Ekmek, Kalite

THE IMPORTANCE OF QUINOA, ITS USE IN BAKERY PRODUCTS AND ITS EFFECTS ON HEALTH

Quinoa is very popular recently with its natural content. Being able to be cultivated in very different climatic conditions ensures advantages of convenience in farming and procurement. Quinoa includes protein, oil, dietary fibre, mineral and vitamin and especially essential amino acids which increase its nutritive value. Due to has no gluten, provide diversity in products for celiac patients. Amount of protein, oil and ash are effected positively when it used in bread making. While improving the nutritional value and sensory propeties of the bread produced for celieac dieseas, causes a negative effect on the volume due to not containing gluten. In this study, the quinoa plant was examined and its characteristics were investigated in order to evaluate its relevance to health. It contains information about the use of bread and bakery products and the physical, chemical, textrual and sensory applications it creates in these products.
Keywords:

Quinoa, Bread, Quality,

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Journal of Scientific Reports-C-Cover
  • Başlangıç: 2020
  • Yayıncı: Kütahya Dumlupınar Üniversitesi
Arşiv
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