Karabuğday: Bileşimi ve Gıdalarda Kullanılması
Karabuğday (Fagopyrum esculentum Moench ve Fagopyrum tataricum (L.) Gaertn), bileşiminde yüksek oranda protein, diyet lif, vitamin, mineral madde, temel çoklu doymamış yağ asitleri bulundurmakta, başta rutin olmak üzere önemli antioksidanlar ve fenolik bileşenler için kaynak oluşturmaktadır. Protein biyo-yararlılığının yüksek olmasının yanı sıra gluten içermemesi nedeni ile çölyak hastalarının beslenmesine uygun, besleyici değeri yüksek önemli bir alternatif olmaktadır. Karabuğday, çeşitli yöresel ürünlerde ham bileşen olarak yer alıp insan beslenmesindeki yerini günümüze kadar korumuştur. Beslenmedeki öneminin ve sağlık üzerine olumlu etkilerinin son yıllarda yeniden keşfedilmesiyle birlikte beslenmede ve birçok gıda formülasyonunda önemli bir bileşen olarak artan bir popülerlik ile kullanılmaktadır. Bu çalışmada, karabuğdayın kimyasal bileşimi ve karabuğday kullanılarak geliştirilen gıdalar hakkında bilgi verilmiştir.
Buckwheat: Composition and Potential Usages in Foods
Buckwheat (Fagopyrum esculentum Moench and Fagopyrum tataricum (L.) Gaertn) contains high amounts of protein, dietary fiber, vitamins, minerals, essential polyunsaturated fatty acids and also a good source of important antioxidants such as rutin and phenolic compounds. In addition to its high protein bioavailability, buckwheat is also an important nutritional alternative to celiac patients due to gluten-free structure. Buckwheat has been utilized as a food raw material in production of various local food products. With the renewed interest due to its nutritive and health promoting value, it has been used with an increasing popularity as an important ingredient in diets and many new food products and also has significant potential for the functional food industry. In this study, chemical composition of buckwheat and literature on the present uses of buckwheat in foodstuffs are described.
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