Tahıl Esaslı Beta-glukan İlavesinin Gıdaların Teknolojik ve Fonksiyonel Özelliklerine Etkisi

Son yıllarda diyet liflerinin gıdalardaki kullanımı, sağlığa olan faydalarının ortaya konulmasıyla gittikçe artmaktadır. Suda çözünen diyet lifi olarak betaglukan, özellikle yulaf ve arpada bulunan bir polisakkarittir. Betaglukanın kalp damar hastalıklarının tedavisinde, kandaki kolesterolü düşürmede, kan şekeri seviyesini dengelemede ve obeziteyi önlemedeki olumlu etkileri bazı gıdaların üretiminde fonksiyonel bir bileşen olarak kullanılmasını yaygınlaştırmıştır. Betaglukanın yararlı fizyolojik etkilerinin yanında çeşitli gıdalara tekstür kazandırma, jelleştirme, emülsifiye ve stabilize etme etkilerinin olduğu belirtilmektedir. Tahıl, et ve süt ürünlerinde; viskoziteyi artırmak, süt yağını ikame etmek ve reolojik özellikleri geliştirmek amacıyla kullanılmaktadır. Mekanik özellikleri ve moleküler ağırlıklarına bağlı olarak ambalaj materyali üretiminde de faydalanılmaktadır. Bu çalışma ile bazı gıdalara tahıl kaynaklı betaglukan ilavesinin ürünün teknolojik ve fonksiyonel özelliklerine etkisi yapılan çalışmalar ışığında ortaya konulmuştur.

Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods

Nowadays usage of dietary fibers in foods has been increasing duo to revealing of health benefits. Beta-glucans found especially in oats and barley, are polysaccharide and source of water-soluble dietary fiber. Positive effects of beta-glucans like healing coronary-heart disease, lowering blood cholesterol level, balancing blood sugar level and preventing obesity, made beta-glucans widespread functional food components for producing various foods. In addition to beneficial physiological effects of beta-glucans, they texturize, gelatinize, emulsify and stabilize the foods. They increase viscosity, replace fat and enhance rheological properties in cereal, meat and dairy products. They are also used to produce packing material depending on their mechanical properties and molecular weights. In this review, effects of addition of cereal based beta-glucans on technological and functional properties of various foods are revealed based on previous studies.

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