FİLİZLENME İŞLEMİNİN FİTOKİMYASAL BİLEŞİKLER ÜZERİNE ETKİSİ
Küçük Resim Yok
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Filizlenmiş tohumlar ve filizler fonksiyonel gıda olarak tüketilmesinin yanı sıra gıda endüstrisinde kahvaltılık ürünler, salatalar, çorbalar, makarna ve unlu mamuller gibi çeşitli gıdalarda fonksiyonel bileşen olarak da kullanılmaktadır. Filizlenme işlemi ile özellikle fenolik bileşikler, vitaminler, mineraller ve aminoasitler gibi besin öğelerinin miktarı artarken; fitik asit, oligosakkaritler, tripsin inhibitörleri ve siyanojenik glikozitler gibi bazı bileşiklerin miktarı ise azalmaktadır. Filizlenme işlemi sırasında lipidler, karbonhidratlar ve depo proteinleri yıkılarak basit ve sindirimi daha kolay bileşikler meydana gelmektedir. Sıcaklık, süre ve ışık gibi filizlenme koşulları ile kültürel çeşitliliğin filizlenmiş tohumlarda ve filizlerde fitokimyasal bileşikler üzerine önemli düzeyde etkisi bulunmaktadır. Bu çalışmada, çeşitli tohum filizle
Sprouted seeds and sprouts were consumed as functional foods and also they were used as functional ingredient in many different foods including breakfast items, salads, soups, pasta and baked products in the food industry. Sprouting process increase the nutritional components especially in phenolic compounds, vitamins, minerals and amino acids whereas, antinutritional factors such as phytic acid, oligosaccharides, trypsin inhibitors and gynogenic glycosides decrease. The lipids, carbohydrates and storage proteins are disintegrated into basical and more digestible nutrient units during sprouting process. Sprouting conditions as temperature, time and light and also cultivar variety had significant effects on phytochemical compounds in sprouted seeds and sprouts. In this study, it was investigated the content of phytochemical compounds in various seed sprouts (cereals, legumes, oil seeds, vegetables and others).
Sprouted seeds and sprouts were consumed as functional foods and also they were used as functional ingredient in many different foods including breakfast items, salads, soups, pasta and baked products in the food industry. Sprouting process increase the nutritional components especially in phenolic compounds, vitamins, minerals and amino acids whereas, antinutritional factors such as phytic acid, oligosaccharides, trypsin inhibitors and gynogenic glycosides decrease. The lipids, carbohydrates and storage proteins are disintegrated into basical and more digestible nutrient units during sprouting process. Sprouting conditions as temperature, time and light and also cultivar variety had significant effects on phytochemical compounds in sprouted seeds and sprouts. In this study, it was investigated the content of phytochemical compounds in various seed sprouts (cereals, legumes, oil seeds, vegetables and others).
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
39
Sayı
1
