Filizlenme işleminin fitokimyasal bileşikler üzerine etkisi
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Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
GIDA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Filizlenmifl tohumlar ve filizler fonksiyonel g›da olarak tüketilmesinin yan› s›ra g›da endüstrisinde kahvalt›l›k ürünler, salatalar, çorbalar, makarna ve unlu mamuller gibi çeflitli g›dalarda fonksiyonel bileflen olarak da kullan›lmaktad›r. Filizlenme ifllemi ile özellikle fenolik bileflikler, vitaminler, mineraller ve aminoasitler gibi besin ö¤elerinin miktar› artarken; fitik asit, oligosakkaritler, tripsin inhibitörleri ve siyanojenik glikozitler gibi baz› bilefliklerin miktar› ise azalmaktad›r. Filizlenme ifllemi s›ras›nda lipidler, karbonhidratlar ve depo proteinleri y›k›larak basit ve sindirimi daha kolay bileflikler meydana gelmektedir. S›cakl›k, süre ve ›fl›k gibi filizlenme koflullar› ile kültürel çeflitlili¤in filizlenmifl tohumlarda ve filizlerde fitokimyasal bileflikler üzerine önemli düzeyde etkisi bulunmaktad›r. Bu çal›flmada, çeflitli tohum filizlerinin (tah›llar, baklagiller, ya¤l› tohumlar, sebzeler ve di¤erleri) fitokimyasal bileflik içeri¤i incelenmifltir.
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
Filiz, Filizlenmiş tohum, Filizlenme, Fitokimyasal bileflikler, Sprout, Sprouted seed, Sprouting, Phytochemical compounds
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
39
Sayı
1
Künye
Kanmaz, E. Ö., & Ova, G., (2014). Filizlenme işleminin fitokimyasal bileşikler üzerine etkisi. Gıda, 39(1), 49-56.
