Betaine and Presence in Cereal Products

Year 2023, Volume: 7 Issue: 2, 367 - 377, 08.07.2023

Hüseyin Boz

Abstract

In this study, the effects of heat treatments applied during the processing of cereals on betaine content and the benefits of betaine to human health are discussed. Cereals and cereal products are important sources of non-essential nutrients such as betaine and its precursor choline. Betaine has been reported to have a wide variety of beneficial effects on humans. This compound is highly effective in preventing and treating many chronic diseases in which lowering plasma homocysteine levels is important. Among the cereals, the highest betaine content was determined in the rye, followed by wheat, barley and oat. In flour fractions, betaine content was determined in the highest germ and bran fractions. The loss of betaine in products prepared from whole grains during baking is lower than in refined cereal products. Considering the betaine content, it can be said that foods containing whole grains are more suitable for nutrition

Keywords

Antioxidant activity, betaine, nutrition, baking

Betain ve Tahıl Ürünlerindeki Varlığı

Abstract

Bu çalışmada tahılların işlenmesi sırasında uygulanan ısıl işlemlerin betain içeriğine etkisi ve betainin insan sağlığına faydaları ele alınmıştır. Tahıllar ve tahıl ürünleri, betain ve onun öncüsü olan kolin gibi esansiyel olmayan besin bileşenlerinin önemli kaynaklarıdır. Betainin plazma homosistein düzeylerini düşürmenin önemli olduğu birçok kronik hastalığın önlenmesinde ve tedavisinde oldukça etkili bir role sahip olduğu bildirilmektedir. Tahıllar arasında en yüksek betain içeriği çavdarda belirlenirken, onu buğday, arpa ve yulaf takip etmektedir. Betain içeriği en yüksek düzeyde tahılların kepek ve ruşeym fraksiyonlarında belirlenmiştir. Tam tahıllardan hazırlanan ürünlerde pişirme sırasında betain kaybı rafine tahıl ürünlerine göre daha düşük olarak gözlemlenmiştir. Betain içeriği göz önüne alındığında tam tahıl içeren gıdaların beslenme açısından daha uygun olduğu söylenebilir.

Keywords

Antioksidan aktivite, betain, beslenme, pişirme

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