ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ

Year 2019, , 419 - 429, 15.05.2019

Fatma Nur Kılınçer Mustafa Kürşat Demir

https://doi.org/10.15237/gida.GD19019

Cited By: 10

Abstract

Bu çalışmada buğday, arpa, yulaf, kinoa, amarant, yeşil
mercimek, nohut ve maş fasulyesi taneleri hedef alınmış olup, bu tanelerin
farklı sürelerde (1, 3 ve 5 gün) çimlendirilmesi ve çimlendirme sonucunda
değişimleri incelenmiştir. Çimlendirme süresi arttıkça, tanelerin L*, a* ve
b* değerlerinin azaldığı tespit edilmiştir. Çimlendirme ile tanelerin; kül,
ham protein ve yağ miktarları artmıştır. Ham tanelere kıyasla çimlendirilmiş
örneklerin, daha yüksek fenolik madde içerdiği ve çimlendirme süresinin
artmasına bağlı olarak fitik asit miktarının azaldığı tespit edilmiştir.
Ayrıca; baklagillerin ham protein oranının yaygın tahıllara kıyasla daha
yüksek, bu tahılların da ham yağ oranının baklagillere kıyasla daha düşük
olduğu ve en yüksek toplam fenolik madde içeriğine pseudo-tahılların sahip
olduğu bunu da baklagillerin takip ettiği gözlenmiştir. Sonuç olarak tahıl,
pseudo-tahıl ve baklagil tanelerinin çimlendirilmesi ile mevcut kimyasal
özelliklerinin geliştirilebileceği ve fonksiyonelliğinin arttırılabileceği,
başta tahıl ve tahıl ürünlerinde olmak üzere birçok gıda üretiminde
kullanılabileceği kanaatine varılmıştır.

Keywords

Baklagil, çimlendirme, fitik asit, tahıl

PHYSICAL AND CHEMICAL PROPERTIES OF GERMINATED SOME CEREALS AND LEGUMES

Abstract

In this study, grains of wheat,
barley, oat, quinoa, amaranth, green lentil, chickpea and mung bean were
investigated in terms of their changes after germination at different times (1,
3 and 5 days). As the germination time increased, the L*, a* and b*
and values of the grains decreased. Germination led to increase in the amount
of ash, crude protein and fat. It was found that along with the increase in
germination time, the germinated samples contained higher phenolic material
compared to the raw grain and decreased the amount of phytic acid. Also, crude
protein in legumes was higher than common grains, that the crude fat content of
common grains was lower than legumes, besides pseudocereals contained the
highest amount of total phenolics which was followed by legumes. As a result,
germination of grains, pseudocereals and legume grains showed that their
present chemical properties and functionality can be improved and they can be
used in the production of many foods, especially in cereal products.

Keywords

legume, germination, phytic acid, grain

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