TAHIL VE BAKLİYAT ESASLI GIDALARDA FERMANTASYON İŞLEMİNİN BESİNSEL ÖZELLİKLER VE BİYOAKTİF BİLEŞENLER ÜZERİNE ETKİSİ

Year 2018, Volume: 43 Issue: 1, 163 - 173, 19.01.2018

Erkan Yalçın , Seda Karasu Yalçın , Ezgi Karademir

https://doi.org/10.15237/gida.335154

Cited By: 2

Abstract

Birçok ülkede, tahılları veya tahıl ve bakliyat
karışımlarını içeren, doğal fermantasyon ile veya starter kültür kullanılarak
üretilebilen çok sayıda geleneksel fermente gıda bulunmaktadır. Genellikle
karmaşık bir mikrofloraya sahip olan bu ürünlerde, fermantasyon işleminin
ürünün besinsel kalitesi ve biyoaktif bileşenleri üzerinde oldukça etkili
olduğu bilinmektedir. Tahıl tanesinin doğal mikroflorasına bağlı olarak, bu
ürünlerde genellikle laktik asit bakterileri tarafından gerçekleştirilen laktik
asit fermantasyonu ve mayalar tarafından gerçekleştirilen etil alkol
fermantasyonu görülmektedir. Son yıllarda yapılan çalışmalarda, tahıl ve
bakliyatlara uygulanan fermantasyon işlemi ile, bu gıdaların elzem aminoasit ve
vitamin miktarları ile sindirilebilirliklerinin arttığı ortaya konmuştur.
Ayrıca; fermantasyon sırasında; fenolik asitler, flavonoidler, folik asit,
lignanlar ve gama-aminobutirik asit gibi önemli biyoaktif bileşiklerin kayda
değer ölçüde arttığı rapor edilmiştir.

Keywords

Fermente tahıl ürünleri, Biyoaktif bileşikler, Besinsel özellikler, Fermente bakliyat ürünleri, Laktik asit fermantasyonu

EFFECT OF FERMENTATION PROCESS ON NUTRITIONAL PROPERTIES AND BIOACTIVE COMPOUNDS OF CEREAL AND LEGUME BASED FOODS

Abstract

In many countries, there are a
lot of traditional fermented foods containing cereals or legumes which are
produced by spontaneous fermentation or by using starter culture. It is known
that fermentation process is very effective on nutritional value and bioactive
compounds of these products which usually have a complex micro-flora. According
to the natural micro-flora of the cereal grain, lactic acid fermentation and
ethyl alcohol fermentation occurs in these products accompanied by lactic acid
bacteria and yeasts, respectively. It was demonstrated in recent studies that
essential amino acid content, vitamin content and digestibility of cereal and
legume based foods increased by fermentation process. In addition, it was
reported that contents of important bioactive compounds such as phenolic acids,
flavonoids, folic acid, lignans and gamma-aminobutyric acid increased considerably
during fermentation.

Keywords

Fermented cereal products, Fermented legume products, Bioactive compounds, Nutritional properties, Lactic acid fermentation

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