Use of Quinoa in Bakery Products

Yıl 2015, Cilt: 24 Sayı: 2, 150 - 156, 22.01.2016

Şule Keskin , Asuman Kaplan Evlice

https://doi.org/10.21566/tbmaed.50292

Cited By: 7

Öz

Quinoa (Chenopodium quinoa Willd.) originated in the Andean region in South America has been cultivated in many places like Argentina, Chile, Bolivia, Peru, Ecuador and Colombia. After the American continent, it began to be grown in Europe and Asia continents. The quinoa has genetic diversity and also capability of high adaptability. In recent years, it has begun to be known and consumed in our country. Food and Agriculture Organization of the United Nations (FAO) has declared the year 2013 as the ‘‘International Year of Quinoa’’. It contains approximately 10 - 18 % protein, 4.50 - 8.75 % fat, 54.1 - 64.2 % carbohydrates, 2.40 - 3.65 % ash and 2.1 - 4.9 % fiber depending on variety. Also, it is a good nutritional source of vitamin E, group of vitamin B, amino acid of lysine and essential fatty acids. Therefore, adding quiona to wheat flour improves the nutritional value of the products obtained. However, in the composition of quinoa, presence of saponins causing bitter taste and lack of wheat gluten proteins are limiting the use it in bakery products. After removing saponins, which are found on the outer layer, quinoa can blend to wheat flour in certain proportions on production of bakery products like bread, cakes, biscuits taking into account characteristics such as taste, aroma, texture appearance with the aim of enriching. Besides, quinoa can be used as a starch source at bread making for celiac patients. In this paper, it is aimed to give information about the use of quinoa at various bakery products.

Anahtar Kelimeler

Quinoa, bread, cake, cookie

Fırın Ürünlerinde Kinoa Kullanımı

Öz

Orijini Güney Amerika’nın And Dağları olan kinoa (Chenopodium quinoa Willd.) Arjantin, Şili, Bolivya, Peru, Ekvador ve Kolombiya gibi pek çok yerde yetiştirilmektedir. Amerika kıtasından sonra Avrupa ve Asya kıtalarında da yetiştirilmeye başlanmıştır. Genetik çeşitliliği oldukça fazla olan kinoa, yüksek adaptasyon kabiliyetine de sahiptir. Ülkemizde ise son yıllarda tanınmış ve tüketilmeye başlanmıştır. 2013 yılı Birleşmiş Milletler Tarım Örgütü (FAO) tarafından ‘‘Uluslararası Kinoa Yılı’’ olarak ilan edilmiştir. Çeşide bağlı olarak değişmekle birlikte, yaklaşık % 10 - 18 protein, % 4.50 - 8.75 yağ, % 54.1 - 64.2 karbonhidrat, % 2.40 - 3.65 kül ve % 2.1 - 4.9 lif içermektedir. Ayrıca, E vitamini, B grubu vitaminler, lisin aminoasidi ve esansiyel yağ asitleri açısından da zengin bir bitkidir. Bu nedenle buğday ununa ilave edildiğinde elde edilen ürünlerin besin değerini artırmaktadır. Ancak kinoanın bileşiminde acılığa sebep olan saponinlerin bulunması ve buğday gluten proteinlerinin eksikliği fırın ürünlerinde kullanımını sınırlandırmaktadır. Yapısında bulunan saponinler uzaklaştırıldıktan sonra, kinoa zenginleştirme amacı ile ekmek, kek, bisküvi gibi fırın ürünlerinin üretiminde tat, aroma, tekstür, görünüş gibi özellikler dikkate alınarak, buğday ununa belli oranlarda katılabilmektedir. Bunun yanı sıra çölyak hastaları için ekmek yapımında kinoa nişasta kaynağı olarak da kullanılabilmektedir. Bu makalede kinoanın çeşitli fırın ürünlerinde kullanımı hakkında bilgiler verilmeye çalışılmıştır.

Anahtar Kelimeler

Kinoa, ekmek, kek, bisküvi

Kaynakça

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