Kinoa (Chenopodium quinoa Wild.)’nın Bazı Özellikleri ve Et Ürünlerinde Kullanımı

Bu çalışmada, kinoa (Chenopodium quinoa wild.)’nın gıda sanayii için önemli olan bazı özellikleri ve et ürünlerinde sağlayabileceği faydalar üzerinde durulmuştur. Özellikle kimyasal yapısı ele alınarak, et sektöründeki uygulamalarından örnekler verilmiştir. Kinoa, kazayağıgiller familyasından olan tek yıllık bir bitkidir. Genel olarak 0.5-1.5 m yüksekliğe ulaşabilir ve tohumunda tahıllara benzer bir yapı içerir. Kinoa tohumu yüksek miktarda kaliteli protein, yağ, mineral ve bazı vitaminler ile mükemmel bir besin bileşimine sahiptir. Ayrıca, glüten içermez ve bu nedenle glüten intoleransı olan kişiler tarafından rahatlıkla tüketilebilir. Kinoa tohumunun fonksiyonel özellikteki yüksek karbonhidrat ve protein içeriği, esansiyel yağ asitleri profili, antioksidan bileşikler ve yüksek demir içeriği nedeniyle et ürünleri üretiminde önemli faydalar sağlayabileceği düşünülmektedir. Ancak çalışmalara bakıldığında, et ürünlerinde kinoa ile ilgili araştırmaların yetersiz olduğu gözlenmiştir. Dolayısı ile bu derlemede kinoanın sahip olduğu yapısal özelliklerden dolayı et ürünlerinin kalitesini geliştirmede katkısının olabileceği ve daha fazla deneysel çalışmaya ihtiyaç olduğu ortaya konulmuştur.

Anahtar Kelimeler:

Kinoa, kimyasal özellikler, fonksiyonel özellikler, et ürünleri

Some Properties of Quinoa (Chenopodium quinoa Wild.) and Its Usage in Meat Products

In this study, it is aimed to explain some of the properties of quinoa (Chenopodium quinoa Wild.) which are important for food industry and its benefits in meat products. Particularly, while mentioning the chemical structure, examples from the practices in the meat sector were given. Quinoa is an annual plant from the family of Chenopodiaceae. In general, it can reach a height of 0.5-1.5 m and contains a structure similar to grain in its seed. Quinoa seed contains high quality protein, fat, minerals and some vitamins and has an excellent nutritional composition. Additionally, it is gluten-free and therefore can be easily consumed by people with gluten intolerance. It is thought that quinoa can provide significant benefits in the production of meat products due to its high carbohydrate and protein content with functional properties, its profile of essential fatty acids, antioxidant compounds and high iron content. However, when the studies are examined, it is observed that the researches related to quinoa in meat products are insufficient. Therefore, in this review, it has been demonstrated that due to the structural features of quinoa, it may contribute to improve the quality of meat products and there is a need for more experimental studies.

Keywords:

Quinoa, chemical properties, functional properties, meat products,

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