Hatay bölgesinde üretilen firiğin besinsel değerlerinin incelenmesi
Yükleniyor...
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Hatay bölgesinde üretilen Firiğin besin değeri, dört Firik numunesi kullanılarak incelenmiştir. Firik örneklerinin protein, kül, nem, toplam şeker, yağ, tuz, ham selüloz içerikleri ve yağ asidi profili belirlenerek elde edilen değerler bulgur ve pirinç gibi benzer gıdalar ile karşılaştırılmıştır. Firiğin, protein ve kül içeriği bulgur ve pirinçten yüksek, şeker ve yağ içeriği ise daha düşüktür. Buna ek olarak, esansiyel yağ asitleri olarak bilinen yüksek miktarda linoleik asit ve oldukça uygun miktarda linolenik asit elde edilmiştir. Sonuç olarak, Hatay'da üretilen Firiğin karbonhidrat esaslı diğer gıdalardan daha iyi besinsel özelliklere sahiptir. Elde edilen veriler Firi k günlük diyetin besin değerini artırmak için kullanılabileceğini göstermektedir
In this study, nutritional value of Firik produced in Hatay region was examined by using four Firik samples collected from local farmers. Amount of protein, ash, moisture, total sugar, fat, salt, raw cellulose and fatty acid profile were determined and estimated values were compared with similar foods such as bulgur and rice. Protein and ash contents of Firik samples were higher than bulgur and rice, while sugar and fat contents were lower. In addition, higher amount of linoleic acid and remarkably adequate amount of linolenic acid generally known as essential fatty acids were obtained. The results showed that Firik produced in Hatay can be considered to use as a reinforcement ingredient for improving nutritional value of daily meals, as it has better nutritional properties than the other resemble carbohydrate-based foods
In this study, nutritional value of Firik produced in Hatay region was examined by using four Firik samples collected from local farmers. Amount of protein, ash, moisture, total sugar, fat, salt, raw cellulose and fatty acid profile were determined and estimated values were compared with similar foods such as bulgur and rice. Protein and ash contents of Firik samples were higher than bulgur and rice, while sugar and fat contents were lower. In addition, higher amount of linoleic acid and remarkably adequate amount of linolenic acid generally known as essential fatty acids were obtained. The results showed that Firik produced in Hatay can be considered to use as a reinforcement ingredient for improving nutritional value of daily meals, as it has better nutritional properties than the other resemble carbohydrate-based foods
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
42
Sayı
6
