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Journals / ADYUTAYAM Dergisi / 2019 / Cilt: 7 - Sayı: 2

Some Properties of Amaranth Amaranthus spp and Its Usage in Meat Products

Amarant Amaranthus spp ’ın Bazı Özellikleri ve Et Ürünlerinde Kullanımı

Osman KILINÇÇEKER
Gökhan BÜYÜK
Pages
36–42
Publication Date
2019-12-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Therefore, in this review, it is tried to give information about the use of amaranth flour in meat products

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Amaranth is a plant of the genus Amaranthus.
📊
Key Findings & Data:It is thought that amaranth seed can provide significant benefits in the production of meat products due to its high content of carbohydrate and protein, essential fatty acids profile, antioxidant compounds and high iron content.
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Conclusion & Impact:Therefore, in this review, it is tried to give information about the use of amaranth flour in meat products
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:tahıl unları · fonksiyonel özellikler · et ürünleri

Abstract

Amaranth is a plant of the genus Amaranthus. Both the green parts and seeds can be considered as food. Amaranth seed has an excellent nutritional composition due to its high quality protein, oil, minerals and some vitamins. Also, gluten-free is another advantage for celiac patients. It is thought that amaranth seed can provide significant benefits in the production of meat products due to its high content of carbohydrate and protein, essential fatty acids profile, antioxidant compounds and high iron content. However, when we look at the studies, it was observed that the studies related to amaranth in meat products were insufficient. Therefore, in this review, it is tried to give information about the use of amaranth flour in meat products

Özet

Amarant amaranthus cinsi bir bitkidir. Hem yeşil kısımları hem de tohumu gıda olarak değerlendirilebilir. Amarant tohumu bileşimindeki yüksek miktarda kaliteli protein, yağ, mineral ve bazı vitaminlerden dolayı mükemmel bir besin bileşimine sahiptir. Ayrıca, gluten içermemesi çölyak hastaları için başka bir avantajıdır. Amarant 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 amarant ile ilgili araştırmaların yetersiz olduğu gözlenmiştir. Dolayısı ile bu derlemede amarant ununun et ürünlerinde kullanım olanakları hakkında bilgi verilmeye çalışılmıştır

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Cite This Article

KILINÇÇEKER, O., BÜYÜK, G. (2019). Some Properties of Amaranth Amaranthus spp and Its Usage in Meat Products. ADYUTAYAM Dergisi, Cilt: 7 - Sayı: 2, 36–42. https://ajindex.com/articles/729227

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