Son y\u0131llarda, insanlar\u0131n ya\u015fam standartlar\u0131n\u0131n iyile\u015fmesi ve beslenme yap\u0131s\u0131ndaki de\u011fi\u015fikliklerle birlikte, \"\u00fc\u00e7 y\u00fcksek\" ve diyabet gibi diyetle ili\u015fkili hastal\u0131klar\u0131n g\u00f6r\u00fclme s\u0131kl\u0131\u011f\u0131 giderek artm\u0131\u015ft\u0131r.<\/p>\n
Bu nedenle, diyette anti-glisemik ve hipoglisemik nas\u0131l elde edilece\u011fi, giderek daha fazla ara\u015ft\u0131rmac\u0131n\u0131n ilgilendi\u011fi s\u0131cak bir konu haline gelmi\u015ftir.<\/p>\n
G\u0131da end\u00fcstrisinde \u00f6nemli bir temel hammadde olan ni\u015fasta, v\u00fccutta daha h\u0131zl\u0131 sindirilen ve yemek sonras\u0131 kan glikozunda h\u0131zl\u0131 bir art\u0131\u015fa yol a\u00e7arak obezite ve hiperglisemi gibi bir dizi kronik hastal\u0131\u011fa neden olan y\u00fcksek GI tipine (Glisemik \u0130ndeks, GI) ait bir besindir.<\/p>\n
Ni\u015fasta, g\u0131da i\u015fleme performans\u0131n\u0131 iyile\u015ftirme yetene\u011fine sahiptir ve g\u0131dan\u0131n tad\u0131 ve dokusu \u00fczerindeki ayarlama etkisi genellikle di\u011fer g\u0131da bile\u015fenleri taraf\u0131ndan yeri doldurulamaz. Bu nedenle, sindirim ve emilim h\u0131z\u0131n\u0131 art\u0131rmak i\u00e7in modifiye edilmesi gerekir. Diren\u00e7li ni\u015fasta, insan v\u00fccudunun ins\u00fclin salg\u0131s\u0131n\u0131 azaltabilen ve kalori \u00fcretimini ve ya\u011f olu\u015fumunu azaltabilen d\u00fc\u015f\u00fck GI'li modifiye ni\u015fastaya aittir.<\/p>\n
Diren\u00e7li ni\u015fastan\u0131n fizyolojik i\u015flevleri<\/strong><\/p>\n 1.1 Ba\u011f\u0131rsak hastal\u0131klar\u0131n\u0131n \u00f6nlenmesi<\/strong><\/p>\n Diren\u00e7li ni\u015fasta ince ba\u011f\u0131rsakta sindirilemez ve emilemez, ancak k\u0131sa zincirli ya\u011f asitleri \u00fcretmek i\u00e7in sadece kal\u0131n ba\u011f\u0131rsaktaki ba\u011f\u0131rsak bakterileri taraf\u0131ndan fermente edilir, bu nedenle ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131n\u0131 korumak i\u00e7in \u00e7ok faydal\u0131d\u0131r ve fermantasyondan sonra \u00fcretilen gaz d\u0131\u015fk\u0131 hacmini art\u0131rabilir, bu da kolon kanseri, hemoroid, kab\u0131zl\u0131k vb. gibi ba\u011f\u0131rsak hastal\u0131klar\u0131n\u0131 hafifletebilir ve etkisi dikkat \u00e7ekicidir.<\/p>\n 1.2 A\u011f\u0131rl\u0131k kontrol\u00fc<\/strong><\/p>\n Diren\u00e7li ni\u015fasta insan v\u00fccudunun toklu\u011funu ve d\u0131\u015fk\u0131 hacmini art\u0131rabilir, sindirilmesi kolay de\u011fildir ve neredeyse hi\u00e7 kalori \u00fcretmez, yayg\u0131n ni\u015fasta ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, insan v\u00fccudunda diren\u00e7li ni\u015fasta taraf\u0131ndan \u00fcretilen kalori en k\u00fc\u00e7\u00fckt\u00fcr ve glikozun kullan\u0131m verimlili\u011fi de azal\u0131r, bu nedenle v\u00fccut a\u011f\u0131rl\u0131\u011f\u0131n\u0131 kontrol etme amac\u0131na ula\u015fmak i\u00e7in kilo verme g\u0131dalar\u0131n\u0131n temel malzemesi olarak kullan\u0131labilir.<\/p>\n 1.3 Kan \u015fekeri seviyesini d\u00fczenler<\/strong><\/p>\n Diren\u00e7li ni\u015fasta, diyabetik hastalar\u0131n tedavisinde etkili olan yemek sonras\u0131 kan \u015fekeri seviyesini etkili bir \u015fekilde d\u00fczenleyebilen d\u00fc\u015f\u00fck GI'li bir besindir. \u0130ns\u00fcline ba\u011f\u0131ml\u0131 olmayan hastal\u0131\u011f\u0131 olan ki\u015filer i\u00e7in, diren\u00e7li ni\u015fasta g\u0131das\u0131 al\u0131m\u0131 kan glikozunu ve ins\u00fclin seviyelerini etkili bir \u015fekilde geciktirebilir.<\/p>\n Bu nedenle, diyabet hastalar\u0131 i\u00e7in sa\u011fl\u0131kl\u0131 g\u0131da geli\u015ftirilmesinde, lipit d\u00fczenleyici g\u0131da olarak ve dayan\u0131kl\u0131l\u0131k g\u0131dalar\u0131n\u0131n geli\u015ftirilmesinde kullan\u0131labilir.<\/p>\n Diren\u00e7li Ni\u015fasta Uygulamas\u0131<\/strong><\/p>\n 2.1 K\u0131zarm\u0131\u015f g\u0131da \u00fcretiminde uygulama<\/strong><\/p>\n RS'nin derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f aromal\u0131 g\u0131dalardaki y\u00fcksek \u0131s\u0131 stabilitesi ve g\u00fcvenli\u011fi olduk\u00e7a g\u00fcvenilirdir ve Sanz ve arkada\u015flar\u0131n\u0131n \u00e7al\u0131\u015fmas\u0131, derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f \u015fi\u015firilmi\u015f g\u0131dalardaki RS'nin diyet lifi i\u00e7eri\u011fini ve besin de\u011ferini art\u0131rmada rol oynad\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir.<\/p>\n Diren\u00e7li ni\u015fastan\u0131n di\u011fer i\u015flevlerinin yan\u0131 s\u0131ra ya\u011f t\u00fcketimini azaltt\u0131\u011f\u0131, kabarmay\u0131 te\u015fvik etti\u011fi, gevrekli\u011fi art\u0131rd\u0131\u011f\u0131 ve \u00fcr\u00fcnlere benzersiz tokluk ve lezzet verdi\u011fi g\u00f6sterilmi\u015ftir.<\/p>\n 2.2 F\u0131r\u0131nc\u0131l\u0131k \u00fcr\u00fcnlerinde uygulama<\/strong><\/p>\n G\u0131da \u015firketleri, diyetteki diyet lifi eksikli\u011fini de\u011fil, insanlar\u0131n al\u0131m\u0131n\u0131 azaltmak i\u00e7in ekme\u011fe arpa unu ile bu\u011fday kepe\u011fi eklemi\u015f ve b\u00f6ylece ekme\u011fin besin de\u011ferini art\u0131rm\u0131\u015ft\u0131r.<\/p>\n Bununla birlikte, diyet lifi ekme\u011fin rengini de\u011fi\u015ftirir ve ekme\u011fin duyusal puan\u0131n\u0131 etkileyerek \u00e7ok say\u0131da t\u00fcketicinin azalmas\u0131na neden olur.<\/p>\n Kurabiyelerde d\u00fc\u015f\u00fck gl\u00fctenli unun yerine uygun miktarda diren\u00e7li ni\u015fasta eklenmesi sadece daha iyi sertlik ve \u00e7i\u011fnenebilirlik sa\u011flamakla kalmaz, ayn\u0131 zamanda tad\u0131 etkilemeden kurabiyelerin besin de\u011ferini de art\u0131r\u0131r.<\/p>\n Gao Huiying ve arkada\u015flar\u0131, kurabiyelerde d\u00fc\u015f\u00fck glutenli unu k\u0131smen diren\u00e7li ni\u015fasta ile de\u011fi\u015ftirmi\u015f ve de\u011fi\u015ftirme miktar\u0131 20% oldu\u011funda, kurabiyelerin sertlik de\u011feri yakla\u015f\u0131k 517,8 g olmu\u015ftur. T\u00fcketici kabul\u00fc y\u00fcksek olmu\u015f ve kurabiyeler daha iyi dokusal \u00f6zellikleri korumu\u015f ve in vitro GI de\u011feri 87,18'den 67,12'ye d\u00fc\u015fm\u00fc\u015ft\u00fcr.<\/p>\n 2.3 Di\u011fer g\u0131dalarda uygulama<\/strong><\/p>\n RS, yo\u011furdun lezzetini etkili bir \u015fekilde art\u0131rabilir ve probiyotiklerin b\u00fcy\u00fcmesi ve yay\u0131lmas\u0131 i\u00e7in bir karbon kayna\u011f\u0131 sa\u011flayabilir. \u0130nce ba\u011f\u0131rsak RS'yi sindiremedi\u011finden, di\u011fer probiyotiklere g\u00f6m\u00fcl\u00fc mikrokaps\u00fcller i\u00e7in bir malzeme olarak kullan\u0131labilir. Ayr\u0131ca tad\u0131 ve lezzeti etkilemeden i\u00e7eceklerin opakl\u0131\u011f\u0131n\u0131 ve s\u00fcspansiyonunu art\u0131rmak i\u00e7in soslarda, \u00e7orbalarda, i\u00e7eceklerde ve di\u011fer s\u00fct \u00fcr\u00fcnlerinde g\u0131da k\u0131vamla\u015ft\u0131r\u0131c\u0131 olarak uygulanabilir.<\/p>","protected":false},"excerpt":{"rendered":" In recent years, with the improvement of people’s living standards and changes in dietary structure, the incidence of diet-related diseases such as \u201cthree highs\u201d and diabetes has gradually increased. Therefore, how to achieve anti-glycemic and hypoglycemic in diet has become a hot issue that more and more researchers are concerned about. Starch, as an important […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n