Legumes: Functional Properties, Health Effects and Potential Uses

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dc.authorscopusid58139036600
dc.authorscopusid6508066097
dc.contributor.authorAtalay E.
dc.contributor.authorGökbulut İ.
dc.date.accessioned2024-08-04T20:02:10Z
dc.date.available2024-08-04T20:02:10Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractLegumes are dry edible seeds of plants belonging to the Fabaceae (Leguminosae) family, which include field peas, dry beans, lentils, chickpeas and faba beans. Pulses constitute an important protein source for the parts of the world population who cannot be fed with animal protein or do not prefer animal foods due to their religious and cultural habits. Legumes have high potential to improve the nutritional quality of foods due to their high protein and fiber content, gluten-free nature, low glycemic index and antioxidant potential. Legumes, which are cholesterol-free, contain potassium, magnesium, and soluble fiber, and this nature reveals their beneficial effects on human health. The awareness and demand for pulses are still growing, and new products with various pulses contain proteins and fibers with a low glycemic index. Simultaneously, the increasing interest in gluten-free, vegan, and vegetarian diets is accelerating legumes consumption. In food formulations, the technological and functional properties of legume proteins such as water and oil absorption, solubility, gel-forming, emulsifying activity, foaming capacity, and foam stability come to the fore. It can also be used in innovative food processing processes and food formulations, especially at the industrial level. In this review, information about the functional properties of legumes is given, and alternative uses of legumes in the food applications are evaluated. © 2021 The authors.en_US
dc.identifier.doi10.24323/akademik-gida.1050782
dc.identifier.endpage449en_US
dc.identifier.issn1304-7582
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85149907498en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage442en_US
dc.identifier.trdizinid1144799en_US
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1050782
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1144799
dc.identifier.urihttps://hdl.handle.net/11616/91468
dc.identifier.volume19en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isotren_US
dc.publisherSidas Medya A.S.en_US
dc.relation.ispartofAkademik Gidaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFooden_US
dc.subjectLegumeen_US
dc.subjectVegetable proteinen_US
dc.titleLegumes: Functional Properties, Health Effects and Potential Usesen_US
dc.title.alternativeBaklagiller: Fonksiyonel Özellikleri, Sağlık Etkileri ve Potansiyel Kullanımıen_US
dc.typeReview Articleen_US

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