Functional Ice Cream Technology

Year 2020, Volume: 18 Issue: 2, 180 - 189, 27.06.2020

Ayla Arslaner Mehmet Ali Salık

https://doi.org/10.24323/akademik-gida.758835

Cited By: 7

Abstract

Various factors besides changes in people’s lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent years, have increased day by day. Milk and dairy products have an important place among the functional foods considered as the foods of today and tomorrow. These products are very convenient in producing functional products due to their positive health effects in daily diet. Ice cream, which has a wide product distribution within this group, provides an advantage in the functional products market because it has a high nutritional value, its composition can be easily changed and it is a food consumed by individuals of all ages. This increases the number of studies on the functionalization of ice cream. When the studies conducted for this purpose were screened, it was determined that probiotic, prebiotic and symbiotic, antioxidant and phenolic compounds, bioactive protein-based components, whey and its products, various fatty acids like omega-3 and omega-6, some sweeteners such as stevia, honey and sugar alcohols, dietary fibers, some vitamins and minerals were used extensively in the literature. In this review, nutraceutical components commonly used in functional ice cream production technology are grouped and studies on functional ice cream are included.

Keywords

Functional food, Ice cream, Nutraceutical, Health, Nutrition

Fonksiyonel Dondurma Teknolojisi

Abstract

İnsanların yaşam tarzlarındaki değişiklikler ile birlikte çeşitli faktörler, tüketicilerin beslenme, sağlık ve refah yaşam anlayışlarında değişime neden olmuştur. Bunun sonucunda da son yıllarda önem kazanan ve üzerinde çalışmaların hız kazandığı fonksiyonel gıdalara olan ilgi ve talep her geçen gün artmıştır. Günümüzün ve geleceğin gıdaları olarak kabul edilen fonksiyonel gıdalar arasında, süt ve süt ürünleri oldukça önemli bir yere sahiptir. Süt ve süt ürünleri, sağlık üzerine olan etkileri ve günlük diyette yer almaları nedeniyle fonksiyonel ürün eldesine oldukça elverişlidir. Bu grup içerisinde geniş bir ürün dağılımı gösteren dondurma; besin değerinin yüksek olması, bileşiminin kolaylıkla değiştirilebilmesi ve her yaştan bireyin severek tükettiği bir gıda olması nedeniyle fonksiyonel ürünler pazarında avantaj sağlamaktadır. Bu durum, dondurmanın fonksiyonel hale getirilmesi üzerine yapılan araştırmaların sayısını artırmaktadır. Bu amaçla yapılan çalışmalar incelendiğinde; daha çok probiyotik, prebiyotik ve sinbiyotiklerin, antioksidan ve fenolik bileşenlerin, biyoaktif protein bazlı bileşenlerin, peyniraltı suyu ve ürünlerinin, omega-3 ve omega-6 gibi çeşitli yağ asitlerinin, stevia, bal ve şeker alkolleri gibi çeşitli tatlandırıcıların, diyet liflerinin, bazı vitamin ve minerallerin kullanıldığı görülmüştür. Bu derlemede; fonksiyonel dondurma üretim teknolojisinde yaygın bir şekilde kullanılan nutrasötik bileşenler gruplandırılarak, fonksiyonel dondurmalar ile ilgili yapılan çalışmalara yer verilmiştir.

Keywords

Fonksiyonel gıda, Dondurma, Nutrasötik, Sağlık, Beslenme

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