Enrichment of Bakery Products with Composite Flours

Year 2020, Volume: 18 Issue: 2, 217 - 227, 27.06.2020

Emine Aydın

https://doi.org/10.24323/akademik-gida.758841

Cited By: 2

Abstract

In recent years, the production and consumption of healthy foods have gained importance and the demand for such foods has increased as a result of an increased awareness of the society in nutrition. Many food companies have also attempted to add functional components to their products in order to meet the demands of consumers. Studies show that fruits and vegetables are rich sources of phenolic compounds, antioxidant activity and dietary fiber. Studies showing that the use of fruit-vegetable and/or fruit-vegetable wastes as nutrients can be an important source in order to meet the demand for healthier product consumption have reported that such ingredients added to foods can change/improve the taste, texture, aroma, color and nutritional value of the products produced, which can be associated with healthy products by consumers. In this review, it has been demonstrated by studies in the literature that the flour (powder) of fruits and vegetables reduces waste and also provides an excellent opportunity to be used as a functional enrichment agent in bakery products.

Keywords

Composite flour, Fruit flour (powder), Vegetable flour (powder), Bakery products, Enrichment

Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi

Abstract

Son yıllarda toplumun beslenme konusunda bilinçlenmesi ile birlikte sağlıklı gıda üretimi ve tüketimi önem kazanmış, bu tür gıdalara olan talepler artmıştır. Birçok gıda endüstrisi de tüketicilerin taleplerini karşılamak için üretimini yaptıkları ürünlere fonksiyonel bileşenler ilave etme yoluna gitmiştir. Yapılan araştırmalar meyve ve sebzelerin fenolik bileşenler, antioksidan aktivite ve diyet lif bakımından zengin kaynak olduğunu göstermektedir. Daha sağlıklı ürün tüketme talebini karşılamak için meyve-sebze ve/veya meyve-sebze atıklarının besin maddesi olarak kullanımının önemli bir kaynak olabileceğini gösteren çalışmalarda; bu tür bileşenler gıdalara eklendiğinde, üretilen ürünlerin tadını, dokusunu, aromasını, rengini ve besin değerini değiştirebildiği/geliştirebildiği için tüketiciler tarafından sağlıklı ürünler olarak ilişkilendirilmektedir. Bu derlemede meyve ve sebzelerin un (toz) haline getirilmesinin bu gıdaların israfını azalttığı ayrıca fonksiyonel bir bileşen olarak unlu mamullerde zenginleştirme ajanı olarak kullanılmak üzere mükemmel bir fırsat sunduğu literatürde yapılan çalışmalar ile gösterilmiştir.

Keywords

Kompozit un, Meyve unu (tozu), Sebze unu (tozu), Unlu mamuller, Zenginleştirme

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