TY  - JOUR
T1  - Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi
TT  - SUSTAINABLE PLANT-BASED LOW-FAT SALAD DRESSING PRODUCTION
AU  - Tekin Çakmak, Zeynep Hazal
PY  - 2025
DA  - January
Y2  - 2025
DO  - 10.35229/jaes.1576217
JF  - Journal of Anatolian Environmental and Animal Sciences
JO  - JAES
PB  - Bülent VEREP
WT  - DergiPark
SN  - 2548-0006
SP  - 48
EP  - 55
VL  - 10
IS  - 1
LA  - tr
AB  - Bu çalışma, sıfır atık potansiyelini güçlendirmek için soğuk preslenmiş bamya tohumu yağı yan ürünlerinin, düşük yağlı vegan salata sosu formülasyonunda doğal yağ ikame maddeleri ve fonksiyonel bileşenler olarak potansiyel kullanımını araştırmayı amaçladı. Salata soslarının akış davranışı, viskoelastik ve 3-ITT özellikleri araştırıldı. Soğuk preslenmiş bamya tohumu yan ürünü, yüksek protein (%32,2) ve karbonhidrat (%45,1) içeriği nedeniyle az yağlı vegan salata soslarını zenginleştirmek için iyi bir kaynak olarak düşünülebilir. Çalışma bulguları, tüm salata sosu örneklerinin, çalkalama ve sıkma altında tüketimin yanı sıra homojenleştirme veya pompalama gibi büyük miktarda ani deformasyon dahil olmak üzere gıda işleme boyunca viskoelastik karakterini koruduğunu gösterdi. Bu çalışma, soğuk pres yağı endüstrisinden elde edilen bamya tohumu yağının yan ürünlerinin az yağlı vegan salata sosu formülasyonunda fonksiyonel bileşenler ve doğal yağ ikame maddeleri olarak insan ve hayvan sağlığını desteklemektedir. Bu yan ürünlerin sağlığı teşvik eden özelliklerini nasıl artırabileceğini göstererek Tek Sağlık yaklaşımına katkıda bulunmaktadır. Soğuk press yağ üretimiyle ilgili başlıca dezavantaj, işleme sırasında oluşan yan ürünlerin/atıkların çevreye salınmasıdır; bu yan ürünler gelen toplam hammaddenin yaklaşık %10-30'unu oluşturur ve bazı çevre sorunlarına (su, toprak ve hava kirliliği, katı atık yığınları ve biyolojik çeşitliliğin azalması) yol açar. Bu nedenle, gıda endüstrisinin uygun atık bertarafı ve yan ürün yönetim sistemleri geliştirmesi ve böylece çevresel riskleri azaltması karbon ayak izini azaltmada büyük önem taşımaktadır. Bu çalışma ile soğuk pres yağ yan ürünlerinin kullanımına yönelik sürdürülebilir sıfır atık gıda işleme sistemi için bir çerçeve oluşturmak ve insan tüketimi için özelleştirilmiş bitki bazlı gıda ürünleri geliştirmek amaçlanmıştır.
KW  - bitki bazlı gıda ürünleri
KW  - sıfır atık potansiyeli
KW  - soğuk sıkım yağ yan ürünü
KW  - sürdürülebilir
KW  - vegan salata sosu
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UR  - https://doi.org/10.35229/jaes.1576217
L1  - https://dergipark.org.tr/en/download/article-file/4326454
ER  -