Fonksiyonel Bir Süt Ürünü: Dondurma

Year 2022, Issue: 3, 33 - 42, 31.03.2022

Ayse Kahveci Erdogan Ayşe Gürsoy

Abstract

Süt ürünleri içerisinde oldukça fazla tercih edilen, zengin bir besin içeriğine sahip bulunan, sindirimi kolay, kendine özgü tat, aroma ve tekstürü olan ayrıca tüketici tarafından ferahlatıcı özellikleri nedeniyle, daha fazla yaz aylarında tüketilmekle beraber, yıl boyunca da tüketim alışkanlığı devam eden bir gıda maddesi olan dondurma karbonhidrat, yağ, protein gibi makrobileşenler; A, D, E vitaminleri ile kalsiyum gibi mikrobileşenler bakımından zengin olmasına karşın C vitamini, renk maddeleri ve fenolik maddeler gibi doğal antioksidanlar bakımından ise zayıftır. Dondurmanın bileşiminde çok çeşitli vitaminler (A, D, E, K, B2, B6, B12 ve C) ile yeterli sayılabilecek düzeyde bazı mineral maddeler (Ca, P, Mg, Na, K, I, Mn ve Zn) bulunmaktadır. Ayrıca dondurma yapımında kullanılan sütün bileşiminde bulunan proteinler esansiyel amino asitleri yeterli ve dengeli bir biçimde içermekte ve dondurmada süte göre daha fazla yağ ve protein bulunmaktadır. Bu nedenlerden dolayı dondurma beslenme ve kalori bakımından önemli bir süt ürünü olduğu ifade edilmektedir. Son yıllarda bilinçli tüketicilerin sağlıklı ve fonksiyonel gıda tüketmek istemeleri nedeniyle diyet lifler, probiyotik ve laktik asit bakterileri, alternatif tatlandırıcılar, doğal antioksidanlar gibi besinsel ve fizyolojik özellikleri olan bileşenler dondurma üretiminde kullanılmaya başlanmıştır. Bu çalışmada dondurmanın fonksiyonel özelliklerinin geliştirilmesi amacıyla yapılmış olan çalışmalardan derlemeler yapılmıştır.

Keywords

Dondurma, Diyet lif, Toplam fenolik madde, Antioksidan aktivite, Fonksiyonel özellik

A Functional Dairy Product: Ice-Cream

Abstract

Ice cream which is a food highly preferred among dairy products; with a rich nutritional content, easy to digest, with a unique taste, aroma and texture, and consumed more in summer by the consumer due to its refreshing properties, even though can be consumed throughout the year; has macro components such as carbohydrate, fat, protein and and micro components such as calcium, although it is rich in vitamins A, D, E it is poor in terms of natural antioxidants such as vitamin C, coloring agents and phenolic substances. There are many vitamins (A, D, E, K, B2, B6, B12 and C) and some mineral substances at a sufficient level (Ca, P, Mg, Na, K, I, Mn and Zn) in the composition of ice cream. In addition, the proteins in the composition of the milk used in ice cream contain essential amino acids in a sufficient and balanced manner, and ice cream contains more fat and protein than milk. For these reasons, it is stated that ice cream is an important dairy product in terms of nutrition and calories. In recent years, nutritional and physiological ingredients such as dietary fibers, probiotics, lactic acid bacteria, alternative sweeteners, natural antioxidants have been used in ice cream production due to the demand of conscious consumers to consume healthy and functional foods. In this study, reviews have been made from the studies conducted to improve the functional properties of ice cream.

Keywords

Ice cream, Dietary fibers, Total phenolic contents, Antioxidant activity, Functional properties

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