Fortification of Biscuit with Functional Ingredients

Year 2012, Volume: 10 Issue: 3, 70 - 78, 01.09.2012

Zeynep Aksoylu Özlem Çağındı Ergun Köse

Abstract

Biscuit is a cereal product of which the consumption and production have increased rapidly in recent years. Several local products have been added to biscuit formulation in order to meet the various taste demands in different geographies over the world. Due to the growth in awareness of healthy nutrition, scientific interest on the production of functional biscuits has also increased to satisfy the consumer demand. The biscuits have been fortified with dietary fiber, protein and antioxidants to produce functional foods in an effort to alleviate the certain health problems in today’s society. In this article, studies on the improvement of biscuits’ nutritional quality and functional properties by means of various natural and synthetic compounds are reviewed

Keywords

Biscuit, Functional, Protein, Fiber, Antioxidant

Bisküvinin Fonksiyonel Bileşenlerce Zenginleştirilmesi

Abstract

Bisküvi, son yıllarda tüm dünyada üretimi ve tüketimi hızla artan bir tahıl ürünüdür. Farklı coğrafyalarda farklı lezzet taleplerini karşılamak amacıyla bileşime çeşitli yerel ürünler ilave edilmektedir. Bununla birlikte günümüzün yaygın hastalıklarının önlenmesine yönelik yapılan araştırmalarda fonksiyonel özellik taşıyan bisküvilerin elde edilmesi için çalışılmaktadır. Sağlıklı beslenme bilincinin artmasıyla fonksiyonel gıdalara olan talep ve bu talebin karşılanması amacıyla gerçekleştirilen çalışmaların sayısı gün geçtikçe artmaktadır. Bu çalışmaların merkezini diyet lifi, protein ve antioksidanlarca zenginleştirilen, fonksiyonel özellik kazandırılan bisküviler oluşturmaktadır. Bu makalede çeşitli doğal veya yapay bileşenlerin kullanılmasıyla bisküvilerin besleyicilik değerinin ve fonksiyonellik özelliklerinin artırılması hedefi ile yürütülen çalışmalar sonucunda elde edilen veriler derlenmiştir

Keywords

Bisküvi, Fonksiyonel, Protein, Lif, Antioksidan

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