Ekmeğin Besinsel Özelliklerinin İyileştirilmesi

Year 2019, Volume: 50 Issue: 2, 217 - 225, 28.05.2019

Hacer Meral , Mehmet Murat Karaoğlu

https://doi.org/10.17097/ataunizfd.496393

Cited By: 4

Abstract

Buğdayın tarımının yapılmaya
başlandığı zamandan günümüze kadar insanlar beslenmelerinde ekmeğe yer
vermişlerdir. Son zamanlarda, rafine undan yapılan ekmek tüketiminin artması
buğdayda bulunan önemli besin maddelerinin vücuda alımını kısıtlamaktadır. Yetersiz
ve dengesiz beslenme günümüzün önemli beslenme sorunlarını oluşturmaktadır.
Özellikle dar gelirli kesim başta olmak üzere, toplumun dengeli beslenmesi için
ekmeğin zenginleştirilmesi araştırıcıların dikkatini çekmektedir. Baklagillerden
balığa, yağlı tohumlardan çeşitli meyve-sebzelere kadar birçok ürün ekmeğin
zenginleştirilmesinde kullanılmış ve olumlu sonuçlar alınmıştır. Gıda sanayinde
kullanılan çeşitli besin değeri yüksek gıda a(r)tıkları bile ekmeğin
zenginleştirilmesinde kullanılabilmektedir. Ekmeğin bu gibi bileşenlerle
fonksiyonel hale getirilmesi tüketicinin de dikkatini çekmekte ve bu ürünlere olan
ilgi gün geçtikçe artmaktadır. Karbonhidrat içeriğinin yüksek olmasından dolayı
enerji ve glisemik indeksi değeri yüksek olan normal ekmeğin protein, mineral madde, esansiyel yağ
asidi, fenolik madde ve diyet lifi gibi beslenmede önemli olan maddeler bakımından
zenginleştirilmesi mümkün olmaktadır. Protein kaynaklarına ulaşmanın zorlaştığı
günümüzde, proteince zenginleştirilmiş ekmeğin tüketimi bu eksikliği giderebilir.
Son zamanlarda obezite, kardiyovasküler ve diyabet gibi hastalıklar oldukça
yaygınlaşmıştır. Bu hastalıkların yaygınlaşmasında diyet lifi tüketiminin düşüklüğü
ve hareketsiz yaşam tarzının benimsenmesi büyük öneme sahiptir. Günlük diyette önemli
bir yer tutması nedeni ile ekmeğin diyet lifi bakımından zenginleştirilmesinin bu
gibi hastalıkların görülme sıklığını azaltmada önemli işlev üstleneceği açıktır. 

Keywords

Ekmek, Beslenme, Ekmeğin zenginleştirilmesi, Fonksiyonel gıda

Improvement of Nutritional Properties of Bread

Abstract

People have given place to
bread in their nutrition from the time of wheat agriculture to nowadays.
Recently increasing white bread consumption has limited taking essential
nutrients from whole wheat to body. It seems that inadequate and unbalanced
diet constitutes today's important nutritional problems. Researchers are
attracted to the bread enrichment in order to balance the nutrition of the every
individuals in society, especially people with low income. From legumes, fish,
oil seeds to a variety of fruits and vegetables like many products were used to
bread enrichment and positive results were obtained. Even some of food industry
residue, which contain high nutritional value, can be used to bread enrichment.
The functionalization of bread with such components also interest to consumers
and interest in these products is increasing day by day. Due to the high
carbohydrate content, wheat bread with high energy and glycaemic index can be
enriched with substances that are important in nutrition such as protein,
mineral, essential fatty acid, phenolic substance and dietary fibre. It is
difficult to access the protein resources nowadays but consumption of the
bread, which is enriched with protein, can overcome this deficiency. Low
dietary fibre consumption and sedentary lifestyle are thought to be of great
importance in the prevalence of these diseases. It is certain that dietary
fibre enrichment of the bread, which has taken a significant place in our diet,
can reduce the incidence of such diseases.

Keywords

Bread, Nutrition, Bread fortification, Functional food

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