Geleneksel Otlu Peynirde Kullanılan Allium Türleri

Yıl 2020, Cilt: 9 Sayı: 2, 312 - 326, 24.12.2020

Ezelhan Şelem Lütfi Nohutçu Rüveyde Tunçtürk Murat Tunçtürk

Öz

Otlu peynir, ‘Van otlu peyniri’ adıyla coğrafi işaret almış ve içerisine bölgeye özgü çok sayıda otun konduğu bir peynir çeşidi olarak ön plana çıkmaktadır. Peynirde kullanılan otların çeşidi ve oranları yörelere göre değişmekle beraber Allium türleri neredeyse tüm bölgelerde otlu peynirin içerisine konmaktadır. Ülkemizde 196 Allium türü bulunmakta ve bunlardan 60’a yakını endemiktir. Her türün kendine özgü görüntü, tat, aroma ve biyokimyasal içeriğe sahip olması, peynir yapımında en fazla tercih edilen tür olmasını sağlamaktadır Otlu peynir yapımında kullanılan Allium türleri antimikrobiyal, antioksidan, antifungal, antibakteriyel, antikanserojen ve antienflamatuar etki gibi özelliklere sahiptir. Bu çalışmada yoğun olarak otlu peynirde kullanılan Allium türleri ve özellikleri, yaygın oldukları yerler ve bu türler ile ilgili yapılmış bazı çalışmaların sonuçları verilmiştir.

Anahtar Kelimeler

Allium, biyokimyasal içerik, etnobotanik, otlu peynir

Kaynakça

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