Sandviç Üretimi, Çeşitleri, Özellikleri ve Ambalajlanması

Year 2022, , 321 - 328, 31.08.2022

Hilal Dikmen , Özlem Çabir , Neslihan Polat , Osman Sağdıç

https://doi.org/10.31590/ejosat.1146986

Abstract

Son yıllarda değişen yaşam tarzı insanları hazır gıda tüketimine yöneltmiştir. Son zamanlarda, artan “fast food” türü sağlıksız hazır gıdalar yerini, sağlıklı, fonksiyonel özellik içeren atıştırmalıklara bırakmıştır. Hazır gıda tüketiminin artmasıyla birlikte gıdanın raf ömrünü uzatmaya yönelik ambalajlama teknikleri ile ilgili çalışmalar da paralel olarak gün geçtikçe artmaya devam etmektedir. Ürünün tat, tekstür, besin öğelerinde minimum kayıp oluşturacak şekilde raf ömrü çalışmaları yapılmaktadır. Bu doğrultuda bu derleme çalışmasında son yıllarda hızla artan bir potansiyele sahip önemli bir atıştırmalık ürün olan sandviçlerin üretimi ve ambalajlanması ile ilgili son gelişmelere yer verilmiştir. Sandviçler genellikle ekmek, sebze, sos, et ve süt ürünleri gibi malzemelerden meydana gelmektedir. Sıcak veya soğuk çeşitleri bulunan sandviçlerin açık, kapalı, rulo gibi çeşitleri de bulunmaktadır. Sandviçlerde yaygın olarak beyaz, çavdar, tam buğday, tam tahıllı, lavaş, tortilla, focaccia ve Fransız ekmeği gibi ekmek çeşitleri kullanılmaktadır. Sandviçlerde modifiye atmosferde paketleme, en yaygın kullanılan ambalajlama tekniği olarak karşımıza çıkmaktadır. Hazır yiyecek sektöründe farklı şekillerde hazırlanabilen sandviçin önemi önümüzdeki yıllarda daha da artacağı düşünülmektedir.

Keywords

Sandviç, mikrobiyoloji, modifiye atmosferde kapama, ekmek

Sandwich Production, Types, Properties and Packaging

Abstract

In recent years, the changing lifestyle has led people to consume ready-made food. Recently, the increasing type of "fast food" has left the place of unhealthy ready-made foods to healthy, functional snacks. With the increase in ready-to-eat food consumption, studies on packaging techniques to extend the shelf life of food continue to increase in parallel. Shelf life studies are carried out to create minimum loss in taste, texture and nutritional elements of the product. In this direction, in this review study, the latest developments in the production and packaging of sandwiches, an important snack product with a rapidly increasing potential in recent years, are included. Sandwiches usually consist of ingredients such as bread, vegetables, sauces, meat and dairy products. Sandwiches, which have hot or cold varieties, also have varieties such as open, closed and rolls. Bread varieties such as white, rye, whole wheat, whole grain, lavash, tortilla, Focaccia and French bread are commonly used in sandwiches. Modified atmosphere packaging is the most widely used packaging technique for sandwiches. It is thought that the importance of the sandwich, which can be prepared in different ways in the ready-made food sector, will increase in the coming years.

Keywords

Sandwich production, sandwich types and features, sandwich bread, packaging

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