SOME ALTERNATIVE DAIRY PRODUCTS IN VEGAN NUTRITION: TECHNOLOGICAL AND NUTRITIONAL ASPECT

Abstract

Although cow's milk is known to provide numerous nutritional benefits, there has been a recent upsurge in the popularity of plant-based milk alternatives. Plant-based milk alternatives are gaining popularity among those who avoid animal products for ethical, environmental, animal welfare, or health reasons. While plant-based alternatives offer a range of health advantages, such as dietary fibers, minerals, vitamins, and antioxidant substances, they may not be as nutritionally complete as cow's milk. Plant-based alternatives are complex systems that contain solid particles, proteins, fat globules, and starch granules. The production process involves pre-treatment, grinding, filtration, addition of additives, homogenization, and pasteurization, and the nutritional composition and stability of the final product are influenced by the raw materials, processing conditions, and storage. This review summarizes the findings of previous research on the nutritional composition and production processes of plant-based dairy alternatives.

Keywords

• vegan diet
• plant-based milk substitute
• plant proteins
• health and nutrition

VEGAN BESLENMEDE ALTERNATİF SÜT ÜRÜNLERİ: TEKNOLOJİK VE BESLENME YÖNÜ

Abstract

Sütün besleyici birçok faydasına rağmen son yıllarda bazı tüketiciler tarafından süt alternatifi ürünlere eğilim artmıştır. Etik, çevresel nedenler, hayvan refahı ve sağlık sorunları sebebiyle hayvansal gıda tüketmeyen kitle tarafından hayvan sütüne alternatif olan bitkisel bazlı ürünler tüketilmektedir. Bitki bazlı alternatif ürünler diyet lifleri, mineraller, vitaminler ve antioksidan maddeler açısından sağlık üzerine olumlu katkı sağlamakla birlikte ticari bitki bazlı alternatif ürünler bazı besin bileşenleri açısından yetersizdir. Ayrıca söz konusu ürünler renk ve kıvam özellikleri yönünden inek sütüne benzemesine rağmen tat ve aroma özellikleri açısından yetersizdir. Bitki bazlı alternatifler katı partiküller, proteinler, yağ kürecikleri ve nişasta granüllerini içeren kolloidal sistemlerdir. Üretim basamakları temelde ön işlemler, öğütme, süzme, katkı maddeleri ilavesi, homojenizasyon ve pastörizasyon aşamalarını kapsamaktadır. Son ürünün besin bileşimi ve koloidal stabilitesi büyük ölçüde hammadde bileşenlerine, işleme koşullarına ve depolamaya bağlı olarak değişmektedir. Bu derlemede, bitki bazlı alternatif ürünlerin bileşim özellikleri ve üretim teknolojisi hakkında önceki araştırmalar incelenmiş ve bulguları özetlenmiştir.

Keywords

• vegan beslenme
• bitki bazlı süt alternatifleri
• bitkisel proteinler
• sağlık ve beslenme

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