PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ

Abstract

Fonksiyonel ürünler dünya çapında tüketicilerin ilgisini çekmektedir. En bilinen fonksiyonel ürünlerden olan probiyotik gıdalar temelde süt bazlı ürünler olsa da süt bazlı olmayan probiyotik gıdalar da yavaş yavaş fonksiyonel ürünler pazarında değerli bir katkı olarak yer almaktadır. Probiyotik ürün üretirken en önemli konu, ürünün üretiminden tüketimine kadar geçen süre içinde canlı probiyotik sayısının üründe en az 10⁶ kob/g veya kob/ml düzeyinde kalmasını sağlamaktır. Birçok kişi tarafından sevilerek tüketilen fırın ürünlerinin üretiminde uygulanan pişirme işlemi, probiyotik mikroorganizmaların hasar görmesine ve canlı probiyotik sayısının üründen beklenen yararlı etkileri sağlayamayacak düzeylere kadar düşmesine neden olmaktadır. Canlı probiyotik sayısını en üst seviyede tutmak için uygulandığı bilinen yöntemler probiyotiklerin mikroenkapsülasyonu, probiyotiklerin yenilebilir film ve kaplamalara ilave edilmesi ve sporlu probiyotik mikroorganizmaların kullanılmasıdır. Bu derlemede probiyotik fırın ürünü üretmek üzere uygulanan yöntemler, bilimsel literatürde konu ile ilgili yapılmış olan çalışmalarla birlikte sunulmuştur.

Keywords

• Fırın ürünleri,Mikroenkapsülasyon,Probiyotik,Sporlu bakteri,Yenilebilir film ve kaplama

PRODUCTION METHODS FOR PROBIOTIC BAKERY PRODUCTS

Abstract

Functional foods attract consumer interest worldwide. Although probiotic foods -one of the most known functional foods- are predominantly based on milk matrices, non-dairy probiotic foods are slowly emerging as a valuable addition to the functional foods market.  The most important issue when producing probiotic foods is to ensure the number of viable probiotics is at least 10⁶ cfu/g or cfu/ml, from production to consumption. The baking process applied in the production of bakery products, which are consumed enjoyably by many people, can cause significant losses of probiotic viability, such that the product does not deliver the expected health benefits.  Several techniques that have been applied to maintain the number of live probiotics at maximum level are microencapsulation, edible films and coatings and using sporulating probiotic microorganisms. This review describes the methods used for producing probiotic bakery products, with reference to relevant studies in the scientific literature.

Keywords

• Bakery products,Microencapsulation,Probiotic,Sporulating bacteria,Edible film and coating

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