Functional Food Components of Soy and Soy Products (Turkish with English Abstract)

Abstract

Soy products, with their high content of soy protein, isoflavones, omega-3-fatty acid and dietary fiber are potential functional food ingredients. Consequently, for all their positive effects on health, there is an increasing trend in product development to integrate soy into conventional foods either as a complete or partial replacement. Positive health effects of soybean can be supplied to consumers via soy products that are widely consumed and having acceptable quality. As variety of soy ingredients are available in the world market, it is critical to understand their functions for optimization of product nutrition, functionality, taste and cost. The objective of this study is to evaluate the functional food components of soy ingredients by means of their health effects, process effects and applications on several products.

Keywords

• Soy protein, dietary fiber, isoflavones, phenolic compounds

Soya ve Soya Ürünlerinin Fonksiyonel Gıda Bileşenleri

Abstract

Soya ürünleri, yüksek miktarda soya proteini, izoflavonlar, omega–3-yağ asitleri ve diyet lifi içerikleri ile çok önemli fonksiyonel gıda bileşenleri veya ürünleridir. Sağlığa olumlu etkilerinden dolayı, ürün geliştirmede soyanın geleneksel gıdalara tamamen veya kısmen ilave edilmesi veya diğer bileşenlerle yer değiştirmesi yönünde eğilimler giderek artış göstermektedir. Soyanın sağlığa yararlı etkileri tüketicilere yaygın olarak tüketilen ve kabul edilebilir nitelikteki soya ürünleri ile ulaştırılabilir. Çok çeşitli soya esaslı bileşen dünya pazarında mevcut olup, formülasyonların optimizasyonu için her birinin fonksiyonu, besin değeri, maliyet ve lezzet özellikleri tam olarak anlaşılmalıdır. Bu çalışmada; soya ürünlerinin fonksiyonel gıda bileşenlerinin sağlığa olan etkileri, gıda süreçlerinden etkilenmeleri ve ürünlerde uygulamalarının irdelenmesi amaçlanmıştır.  

Keywords

• Soya proteini, diyet lifi, izoflavon, fenolik maddeler

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