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PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ

Year 2019, Volume: 44 Issue: 3, 430 - 441, 15.05.2019
https://doi.org/10.15237/gida.GD19025

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 10
6 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.

References

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  • Arslan-Tontul, S., Erbas, M., Gorgulu, A. (2018). The Use of probiotic-loaded single- and double-layered microcapsules in cake production. Probiotics & Antimicro Prot doi: 10.1007/s12602-018-9467-y.
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PRODUCTION METHODS FOR PROBIOTIC BAKERY PRODUCTS

Year 2019, Volume: 44 Issue: 3, 430 - 441, 15.05.2019
https://doi.org/10.15237/gida.GD19025

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 10
6
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.

References

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  • Anonim (2017). Türk Gıda Kodeksi. Beslenme ve sağlık beyanları yönetmeliği. Ek 2: Hastalık riskinin azaltılmasına, çocukların gelişimi ve sağlığına ilişkin beyanlar dışındaki sağlık beyanları listesi. Gıda Tarım ve Hayvancılık Bakanlığı. 26 Ocak 2017 tarih ve 29960 sayılı Resmî Gazete, Ankara.
  • Arslan-Tontul, S., Erbas, M. (2017). Single and double layered microencapsulation of probiotics by spray drying and spray chilling. LWT-Food Sci Technol 81:160-169, doi: 10.1016/j.lwt.2017.03.060.
  • Arslan-Tontul, S., Erbas, M., Gorgulu, A. (2018). The Use of probiotic-loaded single- and double-layered microcapsules in cake production. Probiotics & Antimicro Prot doi: 10.1007/s12602-018-9467-y.
  • Bampi, G.B., Backes, G.T., Cansian, R.L., Matos Jr, F.E., Ansolin, I.M.A., Poleto, B.C., Corezzolla, L.R., Favaro-Trindade, C.S. (2016). Spray chilling microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and its use in the preparation of savory probiotic cereal bars. Food Bioprocess Technol 9:1422-1428, doi: 10.1007/s11947-016-1724-z.
  • Bansal, S., Mangal, M., Sharma, S.K., Gupta, R.K. (2016). Non-dairy based probiotics: a healthy treat for intestine. Crit Rev Food Sci Nutr 56:1856-1867, doi: 10.1080/10408398.2013.790780.
  • Călinoiu, L.F., Vodnar, D.C., Precup, G. (2016). The probiotic bacteria viability under different conditions. Bulletin UASVM Food Science and Technology 73(2): 55-60, doi: 10.15835/buasvmcn-fst:12448.
  • Cencic, A., Chingwaru, W. (2010). The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutrients 2:611-625, doi: 10.3390/nu2060611.
  • Coman, M.M., Cecchini, C., Verdenelli, M.C., Silvi, S., Orpianesi, C., Cresci, A. (2012). Functional foods as carriers for SYNBIO®, a probiotic bacteria combination. Int J Food Microbiol 157:346-352, doi: 10.1016/j.ijfoodmicro.2012.06.003.
  • Corona-Hernandez, R.I., Álvarez-Parrilla, E., Lizardi-Mendoza, J., Islas-Rubio, A.R., de la Rosa, L.A., Wall-Medrano, A. (2013). Structural stability and viability of microencapsulated probiotic bacteria: A Review. Compr Rev Food Sci Food Saf 12:614-628, doi: 10.1111/1541-4337.12030.
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  • Cutting, S.M. (2011). Bacillus probiotics. Food Microbiol 28:214-220, doi: 10.1016/j.fm.2010.03.007.
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Primary Language Turkish
Journal Section Articles
Authors

Fundagül Erem 0000-0003-1562-0686

Publication Date May 15, 2019
Published in Issue Year 2019 Volume: 44 Issue: 3

Cite

APA Erem, F. (2019). PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ. Gıda, 44(3), 430-441. https://doi.org/10.15237/gida.GD19025
AMA Erem F. PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ. The Journal of Food. May 2019;44(3):430-441. doi:10.15237/gida.GD19025
Chicago Erem, Fundagül. “PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ”. Gıda 44, no. 3 (May 2019): 430-41. https://doi.org/10.15237/gida.GD19025.
EndNote Erem F (May 1, 2019) PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ. Gıda 44 3 430–441.
IEEE F. Erem, “PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ”, The Journal of Food, vol. 44, no. 3, pp. 430–441, 2019, doi: 10.15237/gida.GD19025.
ISNAD Erem, Fundagül. “PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ”. Gıda 44/3 (May 2019), 430-441. https://doi.org/10.15237/gida.GD19025.
JAMA Erem F. PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ. The Journal of Food. 2019;44:430–441.
MLA Erem, Fundagül. “PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ”. Gıda, vol. 44, no. 3, 2019, pp. 430-41, doi:10.15237/gida.GD19025.
Vancouver Erem F. PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ. The Journal of Food. 2019;44(3):430-41.

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