PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ

Year 2019, Volume: 44 Issue: 3, 430 - 441, 15.05.2019

Fundagül Erem

https://doi.org/10.15237/gida.GD19025

Cited By: 2

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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