The Use of Natural Compounds Having Functional Properties in the Production of Bakery Products (Turkish with English Abstract)

Year 2009, Volume: 34 Issue: 3, 193 - 198, 01.06.2009

Raciye Meral İsmail Sait Doğan

Abstract

  Functional foods, beyond their primary nutrition purpose, contain some compounds that have favorable effects on human health. In recent years, increased life expectations and awareness towards healthy nutrition of the consumer, obesity and increased coronary heart diseases lead to an increase in production and consumption of functional foods by consumers expecting health benefits in addition to its nutritional values. In recent years, developments and innovations in food science and technology as well as in pharmacognosy have exhibited positive effect of natural compound having functional properties on public health. Heavy fast-food consumption appeared in 90’s have been replaced with healthy foods due to increasing obesity and artherosclerosis rate. In this study, the use of natural compounds having functional properties in bakery production will be discussed.

Keywords

 Functional foods, bakery products, natural compounds, antioxidant 

Fonksiyonel Öneme Sahip Doğal Bileşenlerin Unlu Mamullerin Üretiminde Kullanımı

Abstract

Fonksiyonel gıdalar, temel beslenmenin ötesinde, sağlık üzerine olumlu etkilere sahip olan bileşenleri içerir. Son yıllarda tüketicilerin hayat beklentilerinin artması, sağlıklı beslenme bilincinin gelişmesi, obezite ve kalp damar hastalıklarında meydana gelen artışlar nedeniyle, tüketicilerin aldıkları gıdalardan besleyici özelliğin yanı sıra çeşitli yararlar sağlamayı beklemesi fonksiyonel gıda üretimi ve tüketimini arttırmıştır. Son yıllarda, Farmakognozi ve gıda biliminde ortaya çıkan gelişmeler ve yapılan buluşlar gıda ürünlerine, vücudumuz için yararlı bazı doğal maddelerin ve ekstraktların katılmasıyla bu eksikliklerin giderilmesi ve eksiklikten kaynaklanan rahatsızlıkların önlenmesi fikrini doğurmuş, 90’lı yıllarda meydana gelen lezzet çılgınlığı ve fast-food rüzgârı, artan obezite ve kalp-damar hastalıkları nedeniyle tahtını, daha sağlıklı gıdalara bırakmıştır. Bu çalışmada uzun yıllardır değişik şekillerde tüketilen ve tedavi amaçlı olarak kullanılan fonksiyonel öneme sahip doğal bileşenlerin unlu mamuller üretiminde kullanımı üzerinde durulacaktır.

Keywords

Fonksiyonel gıda, unlu mamuller, doğal bileşenler, antioksidan　

References

• Grünwald J, Herzberg F. 2002. The dietary supplement industry needs new concepts. ICMAP News, 9.
• Suhr KI, Nielsen PV. 2005. Inhibition of fungal growth on wheat and rye bread by modified atmosphere packa- ging and active packaging using volatile mustard essen- tial oil. J Food Sci 70: 37-44.
• Suhr KI, Nielsen PV. 2003. Antifungal activity of es- sential oils evaluated by two different application tech- niques against rye bread spoilage fungi. J Appl Microbiol : 665-674.
• Latif A, Masud T. 2006. Use of natural preservative in bread making. Am J Food Technol 1: 34-42.
• Lean LP, Mohamed S. 1999. Antioxidative and antimy- cotic effects of turmeric, lemon-grass, betel leaves and Garcinia atriviridis on butter cakes. J Sci Food Agr 79: 1822.
• Chow VYM, Toma RB, Jacob M, Ertl F, Reiboldt W, Shirzadi S. 1998. Evaluation of antifungal activities of cassia and garlic in wheat bread. J Foodservice Systems : 213-222.
• Seguchi M, Abe M. 2003. Effect of Welsh Onion (Alli- um fistulosum L.) on bread making properties. J Food Sci : 1810-1813.
• Seguchi M, Norimoto N, Abe M, Yoshino Y. 2001.
• Effect of maitake (Grifola frondosa) mushroom powder on bread properties. J Food Sci 66 (2) :261-264. Reddy V, Urooj A, Kumar A. 2005. Evaluation of anti- oxidant activity of some plant extract and their applica- tion in biscuits. Food Chem 90: 317-321.
• Wang J, Rosell CM, de Barber CM. 2002. Effect of the addition different fibres on wheat dough performance and bread quality. Food Chem 79: 221-226
• Frutos MJ, Hernandez-Herrero JA. 2004. Effects of rosemary extract (Rosmarinus officinalis)on the stability bread with an oil, garlic and parsley dressing. LWT-Food Sci Technol 38: 651-655.
• Mariotti M, Lucisano M, Pagani A. 2006. Deve- lopment of a baking procedure for the production of oat-supplemented wheat bread. Int J Food Sci Tech 41: 157.
• Vergara-Valencia N, Granados-Perez E, Agama- Acevedo E, Tovar J, Ruales J, Bello-1 Perez LA. 2007. Fib- re concentrate from mango fruit: Characterization, asso- ciated antioxidant capacity and application as a bakery product ingredient. LWT-Food Sci Technol 40: 722-729.
• Masoodi FA, Chauhan GS. 1998. Use of apple po- mace as a source of dietary fiber in wheat bread. J Food Process Pres 22: 225-263.
• Masoodi FA, Chauhan GS, Tyagi SM, Kumbhar BK, Kaur H. 2001. Effect of apple pomace incorporation on rheological charecterictic of whet flour. Int J Food Prop : 2156-223.
• Sudha ML, Baskaran V, Leelavathi K. 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake ma- king. Food Chem 104: 686-692.
• Bilgiçli N, İbanoğlu Ş, Herken E N. 2007. Effect of dietary fibre addition on the selected nutritional proper- ties of cookies. J Food Eng 78: 86-89.
• Uysal H, Bilgiçli N, Elgün A, İbanoğlu Ş, Herken E N, Demir M K. 2007. Effect of dietary fiber and xylanase enzyme addition on the selected properties of wire-cut cookies. J Food Eng 78 (3): 1074-1078.
• Öztürk S, Özboy Ö, Cavidoğlu İ, Köksel H. 2002. Ef- fects of brewer’s spent grain on the quality and dietary fiber content of cookies. J I Brewing 108 (1): 23-27.
• Fan L, Zhang S, Yu L, Ma L. 2006. Evaluation of an- tioxidant property and quality of breads containing Au- ricularia auricula pplysaccahide flour. Food Chem 101: 1163.
• Pohjanheimo TA, Hakala MA, Tahvonen RL, Salmi- nen SJ, Kallio HP. 2006. Flaxseed in breadmaking: Effects on sensory quality, aging and composition of bakery pro- ducts. J Food Sci 71: 343-348.
• Anıl M, Koca A F. 2006. Ekmek yapımında tam tane olarak keten tohumu kullanımının hamur ve ekmek ka- litesi üzerine etkileri. Hububat 2006 Hububat Ürünleri
• Teknolojisi Kongresi 7-8 Eylül 2006 Gaziantep Türkiye, 59 s.
• Conforti FD, Davis SF. 2006. The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. Int J Food Sci Tec 41: 95-101.
• Seguchi M, Abe M. 2003. Effect of Welsh Onion (Al- lium fistulosum L.) on bread making properties. J Food Sci 68: 1810-1813.