FONKSİYONEL GIDA KAVRAMINA BİR BAKIŞ: SÜT VE SÜT ÜRÜNLERİ

Year 2023, Volume: 1 Issue: 1, 1 - 6, 02.01.2024

Hülya Şen Arslan , Kübra Kaymaz

Abstract

Gıdaların insanların refahı ve yaşam uzamasındaki aktif rolünün yanı sıra; bulaşıcı olmayan, kronik hastalıkların başlaması veya gelişmesinin önlenmesinde tüketici ilgisinde bir artış olmuştur. Bu sebeple fonksiyonel gıdalar incelenmeye başlanmıştır. Süt ve süt ürünleri insan beslenmesinin ayrılmaz bir parçası olmasıyla beraber ve biyolojik değeri yüksek proteinlerin, kalsiyumun, esansiyel yağ asitlerinin, amino asitlerin, yağın, suda çözünen vitaminlerin ve çeşitli biyokimyasal ve fizyolojik işlevler için oldukça önemli olan çeşitli biyoaktif bileşiklerin taşıyıcıları olarak kabul edildiklerinden bu bağlamda hayatımızda düzenli yer edinmesi gereken bir fonksiyonel gıda grubudur. Kefir, simbiyotik bir ilişki içinde yaşayan bakteri ve mayaların spesifik ve karmaşık bir karışımı fermente süt ürünüdür. Son zamanlarda iddia edilen sağlık yararları nedeniyle kefir önemli bir fonksiyonel süt ürünü haline gelmekte ve sonuç olarak kefir üzerine araştırmalar artmaktadır. Bu çalışmanın amacı, süt ve süt ürünlerinin fonksiyonel gıda olarak incelenmesi ve süt ürünleri grubundan olan kefir hakkında bilgi vermektir

Keywords

kefir, sağlık, süt, fonksiyonel gıda.

A LOOK AT THE CONCEPT OF FUNCTIONAL FOOD: MILK AND DAIRY PRODUCTS

Abstract

In addition to the active role of food in people's well-being and life extension; There has been an increase in consumer interest in preventing the onset or development of non-communicable, chronic diseases. For this reason, functional foods have begun to be examined. In this context, milk and dairy products are an integral part of human nutrition and are considered carriers of high biological value proteins, calcium, essential fatty acids, amino acids, fat, water-soluble vitamins and various bioactive compounds that are very important for various biochemical and physiological functions. It is a functional food group that should have a regular place in our lives. Kefir is a fermented milk product that is a specific and complex mixture of bacteria and yeasts living in a symbiotic relationship. Recently, kefir is becoming an important functional dairy product due to its claimed health benefits, and as a result, research on kefir is increasing. The aim of this study is to examine milk and dairy products as functional foods and to provide information about kefir, which is a dairy product group.

Keywords

kefir, health, milk, functional food.

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