Yenebilir ve Tıbbi Mantarların Gıda Ürünlerinde Kullanım Potansiyeli

Abstract

Yenebilir ve tıbbi mantarların yüksek protein, diyet lif, vitamin ve mineral madde içerikleri nedeniyle besinsel, biyoaktif bileşenlerinden dolayı da farmakolojik yönden önemi gün geçtikçe artmaktadır. Günümüzde beslenme açısından daha kaliteli, daha doğal, raf ömrü daha uzun ve tüketiciler tarafından tercih edilen fonksiyonel ve nutrasötik mantar ürünleri ile ilgili birçok çalışma yapılmaktadır. Bu çalışmalar kapsamında Agaricus türleri, Auricularia auricula, Boletus edulis, Calocybe indica, Flammulina velutipes, Ganoderma lucidum, Lentinula edodes, Pleurotus türleri, Terfezia claveryi ve Tuber türleri pulp, ezme, un, toz veya ekstrakt formunda et (köfte, salam, sosis vb.), tahıl (bisküvi, cips, ekmek vb.) ve süt (peynir, yoğurt vb.) gibi çeşitli gıdalara katılmaktadır. Çorba, baharat, ketçap, sos, çikolata, puding, sıcak/soğuk içecek, atıştırmalıklar ve papad, sucuk, tarhana gibi bazı geleneksel gıdaların formülasyonlarında da bu mantarlar değişen oranlarda ve formlarda bileşen/gıda katkı maddesi olarak kullanılmakta ve bazıları endüstriyel ölçekte de üretilmektedir. Bu derlemede yenebilir ve tıbbi mantarların çeşitli gıda ürünlerinde kullanım potansiyeli hakkında bilgi verilmesi amaçlanmıştır.

Keywords

• Endüstri,Fonksiyonel,Gıda,Nutrasötik,Tıbbi mantar,Yenilebilir mantar

The Utilization Potential of Edible and Medicinal Mushrooms in Food Products

Abstract

The importance of edible and medicinal mushrooms is increasing day by day as nutritional due to their high protein, dietary fiber, vitamin, and mineral contents and as pharmacological because of their bioactive components. Today, many studies are carried out about obtaining more nutritious and more natural functional foods and nutraceuticals having longer shelf life and preferred by the consumers by converting them into value-added products. Within the scope of these studies, Agaricus species, Auricularia auricula, Boletus edulis, Calocybe indica, Flammulina velutipes, Ganoderma lucidum, Lentinula edodes, Pleurotus species, Terfezia claveryi, and Tuber species in the form of pulp, pate, flour, powder or extract are added to foods such as meat (meatball, salami, sausage, etc.), cereals (biscuit, chips, bread, etc.), and milk (cheese, yoghurt, etc.). These mushrooms are also used as ingredient/food additive in the formulations of various soup, seasonings, ketchup, sauce, chocolate, pudding, hot/cold drinks, snacks, and some traditional foods such as papad, sucuk, tarhana in varying proportions and forms, and some of these products are also produced on an industrial scale. In this review, it was aimed to give information about the utilization potential of edible and medicinal mushrooms in diverse food products.

 

Keywords

• Industry,Functional,Food,Nutraceutical,Medicinal mushroom,Edible mushroom

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