Yenebilir ve Tıbbi Mantarların Gıda Ürünlerinde Kullanım Potansiyeli

Year 2019, Volume: 10 Issue: 3, 137 - 151, 26.12.2019

Sanem Bulam , Aysun Pekşen , Nebahat Şule Üstün

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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