Nigde Omer Halisdemir University Journal of Engineering Sciences
Review
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Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı

Year 2021, Volume 10, Issue 1, 160 - 167, 15.01.2021

Hülya ŞEN ARSLAN Cemalettin SARIÇOBAN Sabire YERLİKAYA

https://doi.org/10.28948/ngumuh.781117

Abstract

Meyve ve sebzeler farklı miktarlarda diyet lifi içerir. Gıda atığı sayılan ve katma değeri yüksek meyve ve sebze atıkları pek çok açıdan önemlidir. Katma değeri olan atıklar diyet lifi olarak kullanılmaktadır. Diyet lifi katkısı olan et ve et ürünleri sağlık için etkilidir ve eti teknolojik özellikleri açısından iyileştirir. Diyet lifleri, az yağlı ürünlerde su tutma kapasitesini artırma, formülasyon maliyetlerini azaltma, dokuyu değiştirme ve depolama kararlılığını geliştirme gibi özelliklere sahiptir. Diyet lifleri, fonksiyonel olmasının yanı sıra pişirme kayıplarını önleme ve dokuyu düzeltme gibi teknolojik özellikleri nedeniyle et ürünlerinde kullanılma imkânına sahiptir. Tüketiciler beslenme ile sağlık arasında her geçen gün bir ilişki olduğu bilincinde artmaktadır. Bununla birlikte, yanlış beslenme ile hastalıkların arttığına dair endişeler de vardır. Bu nedenle günlük diyette diyet lifi ilavesinin artırılması önerilmektedir. Et ürünlerinde dolgu maddesi olarak diyet lifinin kullanılması bilinçli tüketiciler için tatmin edici bir faktör olabilir. Bu nedenle diyet lifi yönünden zengin et ve et ürünlerinin üretimi, meyve ve sebze atığını kullanarak yeni çalışmalara yön verecektir.

Keywords

Diyet lifi, Fonksiyonel gıda, Meyve ve sebzeler, Et ve et ürünleri

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Use of fruits and vegetables in meat and meat products in terms of dietary fiber

Year 2021, Volume 10, Issue 1, 160 - 167, 15.01.2021

Hülya ŞEN ARSLAN Cemalettin SARIÇOBAN Sabire YERLİKAYA

https://doi.org/10.28948/ngumuh.781117

Abstract

Fruits and vegetables contain different amounts of dietary fiber. Fruit and vegetable wastes that are considered as food waste and have high added value are important in many aspects. Wastes with added value are used as dietary fiber. Dietary fiber added meat and meat products are effective for health and these additives improves meat in terms of technological properties. Dietary fibers have properties such as increasing water retention capacity, reducing formulation expenses, modifying texture, and improving storage stability in low-fat products. Dietary fibers have the opportunity to be used in meat products due to their technological features such as preventing cooking losses and improving texture as well as being functional. Consumers are increased in the awareness that there is a relationship between nutrition and health day after day. However, there are also concerns that diseases increase with improper diet. For this reason, it is recommended to increase the dietary fiber addition in the daily diet The use of dietary fiber as a filler in meat products can be a satisfying factor for conscious consumers. For this reason, production of meat and meat products rich in dietary fiber will guide new studies by using fruit and vegetable waste.

Keywords

Dietary fiber, Functional food, Fruits and vegetables, Meat and meat products

References

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  • J. L. Causey, J. M. Feirtag, D.D. Gallaher, B.C. Tungland, and J. L. Slavin, Effects of dietary inulin on serum lipids, blood glucose and the gastrointestinal environment in hypercholesterolemic men. Nutr. Res., 20(2), 191–201, 2000. http://doi:10.1016/S02715317 (99)00152-9.
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  • D. M. Jalili, T. Wildman, R.E.C. Medeiros, Dietary Fiber and Coronary Heart Disease. in Handbook of nutraceuticals and functional foods, R. E. C. Wildman, Ed. USA, pp. 281–293,2001.
  • R. Rodríguez, A. Jiménez, J. Fernández-Bolaños, R. Guillén, and A. Heredia, Dietary fibre from vegetable products as source of functional ingredients., Trends Food Sci. Technol., 17(1), 3–15, 2006, http://doi: 10.1016/j.tifs.2005.10.002.
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  • Y. Dror, Dietary Fiber Intake for the Elderly, Nutrition, 19 (4), 388–389, 2003.
  • J. F. Ayala-Zavala et al., Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res. Int., 44(7), 1866–1874, 2011. http://doi: 10.1016/j.foodres.2011.02.021.
  • J. Angulo et al., Nutritional evaluation of fruit and vegetable waste as feedstuff for diets of lactating Holstein cows, J. Environ. Manage., 95,pp. 210–214, 2012. http://doi: 10.1016/j.jenvman.2011.06.050.
  • B.L.M.M. Leroy, L. Bommele, D. Reheul, M. Moens, and S. De Neve, The application of vegetable, fruit and garden waste (VFG) compost in addition to cattle slurry in a silage maize monoculture: Effects on soil fauna and yield. Eur. J. Soil Biol., 43(2), 91–100, 2007. http://doi:10.1016/j.ejsobi.2006.10.005.
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Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Food Engineering
Authors

Hülya ŞEN ARSLAN (Primary Author)
KARAMANOGLU MEHMETBEY UNIVERSITY
0000-0003-0116-9062
Türkiye

Cemalettin SARIÇOBAN
SELCUK UNIVERSITY
0000-0001-9898-0884
Türkiye

Sabire YERLİKAYA
KARAMANOGLU MEHMETBEY UNIVERSITY
0000-0001-9842-5848
Türkiye

Publication Date January 15, 2021
Application Date August 15, 2020
Acceptance Date December 10, 2020
Published in Issue Year 2021, Volume 10, Issue 1

Cite

Bibtex @review { ngumuh781117, journal = {Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi}, issn = {}, eissn = {2564-6605}, address = {Niğde Üniversitesi Mühendislik Fakültesi, Merkez Yerleşke, Niğde}, publisher = {Nigde Omer Halisdemir University}, year = {2021}, volume = {10}, pages = {160 - 167}, doi = {10.28948/ngumuh.781117}, title = {Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı}, key = {cite}, author = {Şen Arslan, Hülya and Sarıçoban, Cemalettin and Yerlikaya, Sabire} }
APA Şen Arslan, H. , Sarıçoban, C. & Yerlikaya, S. (2021). Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı . Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi , 10 (1) , 160-167 . DOI: 10.28948/ngumuh.781117
MLA Şen Arslan, H. , Sarıçoban, C. , Yerlikaya, S. "Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı" . Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 10 (2021 ): 160-167 <https://dergipark.org.tr/en/pub/ngumuh/issue/59647/781117>
Chicago Şen Arslan, H. , Sarıçoban, C. , Yerlikaya, S. "Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı". Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 10 (2021 ): 160-167
RIS TY - JOUR T1 - Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı AU - Hülya Şen Arslan , Cemalettin Sarıçoban , Sabire Yerlikaya Y1 - 2021 PY - 2021 N1 - doi: 10.28948/ngumuh.781117 DO - 10.28948/ngumuh.781117 T2 - Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi JF - Journal JO - JOR SP - 160 EP - 167 VL - 10 IS - 1 SN - -2564-6605 M3 - doi: 10.28948/ngumuh.781117 UR - https://doi.org/10.28948/ngumuh.781117 Y2 - 2020 ER -
EndNote %0 Nigde Omer Halisdemir University Journal of Engineering Sciences Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı %A Hülya Şen Arslan , Cemalettin Sarıçoban , Sabire Yerlikaya %T Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı %D 2021 %J Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi %P -2564-6605 %V 10 %N 1 %R doi: 10.28948/ngumuh.781117 %U 10.28948/ngumuh.781117
ISNAD Şen Arslan, Hülya , Sarıçoban, Cemalettin , Yerlikaya, Sabire . "Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı". Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 10 / 1 (January 2021): 160-167 . https://doi.org/10.28948/ngumuh.781117
AMA Şen Arslan H. , Sarıçoban C. , Yerlikaya S. Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı. NOHU J. Eng. Sci.. 2021; 10(1): 160-167.
Vancouver Şen Arslan H. , Sarıçoban C. , Yerlikaya S. Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi. 2021; 10(1): 160-167.
IEEE H. Şen Arslan , C. Sarıçoban and S. Yerlikaya , "Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı", Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, vol. 10, no. 1, pp. 160-167, Jan. 2021, doi:10.28948/ngumuh.781117
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