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

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

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

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