Diyet Lifleri: Tanımı, Türleri ve Gıda Endüstrisinde Kullanımları

Year 2024, , 924 - 952, 11.03.2024

Mahir Serdar Yılmaz

https://doi.org/10.47495/okufbed.1277961

Abstract

Diyet lifi, sindirim enzimlerine dirençli olan ve esas olarak tahıllarda, meyvelerde ve sebzelerde bulunan bir gıda bileşenleri grubudur. İnsan sindirim sistemi içinde ince bağırsakta sindirilemeyen fakat kolonda kısmen sindirilebilen diyet lifi, suda çözünen ve suda çözünmeyen olmak üzere iki grupta incelenir. Diyet lif tüketiminin insan sağlığı açısından oldukça önemli etkileri vardır. Bu nedenle tüketiminin teşvik edilmesi ve çeşitli gıda ürünlerine fonksiyonel özellikler kazandırma amacıyla katkı maddesi olarak eklenmesi yaygınlaşmaya başlamıştır. Gıda endüstrisinde özellikle et, süt ve unlu mamullerin üretimlerinde kullanılmaktadırlar.
Bu çalışmada, diyet lifleri tanımlanmış, türleri belirtilmiş ve gıda ürünlerinde diyet lifi kullanımına dair bazı bilimsel çalışmalar özetlenerek derlenmiştir.

Keywords

Diyet lifi ve çeşitleri, Diyet lifi ve sağlık, Lifli gıdalar

Dietary Fibers: Definition, Types and Uses in the Food Industry

Abstract

Dietary fiber is a group of food components resistant to digestive enzymes and found mainly in cereals, fruits, and vegetables. In the human digestive system, dietary fiber, which cannot be digested in the small intestine but can be partially digested in the colon, is divided into two groups: water-soluble and water-insoluble. Dietary fiber consumption has very important effects on human health. For this reason, it has become widespread to encourage its consumption and add it as an additive to various food products to provide functional properties. In the food industry, they are primarily used in the production of meat, dairy, and bakery products.
In this study, dietary fibers were defined, their types were specified and some scientific studies on the use of dietary fibers in food products were summarized and compiled.

Keywords

Dietary fiber and its types, Dietary fiber and health, Fiber foods

References

• Abul-Fadl MM. Nutritional and chemical evaluation of white cauliflower by-products flour and the effect of its addition on beef sausage quality. Journal of Applied Sciences Research 2012; 8(2): 693-704.
• Ajila C., Leelavathi K., Rao P. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science 2008; 48(2): 319-326. https://doi.org/10.1016/j.jcs.2007.10.001
• Alimentarius C. Guidelines on nutrition labelling CAC/GL 2-1985 as last amended 2010. Joint FAO/WHO Food Standards Programme, Secretariat of the Codex Alimentarius Commission 2010; FAO, Rome.
• Andoh A., Nishida A., Takahashi K., Inatomi O., Imaeda H., Bamba S., Kobayashi T. Comparison of the gut microbial community between obese and lean peoples using 16S gene sequencing in a Japanese population. Journal of Clinical Biochemistry and Nutrition 2016; 59(1): 65-70. https://doi.org/10.3164/jcbn.15-152
• Anonim http://turkomp.gov.tr/component_result-lif-toplam-diyet-11. 2018. Erişim: 20.08.2023