TÜRKİYE’DE YETİŞEN BAZI TROPİKAL MEYVELERİN BESLENME AÇISINDAN ÖNEMİ VE GASTRONOMİDE YENİ YAKLAŞIMLAR

Year 2020, Volume: 3 Issue: 3, 437 - 459, 31.12.2020

Çağla Özer , Franck Bruwıer , Pelin Olgay , Funda Elmacioglu

Abstract

Son yıllarda tüketicilerin yeni ve farklı ürünlere olan ilgisinin artması nedeniyle tropikal
meyvelerin üretimi ve tüketiminde artan bir talep yaşanmaktadır. Bu talep tropikal
meyvelerin üretimleri için özel ekolojik koşullar gerektirmesi, alışkanlıklarımızın
ötesine geçmesi ve pahalı sayılması nedeniyle sınırlı üretim olanaklarıyla yerel
meyvelere göre daha az tüketilmesine rağmen oluşmuştur. Bu meyvelerin çeşitliliği,
içerdikleri besin bileşikleri ve yüksek antioksidan aktiviteleri nedeniyle kanser ve
kardiyovasküler hastalıklar gibi bulaşıcı olmayan hastalıklardan (NCD) korunması ile
ilişkilendirilebilir. Türkiye'de yaygın olarak bilinen ve yetiştirilen tropik meyveler muz,
ananas ve kivi olup, iklime uygun bölgelerde son yıllarda pitaya (ejderha meyvesi),
guava, liçi, papaya, avokado, pomelo, mango, kumkat ve çarkıfelek meyvesi
yetiştirilmektedir. Bu çalışmada, Türkiye'de yetiştirilen bazı tropikal meyvelerin besin
değeri ve biyoaktif bileşikleri ile ilgili yapılan çalışmalar incelenmiş ve insan sağlığına
faydaları değerlendirilmiştir. Bu çalışmada, mevcut kullanım alanlarının yanı sıra lezzet
ve doku özelliklerini iyileştirmek için farklı pişirme teknikleri ve teknolojileri
uygulanarak gastronomi alanında tropikal meyvelerden yenilikçi ürünler ortaya
çıkarılmıştır.

Keywords

gastronomi, ürün geliştirme, yeni reçeteler, beslenme, tropikal meyve

THE IMPORTANCE OF THE NUTRITIONAL VALUES OF SOME TROPICAL FRUITS GROWN IN TURKEY AND NEW APPROACHES IN GASTRONOMY

Abstract

There is an increasing demand in the production and consumption of tropical fruits
because of the growing trend of consumer interest in new and different products in
recent years. Although tropical fruits are consumed less frequently compared to local
fruits with regard to their limited production possibilities due to special ecological
conditions, going beyond our habits, and the fact that they are considered expensive.
The variety of these fruits is associated with protection from noncommunicable diseases
(NCD) such as cancer and cardiovascular diseases due to the nutritional compounds
they contain and their high antioxidant activity. Widely known and grown tropical fruits
in Turkey are banana, pineapple and kiwifruit and in recent years, pitaya (dragon fruit),
guava, lychee, papaya, avocado, pomelo, mango, kumquat and passion fruit are
cultivated in the regions which have suitable climate conditions. In the current study,
the reviews about the nutritional value and bioactive compounds of some tropical fruits
grown in Turkey have been investigated and their benefits for the human health have
been evaluated. In this study, innovative products from the tropical fruits in the field of
gastronomy by applying different cooking techniques and technologies in order to
improve the flavor and texture properties besides the existing fields of use was revealed.

Keywords

gastronomy, innovative product, new recipes, nutrition, tropical fruit

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