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BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ

Year 2024, Volume: 8 Issue: 1, 80 - 89, 30.06.2024
https://doi.org/10.47137/usufedbid.1483320

Abstract

İnsan yaşamında doğumdan yaşlılığa kadar olan süreçte temel gıda maddesi olan süt önemli bir yere sahiptir. Ancak laktoz intoleransı, inek sütüne karşı alerji, vegan beslenme alışkanlığının artması, hayvansal süt üretiminin karbon salınımına katkısının yanı sıra bitkisel sütlerin düşük kalorili olması, kolesterol ve laktoz içermemesi, diyet lifi açısından zengin olması gibi beslenme yararları tüketicileri bitki bazlı süt alternatiflerine yönlendirmiştir. Bitkisel sütler tohumların, baklagillerin, tahılların süte benzeyen su özütleri olarak tanımlanmaktadır. İçeriğinde fenolik bileşikler, fitokimyasal maddeler, antioksidanlar, oligosakkaritler gibi insan sağlığı için son derece önemli bileşikleri bulundurmaktadırlar. Ancak bu ürünlerin yapı ve tekstür olarak inek sütüne benzemesi için bazı teknolojik aşamalardan geçmesi gerekmektedir. Bu teknolojik işlemlerin zaten gıda üretim sektöründe kullanılıyor olması bitkisel süt üretiminin avantajlarından birisidir. Bitki bazlı ürünler et, balık, süt, yumurta gibi geniş ürün yelpazesine sahiptir. Bu ürünler arasında Pazar payı en yüksek olan bitki bazlı sütlerdir. Yapılan çalışmalar sonucunda bitkisel süt sektörünün her geçen yıl büyümekte olduğu hatta 2016'dan 2022'ye kadar %13,3 oranında büyüme kaydetmesi beklenmektedir. Bu derlemede bitkisel sütlerin üretimi ve insan sağlığı üzerine etkileri konularında literatür verileri derlenmiştir.

References

  • Mert İNA, Dellal G ve Şireli T. Süt Kalitesi ve Süt -Sağlık İlişkisi, Ulusal Süt Konseyi, 2020.
  • Reyes-Jurado F, Soto-Reyes N, Dávila-Rodríguez M, Lorenzo-Leal AC, Jiménez-Munguía MT, Mani-López E and López-Malo A. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics, Food Reviews International, 2021;39(4):2320–2351.
  • Özcan T and Baysal S. Vejetaryen Beslenme ve Sağlık Üzerine Etkileri, Journal of Agricultural Faculty of Uludag University, 2016; 30: 101-116.
  • Bükülmez A. Human Milk Alternatives: When To Use Which Formula?, Pediatric Practice and Research, 2020; 8(2):50-56:7.
  • Sethi S, Tiyagi SK and Anurag RK. Plant-Based Milk Alternatives an Emerging Segment of Functional Beverages: A Review, The Journal of Food Science and Technology, 2016;53(9):3408-3423.
  • Vanga SK and Raghavan V. How Well Do Plant Based Alternatives Fare Nutritionally Compared to Cow's Milk?, The Journal of Food Science and Technology, 2018;55(1): 10-20.
  • Erk G, Seven A ve Akpınar A. Vegan ve Vejetaryan Beslenmede Probiyotik Bitkisel Bazlı Süt Ürünlerinin Yeri, The Journal of Food, 2019;44(3):453-462.
  • Mcclements DJ and Grossmann L. The Science of Plant-Based Foods: Constructing Next-Generation Meat, Fish, Milk, And Egg Analogs, Comprehensive Reviews in Food Science and Food Safety, 2021;20(4):4049-4100.
  • Makinen OE, Wanhalinna V, Zannini E and Arendt EK. Foods for Special Dietary Needs: Non-Dairy Plant-Based Milk Substitutes and Fermented Dairy-Type Products, Critical Reviews in Food Science and Nutrition, 2015;56(3):339-349.
  • Yiğit AA. Animal And Plant-Based Milk and Their Antioxidant Properties. Mehmet Akif Ersoy Üniversitesi Veteriner Fakültesi Dergisi, 2019;4:113-122.
  • Bernat N, Chafer M, Chiralta A and Gonzalez-Martinez C. Vegetable Milks and Their Fermented Derivative Products, International Journal of Food Studies, 2014;32(3):93–124.
  • Chalupa-Krebzdak S, Long CJ and Bohrer BM. Nutrient Density and Nutritional Value of Milk and Plant-Based Milk Alternatives, International Dairy Journal, 2018;87:84-92.
  • Mcclements DJ. Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles, Foods, 2020;9:421.
  • Aydar E, Tütüncü S and Özçelik B. Plant-Based Milk Substitutes: Bioactive Compounds, Conventional and Novel Processes, Bioavailability Studies, and Health Effects, Journal of Functional Foods, 2020;70:103975.
  • Poor J and Nemecek T. Reducing Food’s Environmental Impacts Through Producers and Consumers, Science, 2018;360:987–992.
  • Tangyu M, Muller J, Bolten CJ and Wittmann C. Fermentation of Plant-Based Milk Alternatives for Improved Flavour and Nutritional Value, Applied Microbiology and Biotechnology, 2019;103(23-24):9263-9275.
  • Jain P, Yadav DN, Rajput H and Bhatt DK. Effect of Pressure Blanching on Sensory and Proximate Composition of Peanut Milk. The Journal of Food Science and Technology, 2013;50(3):605-608.
  • Bensmira M and Jiang B. Rheological Characteristics and Nutritional Aspects of Novel Peanutbased Kefir Beverages and Whole Milk Kefir, International Food Research Journal, 2012;19(2):647-650.
  • Mcclements DJ, Newman E and Mcclements IF. Plant-Based Milks: A Review of The Science Underpinning Their Design, Fabrication, And Performance, Comprehensive Reviews in Food Science and Food Safety, 2019;18(6):2047-2067.
  • Bridges M. Moo-Ove Over, Cow’s Milk: The Rise of Plant-Based Dairy Alternatives, Nutrıtıon Issues in Gastroenterology, Serıes, 2018;171.
  • Vogelsang-O’Dwyer M, Zannini E and Arendt EK. Production of Pulse Protein İngredients and Their Application in Plant-Based Milk Alternatives, Trends in Food Science & Technology, 2021;110:364–374.
  • Güner KÖ. Fındık Hammaddesinden Püskürtmeli Kurutma ve Dondurarak Kurutma Yöntemleri ile Fındık Sütü Tozu Eldesi ve Karakterizasyonu, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Gıda Mühendisliği Programı, İstanbul, Sebahattin Zaim Üniversitesi, Yüksek Lisans Tezi,2017;80 syf.
  • Ersan L ve Topçuoğlu E. Badem Sütü ile Zenginleştirilmiş Probiyotik Yoğurtların Mikrobiyolojik ve Bazı Fiziko-Kimyasal Özellikleri, Journal Of Agricultural Faculty of Bursa Uludag University, 2019;39(2):321-339.
  • Jiang S, Cai W and Xu B. Food Quality Improvement of Soy Milk Made From Short-Time Germinated Soybeans, Foods, 2013;2(2):198-212.
  • Stewart H, Kuchler F, Cessna J and Hahn W. Are Plant-Based Analogues Replacing Cow’s Milk in the American Diet?, Journal of Agricultural and Applied Economics, 2020;52(4):562-579.
  • Yang T and Dharmasena . U.S. Consumer Demand for Plant-Based Milk Alternative Beverages: Hedonic Metric Augmented Barten's Synthetic Model, Foods, 2021;10(2):265.

PLANT MILK PRODUCTION AND IT’S EFFECT ON HUMAN HEALTH

Year 2024, Volume: 8 Issue: 1, 80 - 89, 30.06.2024
https://doi.org/10.47137/usufedbid.1483320

Abstract

Milk, which is a fundamental food in human life from birth to old age, has an important place in human life. However, factors such as lactose intolerance, allergy to cow's milk, increasing interest in vegan diet, the carbon footprint associated with the production of animal milk, as well as nutritional benefits that plant based milk have, such as lower calorie content, lack of cholesterol and lactose, and higher dietary fiber have directed consumers to plant-based milk alternatives. Plant milks are defined as milk-like water extracts of seeds, legumes and grains. They contain compounds that are important for human health, such as phenolic compounds, phytochemicals, antioxidants and oligosaccharides. However, these products must go through some technological procedures in order to resemble cow's milk in structure and texture. The fact that these technological processes are already used in the food production sector is one of the advantages of plant milk production. Plant-based products include a wide range of products such as meat, fish, milk and eggs. Among these products, plant-based milk has the highest market share. It is estimated that the plant milk sector is growing every year and is even expected to grow by 13.3% from 2016 to 2022. This review compiles the literature on the production of plant milks and their effects on human health.

References

  • Mert İNA, Dellal G ve Şireli T. Süt Kalitesi ve Süt -Sağlık İlişkisi, Ulusal Süt Konseyi, 2020.
  • Reyes-Jurado F, Soto-Reyes N, Dávila-Rodríguez M, Lorenzo-Leal AC, Jiménez-Munguía MT, Mani-López E and López-Malo A. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics, Food Reviews International, 2021;39(4):2320–2351.
  • Özcan T and Baysal S. Vejetaryen Beslenme ve Sağlık Üzerine Etkileri, Journal of Agricultural Faculty of Uludag University, 2016; 30: 101-116.
  • Bükülmez A. Human Milk Alternatives: When To Use Which Formula?, Pediatric Practice and Research, 2020; 8(2):50-56:7.
  • Sethi S, Tiyagi SK and Anurag RK. Plant-Based Milk Alternatives an Emerging Segment of Functional Beverages: A Review, The Journal of Food Science and Technology, 2016;53(9):3408-3423.
  • Vanga SK and Raghavan V. How Well Do Plant Based Alternatives Fare Nutritionally Compared to Cow's Milk?, The Journal of Food Science and Technology, 2018;55(1): 10-20.
  • Erk G, Seven A ve Akpınar A. Vegan ve Vejetaryan Beslenmede Probiyotik Bitkisel Bazlı Süt Ürünlerinin Yeri, The Journal of Food, 2019;44(3):453-462.
  • Mcclements DJ and Grossmann L. The Science of Plant-Based Foods: Constructing Next-Generation Meat, Fish, Milk, And Egg Analogs, Comprehensive Reviews in Food Science and Food Safety, 2021;20(4):4049-4100.
  • Makinen OE, Wanhalinna V, Zannini E and Arendt EK. Foods for Special Dietary Needs: Non-Dairy Plant-Based Milk Substitutes and Fermented Dairy-Type Products, Critical Reviews in Food Science and Nutrition, 2015;56(3):339-349.
  • Yiğit AA. Animal And Plant-Based Milk and Their Antioxidant Properties. Mehmet Akif Ersoy Üniversitesi Veteriner Fakültesi Dergisi, 2019;4:113-122.
  • Bernat N, Chafer M, Chiralta A and Gonzalez-Martinez C. Vegetable Milks and Their Fermented Derivative Products, International Journal of Food Studies, 2014;32(3):93–124.
  • Chalupa-Krebzdak S, Long CJ and Bohrer BM. Nutrient Density and Nutritional Value of Milk and Plant-Based Milk Alternatives, International Dairy Journal, 2018;87:84-92.
  • Mcclements DJ. Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles, Foods, 2020;9:421.
  • Aydar E, Tütüncü S and Özçelik B. Plant-Based Milk Substitutes: Bioactive Compounds, Conventional and Novel Processes, Bioavailability Studies, and Health Effects, Journal of Functional Foods, 2020;70:103975.
  • Poor J and Nemecek T. Reducing Food’s Environmental Impacts Through Producers and Consumers, Science, 2018;360:987–992.
  • Tangyu M, Muller J, Bolten CJ and Wittmann C. Fermentation of Plant-Based Milk Alternatives for Improved Flavour and Nutritional Value, Applied Microbiology and Biotechnology, 2019;103(23-24):9263-9275.
  • Jain P, Yadav DN, Rajput H and Bhatt DK. Effect of Pressure Blanching on Sensory and Proximate Composition of Peanut Milk. The Journal of Food Science and Technology, 2013;50(3):605-608.
  • Bensmira M and Jiang B. Rheological Characteristics and Nutritional Aspects of Novel Peanutbased Kefir Beverages and Whole Milk Kefir, International Food Research Journal, 2012;19(2):647-650.
  • Mcclements DJ, Newman E and Mcclements IF. Plant-Based Milks: A Review of The Science Underpinning Their Design, Fabrication, And Performance, Comprehensive Reviews in Food Science and Food Safety, 2019;18(6):2047-2067.
  • Bridges M. Moo-Ove Over, Cow’s Milk: The Rise of Plant-Based Dairy Alternatives, Nutrıtıon Issues in Gastroenterology, Serıes, 2018;171.
  • Vogelsang-O’Dwyer M, Zannini E and Arendt EK. Production of Pulse Protein İngredients and Their Application in Plant-Based Milk Alternatives, Trends in Food Science & Technology, 2021;110:364–374.
  • Güner KÖ. Fındık Hammaddesinden Püskürtmeli Kurutma ve Dondurarak Kurutma Yöntemleri ile Fındık Sütü Tozu Eldesi ve Karakterizasyonu, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Gıda Mühendisliği Programı, İstanbul, Sebahattin Zaim Üniversitesi, Yüksek Lisans Tezi,2017;80 syf.
  • Ersan L ve Topçuoğlu E. Badem Sütü ile Zenginleştirilmiş Probiyotik Yoğurtların Mikrobiyolojik ve Bazı Fiziko-Kimyasal Özellikleri, Journal Of Agricultural Faculty of Bursa Uludag University, 2019;39(2):321-339.
  • Jiang S, Cai W and Xu B. Food Quality Improvement of Soy Milk Made From Short-Time Germinated Soybeans, Foods, 2013;2(2):198-212.
  • Stewart H, Kuchler F, Cessna J and Hahn W. Are Plant-Based Analogues Replacing Cow’s Milk in the American Diet?, Journal of Agricultural and Applied Economics, 2020;52(4):562-579.
  • Yang T and Dharmasena . U.S. Consumer Demand for Plant-Based Milk Alternative Beverages: Hedonic Metric Augmented Barten's Synthetic Model, Foods, 2021;10(2):265.
There are 26 citations in total.

Details

Primary Language Turkish
Subjects Food Microbiology, Food Technology
Journal Section Review Article
Authors

Gülçe Baba 0000-0001-9425-5431

Sümeyye Betül Bozatlı 0000-0003-3986-9021

Abdullah Dikici 0000-0001-7302-8766

Publication Date June 30, 2024
Submission Date May 14, 2024
Acceptance Date June 7, 2024
Published in Issue Year 2024 Volume: 8 Issue: 1

Cite

APA Baba, G., Bozatlı, S. B., & Dikici, A. (2024). BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi, 8(1), 80-89. https://doi.org/10.47137/usufedbid.1483320
AMA Baba G, Bozatlı SB, Dikici A. BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. June 2024;8(1):80-89. doi:10.47137/usufedbid.1483320
Chicago Baba, Gülçe, Sümeyye Betül Bozatlı, and Abdullah Dikici. “BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ”. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi 8, no. 1 (June 2024): 80-89. https://doi.org/10.47137/usufedbid.1483320.
EndNote Baba G, Bozatlı SB, Dikici A (June 1, 2024) BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 8 1 80–89.
IEEE G. Baba, S. B. Bozatlı, and A. Dikici, “BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ”, Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, vol. 8, no. 1, pp. 80–89, 2024, doi: 10.47137/usufedbid.1483320.
ISNAD Baba, Gülçe et al. “BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ”. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 8/1 (June 2024), 80-89. https://doi.org/10.47137/usufedbid.1483320.
JAMA Baba G, Bozatlı SB, Dikici A. BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2024;8:80–89.
MLA Baba, Gülçe et al. “BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ”. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi, vol. 8, no. 1, 2024, pp. 80-89, doi:10.47137/usufedbid.1483320.
Vancouver Baba G, Bozatlı SB, Dikici A. BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2024;8(1):80-9.