Year 2019, Volume 44, Issue 3, Pages 430 - 441 2019-05-15

PRODUCTION METHODS FOR PROBIOTIC BAKERY PRODUCTS
PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ

Fundagül EREM [1]

71 117

Functional foods attract consumer interest worldwide. Although probiotic foods -one of the most known functional foods- are predominantly based on milk matrices, non-dairy probiotic foods are slowly emerging as a valuable addition to the functional foods market.  The most important issue when producing probiotic foods is to ensure the number of viable probiotics is at least 106 cfu/g or cfu/ml, from production to consumption. The baking process applied in the production of bakery products, which are consumed enjoyably by many people, can cause significant losses of probiotic viability, such that the product does not deliver the expected health benefits.  Several techniques that have been applied to maintain the number of live probiotics at maximum level are microencapsulation, edible films and coatings and using sporulating probiotic microorganisms. This review describes the methods used for producing probiotic bakery products, with reference to relevant studies in the scientific literature.

Fonksiyonel ürünler dünya çapında tüketicilerin ilgisini çekmektedir. En bilinen fonksiyonel ürünlerden olan probiyotik gıdalar temelde süt bazlı ürünler olsa da süt bazlı olmayan probiyotik gıdalar da yavaş yavaş fonksiyonel ürünler pazarında değerli bir katkı olarak yer almaktadır. Probiyotik ürün üretirken en önemli konu, ürünün üretiminden tüketimine kadar geçen süre içinde canlı probiyotik sayısının üründe en az 106 kob/g veya kob/ml düzeyinde kalmasını sağlamaktır. Birçok kişi tarafından sevilerek tüketilen fırın ürünlerinin üretiminde uygulanan pişirme işlemi, probiyotik mikroorganizmaların hasar görmesine ve canlı probiyotik sayısının üründen beklenen yararlı etkileri sağlayamayacak düzeylere kadar düşmesine neden olmaktadır. Canlı probiyotik sayısını en üst seviyede tutmak için uygulandığı bilinen yöntemler probiyotiklerin mikroenkapsülasyonu, probiyotiklerin yenilebilir film ve kaplamalara ilave edilmesi ve sporlu probiyotik mikroorganizmaların kullanılmasıdır. Bu derlemede probiyotik fırın ürünü üretmek üzere uygulanan yöntemler, bilimsel literatürde konu ile ilgili yapılmış olan çalışmalarla birlikte sunulmuştur.

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Primary Language tr
Subjects Science
Published Date 2019
Journal Section Articles
Authors

Orcid: 0000-0003-1562-0686
Author: Fundagül EREM (Primary Author)
Institution: ZONGULDAK BÜLENT ECEVİT ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Country: Turkey


Dates

Publication Date: May 15, 2019

Bibtex @review { gida515519, journal = {GIDA}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {430 - 441}, doi = {10.15237/gida.GD19025}, title = {PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ}, key = {cite}, author = {EREM, Fundagül} }
APA EREM, F . (2019). PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ. GIDA, 44 (3), 430-441. DOI: 10.15237/gida.GD19025
MLA EREM, F . "PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ". GIDA 44 (2019): 430-441 <http://dergipark.org.tr/gida/issue/44377/515519>
Chicago EREM, F . "PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ". GIDA 44 (2019): 430-441
RIS TY - JOUR T1 - PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ AU - Fundagül EREM Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19025 DO - 10.15237/gida.GD19025 T2 - GIDA JF - Journal JO - JOR SP - 430 EP - 441 VL - 44 IS - 3 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19025 UR - https://doi.org/10.15237/gida.GD19025 Y2 - 2019 ER -
EndNote %0 THE JOURNAL OF FOOD PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ %A Fundagül EREM %T PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ %D 2019 %J GIDA %P 1300-3070-1309-6273 %V 44 %N 3 %R doi: 10.15237/gida.GD19025 %U 10.15237/gida.GD19025
ISNAD EREM, Fundagül . "PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ". GIDA 44 / 3 (May 2019): 430-441. https://doi.org/10.15237/gida.GD19025
AMA EREM F . PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ. GIDA. 2019; 44(3): 430-441.
Vancouver EREM F . PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ. GIDA. 2019; 44(3): 441-430.