Fonksiyonel Bir Süt Ürünü: Dondurma

Ayse Kahveci Erdogan; Ayşe Gürsoy

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Fonksiyonel Bir Süt Ürünü: Dondurma

Öz

Süt ürünleri içerisinde oldukça fazla tercih edilen, zengin bir besin içeriğine sahip bulunan, sindirimi kolay, kendine özgü tat, aroma ve tekstürü olan ayrıca tüketici tarafından ferahlatıcı özellikleri nedeniyle, daha fazla yaz aylarında tüketilmekle beraber, yıl boyunca da tüketim alışkanlığı devam eden bir gıda maddesi olan dondurma karbonhidrat, yağ, protein gibi makrobileşenler; A, D, E vitaminleri ile kalsiyum gibi mikrobileşenler bakımından zengin olmasına karşın C vitamini, renk maddeleri ve fenolik maddeler gibi doğal antioksidanlar bakımından ise zayıftır. Dondurmanın bileşiminde çok çeşitli vitaminler (A, D, E, K, B2, B6, B12 ve C) ile yeterli sayılabilecek düzeyde bazı mineral maddeler (Ca, P, Mg, Na, K, I, Mn ve Zn) bulunmaktadır. Ayrıca dondurma yapımında kullanılan sütün bileşiminde bulunan proteinler esansiyel amino asitleri yeterli ve dengeli bir biçimde içermekte ve dondurmada süte göre daha fazla yağ ve protein bulunmaktadır. Bu nedenlerden dolayı dondurma beslenme ve kalori bakımından önemli bir süt ürünü olduğu ifade edilmektedir. Son yıllarda bilinçli tüketicilerin sağlıklı ve fonksiyonel gıda tüketmek istemeleri nedeniyle diyet lifler, probiyotik ve laktik asit bakterileri, alternatif tatlandırıcılar, doğal antioksidanlar gibi besinsel ve fizyolojik özellikleri olan bileşenler dondurma üretiminde kullanılmaya başlanmıştır. Bu çalışmada dondurmanın fonksiyonel özelliklerinin geliştirilmesi amacıyla yapılmış olan çalışmalardan derlemeler yapılmıştır.

Anahtar Kelimeler

Dondurma, Diyet lif, Toplam fenolik madde, Antioksidan aktivite, Fonksiyonel özellik

A Functional Dairy Product: Ice-Cream

Öz

Ice cream which is a food highly preferred among dairy products; with a rich nutritional content, easy to digest, with a unique taste, aroma and texture, and consumed more in summer by the consumer due to its refreshing properties, even though can be consumed throughout the year; has macro components such as carbohydrate, fat, protein and and micro components such as calcium, although it is rich in vitamins A, D, E it is poor in terms of natural antioxidants such as vitamin C, coloring agents and phenolic substances. There are many vitamins (A, D, E, K, B2, B6, B12 and C) and some mineral substances at a sufficient level (Ca, P, Mg, Na, K, I, Mn and Zn) in the composition of ice cream. In addition, the proteins in the composition of the milk used in ice cream contain essential amino acids in a sufficient and balanced manner, and ice cream contains more fat and protein than milk. For these reasons, it is stated that ice cream is an important dairy product in terms of nutrition and calories. In recent years, nutritional and physiological ingredients such as dietary fibers, probiotics, lactic acid bacteria, alternative sweeteners, natural antioxidants have been used in ice cream production due to the demand of conscious consumers to consume healthy and functional foods. In this study, reviews have been made from the studies conducted to improve the functional properties of ice cream.

Anahtar Kelimeler

Ice cream, Dietary fibers, Total phenolic contents, Antioxidant activity, Functional properties

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Hayvansal Üretim (Diğer)

Bölüm

Derleme

Yazarlar

Ayse Kahveci Erdogan ^*
0000-0002-6333-437X
Türkiye

Ayşe Gürsoy
0000-0001-7934-1497
Türkiye

Yayımlanma Tarihi

31 Mart 2022

Gönderilme Tarihi

8 Temmuz 2021

Kabul Tarihi

21 Mart 2022

Yayımlandığı Sayı

Yıl 2022 Sayı: 3

IZ

https://izlik.org/JA65ZF38UW

APA

Kahveci Erdogan, A., & Gürsoy, A. (2022). Fonksiyonel Bir Süt Ürünü: Dondurma. Akademik Et ve Süt Kurumu Dergisi, 3, 33-42. https://izlik.org/JA65ZF38UW

AMA

1.Kahveci Erdogan A, Gürsoy A. Fonksiyonel Bir Süt Ürünü: Dondurma. AESKD. 2022;(3):33-42. https://izlik.org/JA65ZF38UW

Chicago

Kahveci Erdogan, Ayse, ve Ayşe Gürsoy. 2022. “Fonksiyonel Bir Süt Ürünü: Dondurma”. Akademik Et ve Süt Kurumu Dergisi, sy 3: 33-42. https://izlik.org/JA65ZF38UW.

EndNote

Kahveci Erdogan A, Gürsoy A (01 Mart 2022) Fonksiyonel Bir Süt Ürünü: Dondurma. Akademik Et ve Süt Kurumu Dergisi 3 33–42.

IEEE

[1]A. Kahveci Erdogan ve A. Gürsoy, “Fonksiyonel Bir Süt Ürünü: Dondurma”, AESKD, sy 3, ss. 33–42, Mar. 2022, [çevrimiçi]. Erişim adresi: https://izlik.org/JA65ZF38UW

ISNAD

Kahveci Erdogan, Ayse - Gürsoy, Ayşe. “Fonksiyonel Bir Süt Ürünü: Dondurma”. Akademik Et ve Süt Kurumu Dergisi. 3 (01 Mart 2022): 33-42. https://izlik.org/JA65ZF38UW.

JAMA

1.Kahveci Erdogan A, Gürsoy A. Fonksiyonel Bir Süt Ürünü: Dondurma. AESKD. 2022;:33–42.

MLA

Kahveci Erdogan, Ayse, ve Ayşe Gürsoy. “Fonksiyonel Bir Süt Ürünü: Dondurma”. Akademik Et ve Süt Kurumu Dergisi, sy 3, Mart 2022, ss. 33-42, https://izlik.org/JA65ZF38UW.

Vancouver

1.Ayse Kahveci Erdogan, Ayşe Gürsoy. Fonksiyonel Bir Süt Ürünü: Dondurma. AESKD [Internet]. 01 Mart 2022;(3):33-42. Erişim adresi: https://izlik.org/JA65ZF38UW

Bu eser Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı ile lisanslanmıştır.

Fonksiyonel Bir Süt Ürünü: Dondurma

Öz

Anahtar Kelimeler

A Functional Dairy Product: Ice-Cream

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

IZ

Kaynak Göster