Yıl 2020, Cilt 18 , Sayı 2, Sayfalar 217 - 227 2020-06-27

Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi
Enrichment of Bakery Products with Composite Flours

Emine AYDIN [1]


Son yıllarda toplumun beslenme konusunda bilinçlenmesi ile birlikte sağlıklı gıda üretimi ve tüketimi önem kazanmış, bu tür gıdalara olan talepler artmıştır. Birçok gıda endüstrisi de tüketicilerin taleplerini karşılamak için üretimini yaptıkları ürünlere fonksiyonel bileşenler ilave etme yoluna gitmiştir. Yapılan araştırmalar meyve ve sebzelerin fenolik bileşenler, antioksidan aktivite ve diyet lif bakımından zengin kaynak olduğunu göstermektedir. Daha sağlıklı ürün tüketme talebini karşılamak için meyve-sebze ve/veya meyve-sebze atıklarının besin maddesi olarak kullanımının önemli bir kaynak olabileceğini gösteren çalışmalarda; bu tür bileşenler gıdalara eklendiğinde, üretilen ürünlerin tadını, dokusunu, aromasını, rengini ve besin değerini değiştirebildiği/geliştirebildiği için tüketiciler tarafından sağlıklı ürünler olarak ilişkilendirilmektedir. Bu derlemede meyve ve sebzelerin un (toz) haline getirilmesinin bu gıdaların israfını azalttığı ayrıca fonksiyonel bir bileşen olarak unlu mamullerde zenginleştirme ajanı olarak kullanılmak üzere mükemmel bir fırsat sunduğu literatürde yapılan çalışmalar ile gösterilmiştir.
In recent years, the production and consumption of healthy foods have gained importance and the demand for such foods has increased as a result of an increased awareness of the society in nutrition. Many food companies have also attempted to add functional components to their products in order to meet the demands of consumers. Studies show that fruits and vegetables are rich sources of phenolic compounds, antioxidant activity and dietary fiber. Studies showing that the use of fruit-vegetable and/or fruit-vegetable wastes as nutrients can be an important source in order to meet the demand for healthier product consumption have reported that such ingredients added to foods can change/improve the taste, texture, aroma, color and nutritional value of the products produced, which can be associated with healthy products by consumers. In this review, it has been demonstrated by studies in the literature that the flour (powder) of fruits and vegetables reduces waste and also provides an excellent opportunity to be used as a functional enrichment agent in bakery products.
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Birincil Dil tr
Konular Gıda Bilimi ve Teknolojisi
Bölüm Derleme Makaleler
Yazarlar

Orcid: 0000-0001-9635-4791
Yazar: Emine AYDIN (Sorumlu Yazar)
Kurum: Düzce Üniversitesi, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 27 Haziran 2020

Bibtex @derleme { akademik-gida758841, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {217 - 227}, doi = {10.24323/akademik-gida.758841}, title = {Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi}, key = {cite}, author = {Aydın, Emine} }
APA Aydın, E . (2020). Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi . Akademik Gıda , 18 (2) , 217-227 . DOI: 10.24323/akademik-gida.758841
MLA Aydın, E . "Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi" . Akademik Gıda 18 (2020 ): 217-227 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/55310/758841>
Chicago Aydın, E . "Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi". Akademik Gıda 18 (2020 ): 217-227
RIS TY - JOUR T1 - Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi AU - Emine Aydın Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.758841 DO - 10.24323/akademik-gida.758841 T2 - Akademik Gıda JF - Journal JO - JOR SP - 217 EP - 227 VL - 18 IS - 2 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.758841 UR - https://doi.org/10.24323/akademik-gida.758841 Y2 - 2020 ER -
EndNote %0 Akademik Gıda Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi %A Emine Aydın %T Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 2 %R doi: 10.24323/akademik-gida.758841 %U 10.24323/akademik-gida.758841
ISNAD Aydın, Emine . "Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi". Akademik Gıda 18 / 2 (Haziran 2020): 217-227 . https://doi.org/10.24323/akademik-gida.758841
AMA Aydın E . Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi. Akademik Gıda. 2020; 18(2): 217-227.
Vancouver Aydın E . Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi. Akademik Gıda. 2020; 18(2): 217-227.