Using Household Fruit and Vegetable Waste in Recipes to Reduce Kitchen Food Waste and their Nutritional and Functional Values

Yıl 2024, Sayı: Yeşil Dönüşüm Özel Sayısı, 33 - 44, 23.09.2024

Esra Nur Öner Yılmaz Dr. Öğr. Üyesi Tuba Pehlivan

https://doi.org/10.24323/akademik-gida.1554427

Öz

The formation of food waste brings numerous issues such as inefficient use of nutrients, social injustice, and economic and ecological losses. The aim of this study is to reduce fruit and vegetable waste, which are among the most common kitchen wastes, with new recipes, and to explore the advantages they provide to human health. The study developed 20 different recipes using parts typically considered waste in the kitchen, like stems, stalks, and peels from 11 fruits and 9 vegetables, and calculated their nutritional values using the BEBIS program (Nutrition Information System). Additionally, the functional properties of the fruit and vegetable waste used in the study were examined in light of scientific literature. Results showed that parts of fruits and vegetables considered as waste might have valuable nutritional properties, such as being a good source of dietary fiber, antioxidants, vitamins, and minerals. Among the recipes created with fruit waste, the chocolate balls with pomegranate peel powder had the highest energy value (4255.3 kcal), the sweet chicken with orange flavor had the highest protein content (122.1 g), and the watermelon dessert had the highest fiber content (25.3 g). Among the recipes made with vegetable waste, the puff pastry with leek leaves had the highest energy value (2740 kcal), and the savory cake with cauliflower and potatoes contained the most protein (222.2 g) and fiber (184.1 g). Using parts like stems, peels, and leaves considered food waste in recipes also imparts functional properties to the recipes. The food waste used in this study possesses properties in the literature such as anti-cancer, antimicrobial, antiviral, anti-inflammatory, prevention of neurological disorders, and anti-obesity, anti-diabetes, and anti-aging effects.

Anahtar Kelimeler

Food waste, Vegetables, Fruit, Functional food, Gastronomy

Mutfakta Gıda Atıklarının Azaltılması Amacıyla Evsel Meyve-Sebze Atıklarının Tariflerde Kullanılması ve Oluşturulan Tariflerin Besinsel ve Fonksiyonel Değerleri

Öz

Gıda atık oluşumu; besinlerin etkin kullanılamaması, sosyal adaletsizlik, ekonomik ve ekolojik kayıplar gibi birçok sorunu beraberinde getirmektedir. Bu çalışmanın amacı, mutfaklarda en fazla oluşan atıklardan meyve ve sebze atıklarının yeni tariflerle azaltılması ve bu atıkların sağlık ve beslenme yönüyle insan sağlığına kazandırdığı avantajları araştırmaktır. Çalışmada 11 meyve ve 9 sebzenin genellikle mutfakta atık olarak düşünülen sap, gövde, kabuk gibi kısımlarından 20 farklı tarif geliştirilmiş ve bu tariflerin besin değerleri BEBİS programı (Beslenme Bilgi Sistemi) kullanılarak hesaplanmıştır. Ayrıca çalışmada kullanılan meyve ve sebze atıklarının fonksiyonel özellikleri bilimsel literatür ışığında irdelenmiştir. Sonuç olarak, atık olarak görülen meyve ve sebze kısımlarının beslenme açısından değerli özellikler olan; iyi bir diyet lifi, antioksidan, vitamin ve mineral kaynağı olduğu belirlenmiştir. Çalışma kapsamında meyve atıkları ile oluşturulan tarifler arasında en yüksek enerji değerine sahip ürün nar kabuğu tozlu çikolatalı toplar (4255.3 kcal), en yüksek protein portakal aromalı tatlı tavuk (122.1 g) ve en yüksek lif karpuzlama (25.3 g) olurken, sebze atıkları ile oluşturulan tarifler arasında en yüksek enerji değerine sahip ürün pırasa yapraklı milföy böreği (2740 kcal), en yüksek protein (222.2 g) ve lif (184.1 g) içeren karnabaharlı patatesli tuzlu kek olmuştur. Yiyeceklerde gıda atığı olarak görülen sap, kabuk, yaprak vb. kısımlarının kullanımı aynı zamanda yapılan tariflere fonksiyonel özellikler kazandırmaktadır. Bu çalışmada kullanılan gıda atıklarının literatürde antikanser, antimikrobiyal, antiviral, antiimflamatuar, nörolojik bozuklukları önleme, obezite diyabet ve yaşlanma karşıtı gibi özelliklere sahip olduğu görülmüştür.

Anahtar Kelimeler

Gıda atığı, Sebze, Meyve, Fonksiyonel gıda, Gastronomi

Kaynakça

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