PLANT SEED MUCILAGES AND ITS USE IN FOODS

Öz

Hydrocolloids are widely used in the food industry due to their technological properties such as gelling, thickening, emulsion and foam stabilization. In recent years, consumers’ interest in minimally processed foods has increased researchers’ interest in plant seed mucilage rather than commercial hydrocolloids. Plant seed musilages add functional properties to the product they are added to due to their technological properties as well as being dietary fiber. Functional properties of mucilages are affected by extraction conditions such as temperature due to the presence of sugar in their structure, and enzyme treatment, ultrasonic and microwave assisted methods can also be used in musilage extraction. In this review, studies on extraction mucilages from different sources and using them in bakery, dairy and meat products are summarized.

Anahtar Kelimeler

• Mucilage
• hydrocolloid
• gum
• extraction

BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI

Öz

Hidrokolloidler, jelleşme, kalınlaştırma, emülsiyon ve köpükleri stabilize etme gibi teknolojik özelliklerinden dolayı gıda endüstrisinde yaygın olarak kullanılmaktadır. Son yıllarda tüketicilerin doğal katkılı gıdalara olan ilgisi araştırıcıların ticari hidrokolloidlerin yerine bitki tohum musilajlarına olan ilgilerini artırmıştır. Bitki tohum musilajları teknolojik özelliklerinin yanı sıra diyet lifi olma özelliğinden dolayı eklendikleri ürüne fonksiyonel özellik kazandırmaktadır. Musilajların fonksiyonel özellikleri yapılarındaki şekerden dolayı sıcaklık gibi ektraksiyon koşullarından etkilenmekte olup enzim uygulaması, ultrasonik ve mikrodalga destekli yöntemler de musilaj ekstraksiyonun da kullanılabilmektedir. Bu derlemede, musilajların farklı kaynaklardan farklı yöntemler ile elde edilmesi ve fırıncılık, süt ve et ürünlerinde kullanımı ile ilgili yapılan çalışmalar özetlenmiştir.

Anahtar Kelimeler

• Musilaj
• hidrokolloid
• gam
• ekstraksiyon

Kaynakça

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