GIDALARDA SODYUM AZALTIMI

Semra Bozkurt; Mehmet Koç

doi:10.15237/gida.GD21023

Derleme

SODIUM REDUCTION IN FOODS

Yıl 2022, , 231 - 251, 25.02.2022

Semra Bozkurt Mehmet Koç

https://doi.org/10.15237/gida.GD21023

Öz

Sodium is a mineral found naturally in foods and plays an important role in maintaining fluid and electrolyte balance in the body and regulating blood pressure. However, excessive sodium consumption causes many important ailments, especially hypertension and cardiovascular diseases. The main source of sodium in foods is sodium chloride, better known as table salt. Salt has a significant effect on the sensory, physical, chemical and microbiological properties of foods. Sodium reduction in foods is a multidimensional process that includes sensory quality, shelf life and functionality factors. Current approaches to reducing sodium in food products mainly include salt removal and gradual reduction of sodium in food formulations, replacement of sodium with salt substitutes, use of flavor enhancers, redesigning the food structure to optimize sodium release and transport, altering the physical form of salt, improving salt diffusion with new technologies and and odor-taste interaction strategies. In this review, general information about sodium is presented and strategies for sodium reduction in foods are discussed.

Anahtar Kelimeler

Sodium, hypertension, cardiovascular diseases, salt, function of salt in foods, sodium reduction strategies

Kaynakça

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GIDALARDA SODYUM AZALTIMI

Yıl 2022, , 231 - 251, 25.02.2022

Semra Bozkurt Mehmet Koç

https://doi.org/10.15237/gida.GD21023

Öz

Sodyum besinlerde doğal olarak bulunan bir mineral olup vücutta sıvı ve elektrolit dengesinin sağlanmasında ve kan basıncının düzenlenmesinde önemli rol oynamaktadır. Bununla birlikte, aşırı sodyum tüketimi, başta hipertansiyon ve kardiyovasküler hastalıklar olmak üzere pek çok önemli rahatsızlığa neden olmaktadır. Gıdalardaki başlıca sodyum kaynağı ise daha çok sofra tuzu olarak bilinen sodyum klorürdür. Tuz, gıdaların duyusal, fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerinde oldukça önemli bir etkiye sahiptir. Gıdalarda sodyum azaltımı, duyusal kalite, raf ömrü ve işlevsellik faktörlerini içeren çok boyutlu bir işlemdir. Gıda ürünlerinde sodyumun azaltılmasına yönelik mevcut yaklaşımlar, esas olarak gıda formülasyonlarında tuzun kaldırılması ve kademeli sodyum azaltımı, sodyumun tuz ikameleri ile değiştirilmesi, lezzet arttırıcıların kullanımı, sodyum salınımını ve taşınmasını optimize etmek amacıyla gıda yapısının yeniden tasarlanması, tuzun fiziksel formunun değiştirilmesi, yeni teknolojilerle tuz difüzyonunun geliştirilmesi ve koku-tat interaksiyonları stratejilerini içermektedir. Bu derlemede, sodyum hakkında genel bilgi sunularak, gıdalarda sodyum azaltımına yönelik stratejiler ele alınmıştır.

Anahtar Kelimeler

sodyum, hipertansiyon, kardiovasküler hastalıklar, tuz, tuzun gıdalardaki işlevi, sodyum azaltma stratejileri

Kaynakça

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Rizo, A., Fuentes, A., Fernández-Segovia, I., Barat, J. M. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. J. Food Eng, 211: 22-29, doi: 10.1016/j.jfoodeng.2017.04.031.
Rodrigues, D. M., de Souza, V. R., Mendes, J. F., Nunes, C. A., Pinheiro, A. C. M. (2016). Microparticulated salts mix: An alternative to reducing sodium in shoestring potatoes. LWT, 69: 390-399, doi: 10.1016/ j.lwt.2016.01.056.
Rodrigues, J. F., Gonçalves, C. S., Pereira, R. C., Carneiro, J. D. S., Pinheiro, A. C. M. (2014). Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. Int J Dairy Sci, 97: 4733-4744, doi: 10.3168/jds.2014-7913.
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Toplam 101 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Gıda Mühendisliği
Bölüm	Makaleler
Yazarlar	Semra Bozkurt Bu kişi benim 0000-0002-7132-9773 Mehmet Koç 0000-0002-7295-7640
Yayımlanma Tarihi	25 Şubat 2022
Yayımlandığı Sayı	Yıl 2022

Kaynak Göster

APA	Bozkurt, S., & Koç, M. (2022). GIDALARDA SODYUM AZALTIMI. Gıda, 47(2), 231-251. https://doi.org/10.15237/gida.GD21023
AMA	Bozkurt S, Koç M. GIDALARDA SODYUM AZALTIMI. GIDA. Şubat 2022;47(2):231-251. doi:10.15237/gida.GD21023
Chicago	Bozkurt, Semra, ve Mehmet Koç. “GIDALARDA SODYUM AZALTIMI”. Gıda 47, sy. 2 (Şubat 2022): 231-51. https://doi.org/10.15237/gida.GD21023.
EndNote	Bozkurt S, Koç M (01 Şubat 2022) GIDALARDA SODYUM AZALTIMI. Gıda 47 2 231–251.
IEEE	S. Bozkurt ve M. Koç, “GIDALARDA SODYUM AZALTIMI”, GIDA, c. 47, sy. 2, ss. 231–251, 2022, doi: 10.15237/gida.GD21023.
ISNAD	Bozkurt, Semra - Koç, Mehmet. “GIDALARDA SODYUM AZALTIMI”. Gıda 47/2 (Şubat 2022), 231-251. https://doi.org/10.15237/gida.GD21023.
JAMA	Bozkurt S, Koç M. GIDALARDA SODYUM AZALTIMI. GIDA. 2022;47:231–251.
MLA	Bozkurt, Semra ve Mehmet Koç. “GIDALARDA SODYUM AZALTIMI”. Gıda, c. 47, sy. 2, 2022, ss. 231-5, doi:10.15237/gida.GD21023.
Vancouver	Bozkurt S, Koç M. GIDALARDA SODYUM AZALTIMI. GIDA. 2022;47(2):231-5.

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