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ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ

Yıl 2018, Cilt: 43 Sayı: 6, 984 - 1001, 01.11.2018
https://doi.org/10.15237/gida.GD18088

Öz

Şekerleme endüstrisi, listenin neredeyse sınırsız
olduğu, her yaş grubu tarafından talep gören, açlık ve susuzluğu gidermenin
ötesinde özellikle haz almak amacıyla tüketilen çeşitli ürünleri içermektedir.
Söz konusu ürünlerin yüksek kalorili olması, aşırı tüketimlerinin özellikle
fazla şeker alımı ile ilişkilendirilebilen çeşitli hastalıklara neden olması ve
tüketicilerin daha sağlıklı ürün gruplarına yönelmesi gibi nedenler, diğer gıda
sektörlerinde olduğu gibi bu sektörde de üretilen ürünlere yönelik birtakım
değişikliklerin yapılmasını zorunlu kılmıştır. Bu bakımdan günümüzde
araştırmacılar, sektörde var olan şekerleme ürünlerinin üretiminde ve ürün
içeriğinde değişiklikler yapıp, farklı ve yenilikçi yaklaşımlar kullanarak
henüz yeni olan fonksiyonel şekerleme ürünlerinin üretimi üzerinde
çalışmaktadırlar. Bu çalışma kapsamında, şekerleme endüstrisinde yoğun bir
şekilde üretilen ve oldukça rağbet gören, sert şeker, yumuşak şeker, çikolata
ve sakız ürünlerine fonksiyonellik kazandırılması amacıyla yapılan bilimsel
çalışmalar derlenmiştir.

Kaynakça

  • Ackar, D., Lendic, K.V., Valek, M., Šubarić, D., Miličević, B., Babić, J., Nedić, I. (2013). Cocoa polyphenols: Can we consider cocoa and chocolate as potential functional food? J Chem, 2013: 1-7.
  • Aidoo, R.P., Depypere, F., Afoakwa, E.O., Dewettinck, K. (2013). Industrial manufacture of sugarfree chocolates-applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends Food Sci Technol, 32: 84-96.
  • Aidoo, R.P., Afoakwa, E.O., Dewettinck, K. (2014). Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture-rheological, microstructure and physical quality characteristics. J Food Eng, 126(1): 35-42.
  • Aidoo, R.P., Afaokwa, E.O., Dewettinck, K. (2015). Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT-Food Sci Technol, 62: 592-597.
  • Aidoo, R.P., Appah, E., Van Dewalle, D., Afoakwa, E.O., Dewettinck, K. (2017). Functionality of inulin and polydextrose as sucrose replacers in sugar‐free dark chocolate manufacture-effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties. Int J Food Sci Technol, 52: 282-290.
  • Alañón, M.E., Castle, S.M., Siswanto, P.J., Cifuentes-Gómez, T., Spencer, J.P.E. (2016). Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates. Food Chem, 208: 177-184.
  • Anisa, A.M., Anju, B., Vikas, A., Raj, K.K. (2016). Preparation and evaluation of peach-soy fruit toffees. J Food Ind Microbiol, 2(2): 1-5.
  • Anonim 2018. https://www.worldfood-istanbul.com/About-the-show/News/The-sweet-stuff-confectionery-chocolate-in-Turk. (erişim tarihi, 01.03.2018).
  • Aprotosoaie, A.C., Miron, A., Trifan, A., Luca, V.S., Costache, I.I. (2016). The cardiovascular effects of cocoa polyphenols-an overview. Diseases, 4(39): 1-25.
  • Ares, G., Besio, M., Gimenez, A., Deliza, R. (2010). Relationship between involvement and functional milk desserts intention to purchase. Influence on attitude towards packaging characteristics. Appetite, 55: 298-304.
  • Aslani, A., Rafiei, S. (2012). Design, formulation and evaluation of nicotine chewing gum. Adv Biomed Res, 1(4): 1-6.
  • Aslani, A., Ghannadi, A., Mortazavi, S., Torabi, M. (2013). Design, formulation and evaluation of medicinal chewing gum by the extract of Salvadora persica L. Life Sci J, 10: 47-55.
  • Aslani, A., Ghannadi, A., Raddanipour, R. (2015). Design, formulation and evaluation of Aloe Vera chewing gum. Adv Biomed Res, 4: 175-182.
  • Assous, M.T.M., Abdel-Hady, M.M., Medany, G.M. (2014). Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants. Ann Agric Sci, 59(1): 1-7.
  • Azevedo, B.M., Morais-Ferreira, J.M., Luccas, V., Bolini, H.M.A. (2017). Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics. Int J Food Sci Technol, 52: 1731-1738.
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FUNCTIONAL FOOD PRODUCTION IN THE CONFECTIONERY TECHNOLOGY

Yıl 2018, Cilt: 43 Sayı: 6, 984 - 1001, 01.11.2018
https://doi.org/10.15237/gida.GD18088

Öz

The confectionery industry includes a wide variety of
products for which the list is almost endless, demanded by all age groups and
consumed especially for pleasure beyond hunger and thirst. The high calorific
value of these products, their excessive consumption leading to various
diseases that can be associated with high sugar intake and consumer willingness
to buy healthy products have necessitated a number of changes in the sector,
like in other food branches. In this regard, researchers are currently working
on the production of functional confectionery products that are new in the
industry by using innovative approaches and making changes in the production
process and in the formulation of conventional confectionery products. Within
the scope of this study, it is aimed to review scientific studies that were
carried out in order to gain functionality to the hard candy, soft candy,
chocolate and chewing gum products which are highly preferred and intensively
produced in the confectionery industry.

Kaynakça

  • Ackar, D., Lendic, K.V., Valek, M., Šubarić, D., Miličević, B., Babić, J., Nedić, I. (2013). Cocoa polyphenols: Can we consider cocoa and chocolate as potential functional food? J Chem, 2013: 1-7.
  • Aidoo, R.P., Depypere, F., Afoakwa, E.O., Dewettinck, K. (2013). Industrial manufacture of sugarfree chocolates-applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends Food Sci Technol, 32: 84-96.
  • Aidoo, R.P., Afoakwa, E.O., Dewettinck, K. (2014). Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture-rheological, microstructure and physical quality characteristics. J Food Eng, 126(1): 35-42.
  • Aidoo, R.P., Afaokwa, E.O., Dewettinck, K. (2015). Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT-Food Sci Technol, 62: 592-597.
  • Aidoo, R.P., Appah, E., Van Dewalle, D., Afoakwa, E.O., Dewettinck, K. (2017). Functionality of inulin and polydextrose as sucrose replacers in sugar‐free dark chocolate manufacture-effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties. Int J Food Sci Technol, 52: 282-290.
  • Alañón, M.E., Castle, S.M., Siswanto, P.J., Cifuentes-Gómez, T., Spencer, J.P.E. (2016). Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates. Food Chem, 208: 177-184.
  • Anisa, A.M., Anju, B., Vikas, A., Raj, K.K. (2016). Preparation and evaluation of peach-soy fruit toffees. J Food Ind Microbiol, 2(2): 1-5.
  • Anonim 2018. https://www.worldfood-istanbul.com/About-the-show/News/The-sweet-stuff-confectionery-chocolate-in-Turk. (erişim tarihi, 01.03.2018).
  • Aprotosoaie, A.C., Miron, A., Trifan, A., Luca, V.S., Costache, I.I. (2016). The cardiovascular effects of cocoa polyphenols-an overview. Diseases, 4(39): 1-25.
  • Ares, G., Besio, M., Gimenez, A., Deliza, R. (2010). Relationship between involvement and functional milk desserts intention to purchase. Influence on attitude towards packaging characteristics. Appetite, 55: 298-304.
  • Aslani, A., Rafiei, S. (2012). Design, formulation and evaluation of nicotine chewing gum. Adv Biomed Res, 1(4): 1-6.
  • Aslani, A., Ghannadi, A., Mortazavi, S., Torabi, M. (2013). Design, formulation and evaluation of medicinal chewing gum by the extract of Salvadora persica L. Life Sci J, 10: 47-55.
  • Aslani, A., Ghannadi, A., Raddanipour, R. (2015). Design, formulation and evaluation of Aloe Vera chewing gum. Adv Biomed Res, 4: 175-182.
  • Assous, M.T.M., Abdel-Hady, M.M., Medany, G.M. (2014). Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants. Ann Agric Sci, 59(1): 1-7.
  • Azevedo, B.M., Morais-Ferreira, J.M., Luccas, V., Bolini, H.M.A. (2017). Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics. Int J Food Sci Technol, 52: 1731-1738.
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  • Khalifa, F.K. (2017). Prebiotics as fat replacers. Int J Adv Res, 5(6): 1466-1473.
  • Khapre, A.P. (2010). Standardization of technology for development of guava-soybean toffee as a protein enriched product. Food Sci Res J, 1(2): 154-156.
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  • Komes, D., Belščak-Cvitanović, A., Škrabal, S., Vojvodić, A., Bušić, A. (2013). The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents. LWT-Food Sci Technol, 53: 360-369.
  • Kumar, R., Solanki, P., Chandra, A. (2014). Medicated chewing gum-A novel drug delivery system: An updated review. Am J Adv Drug Deliv, 2: 434-450.
  • Konar, N., Toker, O.S., Oba, S., Sagdic, O. (2016a). Improving functionality of chocolate: A review on probiotic, prebiotic and/or symbiotic characteristics. Trends Food Sci Technol, 49: 35-44.
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  • Larsson, S.C., Bergkvist, L., Wolk, A. (2006). Consumption of sugar and sugar sweetened foods and the risk of pancreatic cancer in a prospective study. Am J Clin Nutr, 84: 1171-1176.
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  • Silva, M.P., Tulini, F.L., Marinho, J.F.U., Mazzocato, M.C., De Martinis, E.C.P., Luccas, V., Favaro-Trindade, C.S. (2017). Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions. LWT-Food Sci Technol, 75: 640-647.
  • Siró, I., Kápolna, E., Kápolna, B., Lugasi, A. (2008). Functional food product development marketing and consumer acceptance-A review. Appetite, 51: 456-467.
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  • Toker, O.S., Pirouzian, H.R., Konar, N., Polat, D.G. (2018). BV seeding as an alternative pre-crystallization technique in synbiotic milk chocolate production. GIDA, 43(3): 422-431.
  • Tripathi, M.K., Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. J Funct Foods, 9: 225-241.
  • Vasudha LS, Hemant KSY, Mahesh KP, Abhay R, Navya M, Ayaz A, Nagavarma BVN (2014). Medicated chewing gum: An overview. Research & Reviews: Journal of Dental Sciences, 2(2): 50-64.
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  • Zarić, D.B., Bulatović, M.L., Rakin, M.B., Krunić, T.Z., Lončarević, I.S., Pajin, B.S. (2016). Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. RSC Adv, 6: 13934-13941.
  • Zumbe, A., Lee, A., Storey, D. (2001). Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery. Br J Nutr, 85(1): 31-45.
Toplam 94 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Recep Güneş 0000-0002-8007-8697

İbrahim Palabıyık Bu kişi benim

Şefik Kurultay Bu kişi benim

Yayımlanma Tarihi 1 Kasım 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 43 Sayı: 6

Kaynak Göster

APA Güneş, R., Palabıyık, İ., & Kurultay, Ş. (2018). ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ. Gıda, 43(6), 984-1001. https://doi.org/10.15237/gida.GD18088
AMA Güneş R, Palabıyık İ, Kurultay Ş. ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ. GIDA. Kasım 2018;43(6):984-1001. doi:10.15237/gida.GD18088
Chicago Güneş, Recep, İbrahim Palabıyık, ve Şefik Kurultay. “ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ”. Gıda 43, sy. 6 (Kasım 2018): 984-1001. https://doi.org/10.15237/gida.GD18088.
EndNote Güneş R, Palabıyık İ, Kurultay Ş (01 Kasım 2018) ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ. Gıda 43 6 984–1001.
IEEE R. Güneş, İ. Palabıyık, ve Ş. Kurultay, “ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ”, GIDA, c. 43, sy. 6, ss. 984–1001, 2018, doi: 10.15237/gida.GD18088.
ISNAD Güneş, Recep vd. “ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ”. Gıda 43/6 (Kasım 2018), 984-1001. https://doi.org/10.15237/gida.GD18088.
JAMA Güneş R, Palabıyık İ, Kurultay Ş. ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ. GIDA. 2018;43:984–1001.
MLA Güneş, Recep vd. “ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ”. Gıda, c. 43, sy. 6, 2018, ss. 984-1001, doi:10.15237/gida.GD18088.
Vancouver Güneş R, Palabıyık İ, Kurultay Ş. ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ. GIDA. 2018;43(6):984-1001.

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