EVALUATION OF LABEL INFORMATION OF FRUITS PRODUCED BY DIFFERENT DRYING METHODS USING NUTRIENT PROFILING MODELS

Öz

Background: The nutritional profile of commonly consumed dried fruits can vary depending on the drying method used. Aim: The aim of this study was to evaluate the effects of freeze-drying and conventional drying methods on the nutrient profiles of fruits and to examine labeling outcomes based on the Nutri-Score and Traffic Light Model. Methods: A total of 78 products belonging to 13 different fruit types, including both conventionally dried and freeze-dried products available in retail markets in Türkiye, were evaluated. Nutrient contents per 100 g (energy, fat, saturated fat, carbohydrate, sugar, protein, and salt) were obtained from product labels. Differences in nutrient composition according to drying methods were compared. Additionally, products were classified according to Nutri-Score and the Traffic Light Model. Statistical analyses were performed using SPSS version 23.0, and a p-value < 0.05 was considered statistically significant. Results: Freeze-dried fruits had significantly higher energy, protein, and fiber contents compared to conventionally dried fruits (p<0.05). No significant differences were observed between drying methods in terms of carbohydrate, fat, sugar, and salt contents (p>0.05). According to Nutri-Score evaluation, the proportion of products classified as category C (indicating a moderate nutritional profile) was 87.2% for freeze-dried fruits and 66.7% for conventionally dried fruits; however, this difference was not statistically significant (p>0.05). Based on the Traffic Light Model, all fruits were classified with a red label for sugar content, while they were categorized as green for fat (except freeze-dried figs), saturated fat, and salt. Conclusion: This study demonstrates that freeze-dried fruits have higher energy, protein, and fiber contents compared to conventionally dried fruits. Both Nutri-Score and the Traffic Light Model yielded similar nutritional profile classifications across drying methods. High sugar content emerged as the primary determinant of labeling outcomes for dried fruits. The exclusion of factors such as polyphenol and flavonoid content, fiber matrix, processing technology, and bioavailability from existing nutrient profiling algorithms limits the comprehensive assessment of food quality.

Anahtar Kelimeler

• freeze-drying
• conventional drying
• dried fruit
• nutrition labelling
• Nutri-score
• traffic light model

FARKLI KURUTMA YÖNTEMLERİYLE ÜRETİLEN MEYVELERİN ETİKET BİLGİLERİNİN BESİN PROFİLLEME YÖNTEMLERİ İLE DEĞERLENDİRİLMESİ

Öz

Giriş: Yaygın olarak tüketilen kurutulmuş meyvelerde besin ögesi profili uygulanan kurutma yöntemine bağlı olarak farklılık gösterebilmektedir. Amaç: Dondurularak kurutma ve geleneksel kurutma yöntemlerinin meyvelerin besin ögesi profilleri üzerindeki etkilerini değerlendirmek ve meyvelerin Nutri-Skor ve Trafik Işığı Modeli’ne dayalı etiketleme sonuçlarını incelemektir. Yöntem: Türkiye’de perakende satışta bulunan geleneksel yöntem ve dondurularak kurutulmuş 13 farklı meyve türüne ait toplam 78 ürün değerlendirilmiştir. Ürünlerin 100 g başına besin ögesi içerikleri (enerji, yağ, doymuş yağ, karbonhidrat, şeker, protein ve tuz) ambalaj etiketlerinden elde edilmiştir. Kurutma yöntemlerine göre besin ögeleri farklılıkları karşılaştırılmıştır. Ayrıca ürünler Nutri-Skor ve Trafik Işığı Modeli’ne göre sınıflandırılmıştır. İstatistiksel analizler için SPSS 23.0 programı kullanılmış ve p<0,05 değeri istatistiksel olarak anlamlı kabul edilmiştir. Bulgular: Dondurularak kurutulmuş meyvelerin enerji, protein ve posa içerikleri geleneksel kurutulmuş meyvelere kıyasla istatistiksel olarak anlamlı düzeyde daha yüksek bulunmuştur (p<0,05). Karbonhidrat, yağ, şeker ve tuz içerikleri açısından kurutma yöntemleri arasında anlamlı bir fark saptanmamıştır (p>0,05). Nutri-Skor değerlendirmesinde dondurularak kurutulmuş meyvelerde orta düzey besin profiline sahip ürünleri ifade eden C sınıfı oranı %87,2 iken geleneksel olarak kurutulmuş meyvelerde %66,7 olarak belirlenmiş olmakla birlikte, gruplar arasında istatistiksel olarak anlamlı bir fark bulunmamıştır (p>0,05). Trafik Işığı Modeli’ne göre tüm meyveler şeker içeriği açısından kırmızı etiketle sınıflandırılırken, yağ (dondurularak kurutulmuş incir hariç), doymuş yağ ve tuz bakımından yeşil etiket sınıfında yer almıştır. Sonuç: Bu çalışma, dondurularak kurutulmuş meyvelerin enerji, protein ve posa içeriklerinin geleneksel kurutulmuş meyvelere kıyasla daha yüksek olduğunu göstermektedir. Nutri-Skor ve Trafik Işığı Modeli her iki kurutma yöntemi için benzer besin profili kategorilerinde yer aldığı görülmüştür. Özellikle yüksek şeker içeriği, kurutulmuş meyvelerin etiketleme sonuçlarını belirleyen temel unsur olmuştur. Polifenol ve flavonoid içeriği, posa matrisi, işleme teknolojisi ve biyoyararlanım gibi unsurların mevcut besin profilleme algoritmalarında yer almaması, besinlerin kalitesinin bütüncül biçimde yansıtılmasını güçleştirmektedir.

Anahtar Kelimeler

• dondurarak kurutma
• geleneksel kurutma
• kuru meyve
• besin etiketi
• Nutri-skor
• Trafik ışığı modeli

Kaynakça

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