PLANT MILK PRODUCTION AND IT’S EFFECT ON HUMAN HEALTH

Öz

Milk, which is a fundamental food in human life from birth to old age, has an important place in human life. However, factors such as lactose intolerance, allergy to cow's milk, increasing interest in vegan diet, the carbon footprint associated with the production of animal milk, as well as nutritional benefits that plant based milk have, such as lower calorie content, lack of cholesterol and lactose, and higher dietary fiber have directed consumers to plant-based milk alternatives. Plant milks are defined as milk-like water extracts of seeds, legumes and grains. They contain compounds that are important for human health, such as phenolic compounds, phytochemicals, antioxidants and oligosaccharides. However, these products must go through some technological procedures in order to resemble cow's milk in structure and texture. The fact that these technological processes are already used in the food production sector is one of the advantages of plant milk production. Plant-based products include a wide range of products such as meat, fish, milk and eggs. Among these products, plant-based milk has the highest market share. It is estimated that the plant milk sector is growing every year and is even expected to grow by 13.3% from 2016 to 2022. This review compiles the literature on the production of plant milks and their effects on human health.

Anahtar Kelimeler

• Plant Based Milk
• Fermantation
• Vegan
• Human Health

BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ

Öz

İnsan yaşamında doğumdan yaşlılığa kadar olan süreçte temel gıda maddesi olan süt önemli bir yere sahiptir. Ancak laktoz intoleransı, inek sütüne karşı alerji, vegan beslenme alışkanlığının artması, hayvansal süt üretiminin karbon salınımına katkısının yanı sıra bitkisel sütlerin düşük kalorili olması, kolesterol ve laktoz içermemesi, diyet lifi açısından zengin olması gibi beslenme yararları tüketicileri bitki bazlı süt alternatiflerine yönlendirmiştir. Bitkisel sütler tohumların, baklagillerin, tahılların süte benzeyen su özütleri olarak tanımlanmaktadır. İçeriğinde fenolik bileşikler, fitokimyasal maddeler, antioksidanlar, oligosakkaritler gibi insan sağlığı için son derece önemli bileşikleri bulundurmaktadırlar. Ancak bu ürünlerin yapı ve tekstür olarak inek sütüne benzemesi için bazı teknolojik aşamalardan geçmesi gerekmektedir. Bu teknolojik işlemlerin zaten gıda üretim sektöründe kullanılıyor olması bitkisel süt üretiminin avantajlarından birisidir. Bitki bazlı ürünler et, balık, süt, yumurta gibi geniş ürün yelpazesine sahiptir. Bu ürünler arasında Pazar payı en yüksek olan bitki bazlı sütlerdir. Yapılan çalışmalar sonucunda bitkisel süt sektörünün her geçen yıl büyümekte olduğu hatta 2016'dan 2022'ye kadar %13,3 oranında büyüme kaydetmesi beklenmektedir. Bu derlemede bitkisel sütlerin üretimi ve insan sağlığı üzerine etkileri konularında literatür verileri derlenmiştir.

Anahtar Kelimeler

• Bitkisel Süt
• Fermantasyon
• Vegan
• İnsan Sağlığı

Kaynakça

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