Tahıl İçerikli Süt Ürünlerinin Geliştirilmesinde Β- Glukan Kullanımı

Yıl 2013, Cilt: 27 Sayı: 1, 87 - 96, 01.04.2013

Tülay Özcan Okan Kurtuldu Berrak Delikanlı

Öz

Anahtar Kelimeler

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Tahıl İçerikli Süt Ürünlerinin Geliştirilmesinde Β- Glukan Kullanımı

Öz

Tahıl bileşenlerinin insan sağlığını geliştirici özelliklerinin bulunması tüketicileri tahıl içerikli fonksiyonel gıdalar ve diyet lifleri gibi kavramlara yakınlaştırmıştır. β-glukan, sindirilemeyen, nişasta olmayan polisakkaritler olarak tanımlanmakta olup, en önemli diyet liflerinden biri olarak nitelendirilmektedir. β-glukanı en fazla içeren tahıl kaynakları arpa ve yulaftır. β-glukan içerikli tahıl bazlı fonksiyonel gıdaların tüketiminin; kan kolesterol seviyesini ve kalp ile ilgili hastalık riskini azalttığı, toplam serum kolesterol ve LDL- kolesterolü düşürücü etkisi olduğu belirtilmektedir. Ayrıca β-glukanın yapısal anlamda stabilize edici ve jelleştirici gibi fonksiyonel özelliklerinden yararlanılarak, süt ürünlerinin tekstürel ve reolojik özelliklerinin geliştirilmesi amaçlanmaktadır

Anahtar Kelimeler

β-glukan , diyet lifi , süt ürünleri

Kaynakça

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