Fonksiyonel Öneme Sahip Doğal Bileşenlerin Unlu Mamullerin Üretiminde Kullanımı

Fonksiyonel gıdalar, temel beslenmenin ötesinde, sağlık üzerine olumlu etkilere sahip olan bileşenleri içerir. Son yıllarda tüketicilerin hayat beklentilerinin artması, sağlıklı beslenme bilincinin gelişmesi, obezite ve kalp damar hastalıklarında meydana gelen artışlar nedeniyle, tüketicilerin aldıkları gıdalardan besleyici özelliğin yanı sıra çeşitli yararlar sağlamayı beklemesi fonksiyonel gıda üretimi ve tüketimini arttırmıştır. Son yıllarda, Farmakognozi ve gıda biliminde ortaya çıkan gelişmeler ve yapılan buluşlar gıda ürünlerine, vücudumuz için yararlı bazı doğal maddelerin ve ekstraktların katılmasıyla bu eksikliklerin giderilmesi ve eksiklikten kaynaklanan rahatsızlıkların önlenmesi fikrini doğurmuş, 90’lı yıllarda meydana gelen lezzet çılgınlığı ve fast-food rüzgârı, artan obezite ve kalp-damar hastalıkları nedeniyle tahtını, daha sağlıklı gıdalara bırakmıştır. Bu çalışmada uzun yıllardır değişik şekillerde tüketilen ve tedavi amaçlı olarak kullanılan fonksiyonel öneme sahip doğal bileşenlerin unlu mamuller üretiminde kullanımı üzerinde durulacaktır.

Anahtar Kelimeler:

Fonksiyonel gıda, unlu mamuller, doğal bileşenler, antioksidan　

The Use of Natural Compounds Having Functional Properties in the Production of Bakery Products (Turkish with English Abstract)

Functional foods, beyond their primary nutrition purpose, contain some compounds that have favorable effects on human health. In recent years, increased life expectations and awareness towards healthy nutrition of the consumer, obesity and increased coronary heart diseases lead to an increase in production and consumption of functional foods by consumers expecting health benefits in addition to its nutritional values. In recent years, developments and innovations in food science and technology as well as in pharmacognosy have exhibited positive effect of natural compound having functional properties on public health. Heavy fast-food consumption appeared in 90’s have been replaced with healthy foods due to increasing obesity and artherosclerosis rate. In this study, the use of natural compounds having functional properties in bakery production will be discussed.

Keywords:

Functional foods, bakery products, natural compounds, antioxidant ,

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