Bazı Bitkisel Liflerin Gıda Emülsiyonları Üzerine Etkileri

Bitkisel liflerin düşük kalorili oluşu ve gerek bağırsak gerekse metabolik fonksiyonlar üzerine sağladığı yararların anlaşılmasıyla, endüstri ve tüketici diyet liflerin öneminin farkına daha iyi varmıştır. Artık gıdaların var olan diyet lif miktarları artırılmaya ve/veya yüksek lif içerikli yeni gıdalar üretilmeye çalışılmaktadır. Tüm bu eğilimlere kulak verildiğinde, diyet liflerin günlük beslenmedeki önemine kayıtsız kalmak mümkün olmamaktadır. Gıda endüstrisinde ve günlük diyetimizde oldukça önemli bir yer kaplayan emülsiyon ürünleri de kuşkusuz bu eğilimden etkilenecektir. Bu derleme çalışmasında, bazı bitkisel liflerin genel özellikleriyle birlikte, emülsiyon oluşturma ve stabilite üzerine etkilerine değinilmiş ve bu lifleri içeren emülsiyonlarla yapılan son çalışmalardan elde edilen bulgular irdelenmiştir.

Effects of Some Vegetable Fibers on Food Emulsions

The interest of food industry and customers on dietary fibers has recently increased because of the low calorie composition and benefits of dietary fibers on either intestines or metabolic functions. Food products are being enriched by dietary fiber or novel food products with high fiber contents are being produced. According to this trend, it is impossible not to pay attention to the importance of dietary fibers on a regular daily diet. Thus, emulsions, which take a large part of food industry, will be also influenced by this trend. In this study, some general properties of dietary fibers and their effects on emulsion forming and stability are reviewed based on recent studies.

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