ORGANİK GIDALARIN BESİN DEĞERİ, GIDA GÜVENLİĞİ ve LEZZET AÇISINDAN DEĞERLENDİRİLMESİ

Organik gıdalar; yetiştirilmesinde ve işlenmesinde genetik mühendisliğinin, yapay gübrelerin, böcek ilaçlarının, yabani ot ve mantar öldürücü ilaçlarının, büyüme hormonlarının, antibiyotiklerin, koruyucuların, renklendiricilerin, katkı maddelerinin ve kimyasal ambalaj malzemelerinin kullanılmadığı bitkisel ve hayvansal gıdalardır. Tüm dünyada organik gıda üretiminde ve tüketiminde önemli oranda artışlar meydana gelmiştir. Son yıllarda yapılan çalışmalar; organik gıdaların tüketimindeki artışın temel nedenlerinin; tüketicilerin sağlıklı, besin değeri iyi, lezzetli ve doğa dostu gıdalara yönelik artan talepler olduğu yolundadır. Ancak organik gıdaların bu özelliklerine dair yapılan araştırma sonuçları oldukça çelişkilidir. Bu derleme makalede; organik gıdaların üretim ilkeleri, besin değeri, gıda güvenliği ve lezzet açısından geleneksel gıdalar ile olan farkları tartışılmıştır.

DETERMINATION to NUTRITIONAL VALUE, FOOD SAFETY and TASTE OF ORGANIC FOODS

Organic foods are herbal and animal foods which could not be used genetic engineering, artificial fertilizers, insecticides, pesticides and fungicides, growth hormones, antibiotics, preservatives, coloring agents, food additives and packaging materials for growing and processing them. In recent years, the production and consumption of organic foods have been increased dramatically. In some studies founded that reasons of the main drivers of organic food sales that the growing demand for foods that are healthful, tasty and environmentally friendly by the consumers. However, the results of the researches of the properties of organic foods those are quite conflicting. The production principles of organic foods and the differences in nutritional value, food safety and taste between the traditional and organic foods were discussed in this review article

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