Çağla ÖZER, Franck BRUWIER, Pelin OLGAY, Funda ELMACİOGLU

TÜRKİYE’DE YETİŞEN BAZI TROPİKAL MEYVELERİN BESLENME AÇISINDAN ÖNEMİ VE GASTRONOMİDE YENİ YAKLAŞIMLAR

Son yıllarda tüketicilerin yeni ve farklı ürünlere olan ilgisinin artması nedeniyle tropikalmeyvelerin üretimi ve tüketiminde artan bir talep yaşanmaktadır. Bu talep tropikalmeyvelerin üretimleri için özel ekolojik koşullar gerektirmesi, alışkanlıklarımızınötesine geçmesi ve pahalı sayılması nedeniyle sınırlı üretim olanaklarıyla yerelmeyvelere göre daha az tüketilmesine rağmen oluşmuştur. Bu meyvelerin çeşitliliği,içerdikleri besin bileşikleri ve yüksek antioksidan aktiviteleri nedeniyle kanser vekardiyovasküler hastalıklar gibi bulaşıcı olmayan hastalıklardan (NCD) korunması ileilişkilendirilebilir. Türkiye'de yaygın olarak bilinen ve yetiştirilen tropik meyveler muz,ananas ve kivi olup, iklime uygun bölgelerde son yıllarda pitaya (ejderha meyvesi),guava, liçi, papaya, avokado, pomelo, mango, kumkat ve çarkıfelek meyvesiyetiştirilmektedir. Bu çalışmada, Türkiye'de yetiştirilen bazı tropikal meyvelerin besindeğeri ve biyoaktif bileşikleri ile ilgili yapılan çalışmalar incelenmiş ve insan sağlığınafaydaları değerlendirilmiştir. Bu çalışmada, mevcut kullanım alanlarının yanı sıra lezzetve doku özelliklerini iyileştirmek için farklı pişirme teknikleri ve teknolojileriuygulanarak gastronomi alanında tropikal meyvelerden yenilikçi ürünler ortayaçıkarılmıştır.

Anahtar Kelimeler:

gastronomi, ürün geliştirme, yeni reçeteler, beslenme, tropikal meyve

THE IMPORTANCE OF THE NUTRITIONAL VALUES OF SOME TROPICAL FRUITS GROWN IN TURKEY AND NEW APPROACHES IN GASTRONOMY

There is an increasing demand in the production and consumption of tropical fruitsbecause of the growing trend of consumer interest in new and different products inrecent years. Although tropical fruits are consumed less frequently compared to localfruits with regard to their limited production possibilities due to special ecologicalconditions, going beyond our habits, and the fact that they are considered expensive.The variety of these fruits is associated with protection from noncommunicable diseases(NCD) such as cancer and cardiovascular diseases due to the nutritional compoundsthey contain and their high antioxidant activity. Widely known and grown tropical fruitsin Turkey are banana, pineapple and kiwifruit and in recent years, pitaya (dragon fruit),guava, lychee, papaya, avocado, pomelo, mango, kumquat and passion fruit arecultivated in the regions which have suitable climate conditions. In the current study,the reviews about the nutritional value and bioactive compounds of some tropical fruitsgrown in Turkey have been investigated and their benefits for the human health havebeen evaluated. In this study, innovative products from the tropical fruits in the field ofgastronomy by applying different cooking techniques and technologies in order toimprove the flavor and texture properties besides the existing fields of use was revealed.

Keywords:

gastronomy, innovative product, new recipes, nutrition, tropical fruit,

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