Nilgün KABA, EMRE ÇAĞLAK

Deniz alglerinin insan beslenmesinde kullanılması

Denizin önemli canlı kaynaklarından biri de alglerdir. Alglerden besin, tarım, tıp, eczacılık, kozmetik ve değişik endüstri dallarında faydalanılmaktadır. Nüfusun hızla çoğaldığı, beslenme sorununun giderek arttığı günümüzde, alglerden yararlanma çalışmaları da artmaktadır. Deniz alglerinden, agar-agar, alginat ve carragean gibi önemli ekstraksiyon ürünleri elde edilmekte, ayrıca doğrudan beslenme amacıyla kullanılmaktadır. Deniz algleri taze (salata şeklinde), kurutulmuş olarak ve pişirilerek (yemek, çorba, sos şeklinde) tüketilmektedir. Agar-agar, alginat, carragean jelleştirici, yoğunlaştırıcı, süspansiyon haline getirici özellikleriyle reçel, marmelat, krema, jöle yapımında, dondurmacılıkta kristal oluşumunu engelleyici olarak kullanılmaktadır.

Anahtar Kelimeler:

algler, besin maddeleri, gıda katkı maddeleri, gıda sanayi, gıda araştırmaları

The usage of sea algae in human nutrition

One of the most important living sources of sea is algae. Nutrition, agriculture, medicine, pharmacy, cosmetics and various industrial branchies benefit from algae. Nowadays, with increasing world population and nutrional problems, there is also an increase in studies of utilizing of algae, important extractions like agar-agar, alginat and carragean are obtained from sea algae which are also used directly in nutritional aim. Sea algae are consumed as fresh (like salad), dried and cooked (like meal, soup and sauce). Sea algae has agar-agar, alginat and carragean gelatination, and causation of condense suspension, therefore they are used for making jam, marmalade, cream and jelly and, in icecream sector, as blocking of cristalization.

Keywords:

algae, nutrients, food additives, food industry, food research,

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