Kurutulmuş alglerin besin değeri ve gıda olarak kullanımı

Latince "deniz otu" anlamına gelen, deniz yosunları olarak da adlandırılan algler birçok ülkede gıda, tarım, tıp, eczacılık, kozmetik, biyoteknoloji, enerji, kimya sanayi gibi pek çok alanda ve farklı amaçlarla kullanılmaktadır. Uzak Doğu ve Güney Asya ülkelerinde özelliklerine göre farklı şekillerde kurutulan denizel makroalglerin en önemlileri: Nori, aonori, kombu, hiziki, wakame, mozuku, deniz üzümü, dulse, İrlanda yosunu, kanatlı kelpi, ogo, ogonori ve carola'dır. Güneşte veya yapay kurutucularda kurutulan alglerden daha sonra değişik salatalar, yemekler, çorbalar, soslar ve çaylar hazırlanabilmektedir. Bu derlemede besinsel açıdan oldukça yüksek değere sahip, fakat yeterince önem gösterilmeyen denizel makroalglerin kurutulma yöntemleri, besin değerleri ve kurutulmuş alglerden üretilen farklı gıdalar hakkında bilgi verilmeye çalışılmıştır

The nutritional value of dried algae and the usage as food

Algae, latin means sea grass, also termed as seaweed, are used in many areas such as food, agriculture, medicine, pharmacy, cosmetics, biotechnology, energy, chemical industry and for different purposes in many countries. The most important of algae, dried differently according to their attributes in Far East and South Asia countries, are; nori, aonori, kombu, hiziki, wakame, mozuku, sea grapes, dulse, Irish moss, winged kelp, ogo, ogonori and carola. Various salads, meals, soups, sauces and teas are prepared from algae dried in the sun or artificial dryers. In this review was aimed to give information about drying method, nutritional value of marine macroalgae and different foods made from dried algae has a very high nutritional value, but not shown enough importance

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