Fonksiyonel Dondurma Teknolojisi

Abstract

Various factors besides changes in people's lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent years, have increased day by day. Milk and dairy products have an important place among the functional foods considered as the foods of today and tomorrow. These products are very convenient in producing functional products due to their positive health effects in daily diet. Ice cream, which has a wide product distribution within this group, provides an advantage in the functional products market because it has a high nutritional value, its composition can be easily changed and it is a food consumed by individuals of all ages. This increases the number of studies on the functionalization of ice cream. When the studies conducted for this purpose were screened, it was determined that probiotic, prebiotic and symbiotic, antioxidant and phenolic compounds, bioactive protein-based components, whey and its products, various fatty acids like omega-3 and omega-6, some sweeteners such as stevia, honey and sugar alcohols, dietary fibers, some vitamins and minerals were used extensively in the literature. In this review, nutraceutical components commonly used in functional ice cream production technology are grouped and studies on functional ice cream are included.

Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes

“…It could be notice also that some markets prepared frozen-yoghurt from 100% plain yoghurt with stabilizers, corn syrup solids, and emulsifiers; it usually has a pH 4.5 or below. Our finding was in agree with data of Arslaner et al [10]. For the main target of the present study; there were great variations in fat contents and pronounced differences in calories values.…”

“…Their corresponding values for protein contents (Table 2) were 4.00; 4.00; 3.90; 4.01 and 4.00%. These results were in agreements of Milani & Koooheki, [8]; Mahrous & Abd-Salam, [9]; Nagendra et al [5] and Arslaner et al [10].…”

“…Many investigations were done to produce a new product frozen-yoghurt as it considered as a healthier alternative to ice cream. [1,[5][6][7][8][9][10]. For the methods of its preparation; in the last decades; Davidson et al [11] and Mahdian et al [12], showed that frozen-yoghurt can be produced either by fermentation of ice cream mix with lactic acid bacteria (often mixed cultures of Streptococcus thermophilus and Lactobacillus delbrueckii ssp.…”

“…Most common attitude was using fat replacers or sweeteners in dairy products. They were including inulin, maltodextrin, polydextrose, milk proteins, soy proteins, dietary fibers, stevia and honey and starches [7,10,13,16].…”

Anadolu Coğrafyasında Yayılış Gösteren Berberis Türleri ve Geleneksel Kullanımı

“…Ülkemizde Berberis türlerinin etken madde gruplarının belirlenmesi, izolasyonu ve miktarları ile ilgili araştırmaların [15,31,32,33,34] yanı sıra, etnobotanik çalışmalar [10,35] ve farmakolojik özellikleri [9,10,11,14,36,37,38,39] ile gıda olarak kullanımı [40,41] hakkında bazı çalışmalar yapılmıştır. Fakat yapılan literatür çalışmasında kültüre alınması ve yetiştiriciliği ile ilgili ülkemiz coğrafyasında doğal olarak bulunmayan Berberis thunbergii türünün peyzaj alanında kullanımına yönelik üretim çalışmaları [42] dışında, Anadolu coğrafyasında doğal olarak yetişen ve ekonomik öneme sahip olan dört türün üretim teknikleri ile ilgili herhangi bir bilimsel çalışmaya rastlanmamıştır.…”