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Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı

Year 2021, Volume: 10 Issue: 1, 160 - 167, 15.01.2021

Hülya Şen Arslan Cemalettin Sarıçoban Sabire Yerlikaya

https://doi.org/10.28948/ngumuh.781117

Abstract

Meyve ve sebzeler farklı miktarlarda diyet lifi içerir. Gıda atığı sayılan ve katma değeri yüksek meyve ve sebze atıkları pek çok açıdan önemlidir. Katma değeri olan atıklar diyet lifi olarak kullanılmaktadır. Diyet lifi katkısı olan et ve et ürünleri sağlık için etkilidir ve eti teknolojik özellikleri açısından iyileştirir. Diyet lifleri, az yağlı ürünlerde su tutma kapasitesini artırma, formülasyon maliyetlerini azaltma, dokuyu değiştirme ve depolama kararlılığını geliştirme gibi özelliklere sahiptir. Diyet lifleri, fonksiyonel olmasının yanı sıra pişirme kayıplarını önleme ve dokuyu düzeltme gibi teknolojik özellikleri nedeniyle et ürünlerinde kullanılma imkânına sahiptir. Tüketiciler beslenme ile sağlık arasında her geçen gün bir ilişki olduğu bilincinde artmaktadır. Bununla birlikte, yanlış beslenme ile hastalıkların arttığına dair endişeler de vardır. Bu nedenle günlük diyette diyet lifi ilavesinin artırılması önerilmektedir. Et ürünlerinde dolgu maddesi olarak diyet lifinin kullanılması bilinçli tüketiciler için tatmin edici bir faktör olabilir. Bu nedenle diyet lifi yönünden zengin et ve et ürünlerinin üretimi, meyve ve sebze atığını kullanarak yeni çalışmalara yön verecektir.

Keywords

Diyet lifi Fonksiyonel gıda Meyve ve sebzeler Et ve et ürünleri

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Use of fruits and vegetables in meat and meat products in terms of dietary fiber

Year 2021, Volume: 10 Issue: 1, 160 - 167, 15.01.2021

Hülya Şen Arslan Cemalettin Sarıçoban Sabire Yerlikaya

https://doi.org/10.28948/ngumuh.781117

Abstract

Fruits and vegetables contain different amounts of dietary fiber. Fruit and vegetable wastes that are considered as food waste and have high added value are important in many aspects. Wastes with added value are used as dietary fiber. Dietary fiber added meat and meat products are effective for health and these additives improves meat in terms of technological properties. Dietary fibers have properties such as increasing water retention capacity, reducing formulation expenses, modifying texture, and improving storage stability in low-fat products. Dietary fibers have the opportunity to be used in meat products due to their technological features such as preventing cooking losses and improving texture as well as being functional. Consumers are increased in the awareness that there is a relationship between nutrition and health day after day. However, there are also concerns that diseases increase with improper diet. For this reason, it is recommended to increase the dietary fiber addition in the daily diet The use of dietary fiber as a filler in meat products can be a satisfying factor for conscious consumers. For this reason, production of meat and meat products rich in dietary fiber will guide new studies by using fruit and vegetable waste.

Keywords

Dietary fiber Functional food Fruits and vegetables Meat and meat products

References

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  • R. L. BeMiller, J. N. Whistler, Dietary Fiber And Carbonhydrate Digestibility. Food Chemistry, M. D. O.R. Fennema (ed.), pp. 157–224,1996.
  • J. M. Fernández-Ginés, J. Fernández-López, E. Sayas-Barberá, and J. A. Pérez-Alvarez, Meat products as functional foods: A review, Journal of Food Science, 70(2), R37-R43, 2005. http://doi:10.1111/j.1365-2621.2005. tb07110.x.
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  • N. Grigelmo-Miguel, M.I. Abadías-Serós, and O. Martín-Belloso, Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci., 52(3), 247–256, 1999. http://doi: 10.1016/S0309-1740(98)00173-9.
  • J. L. Causey, J. M. Feirtag, D.D. Gallaher, B.C. Tungland, and J. L. Slavin, Effects of dietary inulin on serum lipids, blood glucose and the gastrointestinal environment in hypercholesterolemic men. Nutr. Res., 20(2), 191–201, 2000. http://doi:10.1016/S02715317 (99)00152-9.
  • W. R. LaCourse, Carbonhydrayes and Other Electrochemically Active Compounds in Functional Foods. Methods of Analysis for Functional Foods and Nutraceuticals., W. Jeffrey Hurst, Ed., pp. 466–492, 2008.
  • D. M. Jalili, T. Wildman, R.E.C. Medeiros, Dietary Fiber and Coronary Heart Disease. in Handbook of nutraceuticals and functional foods, R. E. C. Wildman, Ed. USA, pp. 281–293,2001.
  • R. Rodríguez, A. Jiménez, J. Fernández-Bolaños, R. Guillén, and A. Heredia, Dietary fibre from vegetable products as source of functional ingredients., Trends Food Sci. Technol., 17(1), 3–15, 2006, http://doi: 10.1016/j.tifs.2005.10.002.
  • M. L. Dreher, Dietary Fiber Overview, in Handbook of Dietary Fiber, S. S. Cho (ed.), New York, pp. 1–17, 2001.
  • F. Figuerola, M. L. Hurtado, A. M. Estévez, I. Chiffelle, and F. Asenjo, Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem., 91(3), 395–401, 2005. http://doi: 10.1016/j.foodchem.2004.04.036.
  • Y. Dror, Dietary Fiber Intake for the Elderly, Nutrition, 19 (4), 388–389, 2003.
  • J. F. Ayala-Zavala et al., Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res. Int., 44(7), 1866–1874, 2011. http://doi: 10.1016/j.foodres.2011.02.021.
  • J. Angulo et al., Nutritional evaluation of fruit and vegetable waste as feedstuff for diets of lactating Holstein cows, J. Environ. Manage., 95,pp. 210–214, 2012. http://doi: 10.1016/j.jenvman.2011.06.050.
  • B.L.M.M. Leroy, L. Bommele, D. Reheul, M. Moens, and S. De Neve, The application of vegetable, fruit and garden waste (VFG) compost in addition to cattle slurry in a silage maize monoculture: Effects on soil fauna and yield. Eur. J. Soil Biol., 43(2), 91–100, 2007. http://doi:10.1016/j.ejsobi.2006.10.005.
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There are 74 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Food Engineering
Authors

Hülya Şen Arslan 0000-0003-0116-9062

Cemalettin Sarıçoban 0000-0001-9898-0884

Sabire Yerlikaya 0000-0001-9842-5848

Publication Date January 15, 2021
Submission Date August 15, 2020
Acceptance Date December 10, 2020
Published in Issue Year 2021 Volume: 10 Issue: 1

Cite

APA Şen Arslan, H., Sarıçoban, C., & Yerlikaya, S. (2021). Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 10(1), 160-167. https://doi.org/10.28948/ngumuh.781117
AMA Şen Arslan H, Sarıçoban C, Yerlikaya S. Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı. NOHU J. Eng. Sci. January 2021;10(1):160-167. doi:10.28948/ngumuh.781117
Chicago Şen Arslan, Hülya, Cemalettin Sarıçoban, and Sabire Yerlikaya. “Meyve Ve Sebzelerin Diyet Lifi bakımından Et Ve Et ürünlerinde kullanımı”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 10, no. 1 (January 2021): 160-67. https://doi.org/10.28948/ngumuh.781117.
EndNote Şen Arslan H, Sarıçoban C, Yerlikaya S (January 1, 2021) Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 10 1 160–167.
IEEE H. Şen Arslan, C. Sarıçoban, and S. Yerlikaya, “Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı”, NOHU J. Eng. Sci., vol. 10, no. 1, pp. 160–167, 2021, doi: 10.28948/ngumuh.781117.
ISNAD Şen Arslan, Hülya et al. “Meyve Ve Sebzelerin Diyet Lifi bakımından Et Ve Et ürünlerinde kullanımı”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 10/1 (January 2021), 160-167. https://doi.org/10.28948/ngumuh.781117.
JAMA Şen Arslan H, Sarıçoban C, Yerlikaya S. Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı. NOHU J. Eng. Sci. 2021;10:160–167.
MLA Şen Arslan, Hülya et al. “Meyve Ve Sebzelerin Diyet Lifi bakımından Et Ve Et ürünlerinde kullanımı”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, vol. 10, no. 1, 2021, pp. 160-7, doi:10.28948/ngumuh.781117.
Vancouver Şen Arslan H, Sarıçoban C, Yerlikaya S. Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı. NOHU J. Eng. Sci. 2021;10(1):160-7.
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