Fonksiyonel Dondurma

Nazlı Türkmen; Ayşe Gürsoy

doi:10.24323/akademik-gida.370110

Review

Functional Ice Cream

Year 2017, Volume: 15 Issue: 4, 386 - 395, 24.12.2017

Nazlı Türkmen Ayşe Gürsoy

https://doi.org/10.24323/akademik-gida.370110

Cited By: 8

Abstract

With the increasing
trend of consumers towards healthier products in order to be able to live a
better life, the demand for functional foods is also increasing day by day. When
functional food groups consumed in various countries are considered, milk and
dairy products are usually at the top of the list, and accordingly, the number
of studies aiming to give functional properties to milk and dairy products are
also quite high. Among these products, ice cream is also important because its
nutritional value is high and the composition is one of the milk products that
can be modified most easily. When studies on functionalization of ice cream are
reviewed, it is seen that various researches have been carried out on enhancing
the product more probiotic and prebiotics, whey, dietary fibers, omega-3 fatty
acids and minerals enrichment, reducing fat and / or sugar content and
increasing antioxidant capacity. The amount of ice cream consumed per capita in
Turkey is increasing gradually, and this shows that the work to be done on
functional ice cream will also be intensified. In this study, researches on the
production of functional ice cream were reviewed.

Keywords

Functional food, Ice cream, Health

References

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Fonksiyonel Dondurma

Year 2017, Volume: 15 Issue: 4, 386 - 395, 24.12.2017

Nazlı Türkmen Ayşe Gürsoy

https://doi.org/10.24323/akademik-gida.370110

Cited By: 8

Abstract

Tüketicilerin daha kaliteli bir yaşam sürdürebilmek
için daha sağlıklı ürünlere yöneliminin artması ile birlikte fonksiyonel
gıdalara olan talebi de gün geçtikçe artış göstermektedir. Ülkelerde tüketilen
fonksiyonel gıda grupları incelendiğinde, süt ve süt ürünlerinin en üst sırada
yer aldığı görülmektedir ve buna paralel olarak süt ve süt ürünlerine
fonksiyonel özellik kazandırılması yönünde yapılmış çalışmaların sayısı da oldukça
fazladır. Bu ürünler içerisinde, besin değerinin oldukça yüksek olması ve
bileşimi en kolay değiştirilebilen süt ürünlerinden biri olması sebebiyle
dondurmanın da önemli bir yeri bulunmaktadır. Dondurmaya fonksiyonel özellik
kazandırılması üzerine yapılmış çalışmalar incelendiğinde, ürünün daha çok
probiyotik ve prebiyotikler, peyniraltı suyu, diyet lifler, omega-3 yağ
asitleri ve mineral maddelerce zenginleştirilmesi ve yağ ve/veya şeker içeriğinin
azaltılması ve antioksidan kapasitesinin artırılması üzerine çeşitli
araştırmalar yapıldığı görülmektedir. Ülkemizde kişi başına düşen dondurma
tüketim miktarının giderek artıyor olması, fonksiyonel dondurma üzerine
yapılacak çalışmaların da yoğunlaşacağını göstermektedir. Bu çalışmada
fonksiyonel dondurma üretimi ile ilgili çalışmalar derlenmiştir.

Keywords

Fonksiyonel gıda, Dondurma, Sağlık

References

[1] Shimizu, T., 2003. Health claims and scientific substantiation of functional foods-Japanese system aiming the global standard. Current Topics in Nutraceutical Research 1(3): 213-224.
[2] Sanguansri, L., Augustin, M.A., 2010. Microencapsulation in functional food product development. In: Functional food product development, Edited by Smith, J., Charter, E., Blackwell Publishing Ltd., United Kingdom.
[3] Hacıoğlu, G., Kurt, G., 2012. Tüketicilerin fonksiyonel gıdalara yönelik farkındalığı, kabulü ve tutumları: İzmir ili örneği. Business and Economics Research Journal 3(1): 161-171.
[4] Vural, A., 2004. Fonksiyonel gıdalar ve sağlık üzerine etkileri. Gıda ve Yem Bilimi Teknolojisi 6: 51-58.
[5] Siró, I., Kápolna, E., Kápolna, B., Lugasi, A., 2008. Functional food. Product development, marketing and consumer acceptance-A review. Appetite 51: 456-467.
[6] Özkan Özdemir, P., Fettahlıoğlu, S., Topoyan, M., 2009. Fonksiyonel gıda ürünlerine yönelik tüketici tutumlarını belirleme üzerine bir araştırma. Ege Akademik Bakış 9(4): 1079-1099.
[7] Dayısoylu, K.S., Gezginç, Y., Cingöz, A., 2014. Fonksiyonel gıda mı, fonksiyonel bileşen mi? Gıdalarda fonksiyonellik. Gıda 39(1): 57-62.
[8] Farr, D.R., 1997. Functional foods. Cancer Letters 114: 59-63.
[9] Menrad, K., 2003. Market and marketing of functional food in Europe. Journal of Food Engineering 56: 181-188.
[10] Bech-Larsen, T., Scholderer, J., 2007. Functional foods in Europe: consumer research, market experiences and regulatory aspects. Trends in Food Science & Technology 18: 231-234.
[11] Roberfroid, M.B., 1999. Concepts in functional foods: The case of inulin and oligofructose. The Journal of Nutrition 129: 1398-1401.
[12] Roberfroid, M.B., 2007. Inulin-type fructans: Functional food ingredients. The Journal of Nutrition 137: 2493-2502.
[13] Urala, N., Lähteenmäki, L., 2007. Consumers’ changing attitudes towards functional foods. Food Quality and Preference 18: 1-12.
[14] Ares, G., Giménez, A., Gámbaro, A., 2008. Influence of nutritional knowledge on perceived healthiness and willingness to try functional foods. Appetite 51: 663 668.
[15] Roberfroid, M.B., 2002. Functional food concept and its application to prebiotics. Digestive and Liver Disease 34(2): 105-110.
[16] Karakaya, S., El, S.N., 2004. Bazı Geleneksel Ürünlerin Fonksiyonel Gıda veya Gıda Bileşeni Olarak Kullanımları. I. Geleneksel Gıdalar Sempozyumu, 23-24 Eylül, 2004, Van, Türkiye, Bildiri Kitabı.
[17] Gürsoy, A., 2007. Dondurma teknolojisi. In: Süt Teknolojisi, Edited by Yetişemiyen, A., Ankara Üniversitesi Yayınları No: 249, Ankara.
[18] Anonim, 2016. Dondurma Sektöründen Dış Pazar Atağı. https://www.asuder.org.tr/dondurma-sektorunden-dis-pazar-atagi/ [Erişim Tarihi: 26.12.2016]
[19] İnanç, N., Şahin, H., Çiçek, B., 2005. Probiyotik ve prebiyotiklerin sağlık üzerine etkileri. Erciyes Tıp Dergisi 27(3): 122-127.
[20] Sağdıç, O., Küçüköner, E., Özçelik, S., 2004. Probiyotik ve prebiyotiklerin fonksiyonel özellikleri. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 35(3-4): 221-228.
[21] Roberfroid, M.B., 2000. A European consensus of scientific concepts of functional foods. Nutrition 16(7/8): 689-691.
[22] Holzaphel, W.H., Schillinger, U., 2002. Introduction to pre- and probiotics. Food Research International 35: 109-116.
[23] Alamprese, C., Foschino, R., Rossi, M., Pompei, C., Savani, L., 2002. Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations. International Dairy Journal 12: 201-208.
[24] Di Criscio, T., Fratianni, A., Mignogna, R., Cinquanta, L., Coppola, R., Sorrentino, E., Panfili, G., 2010. Production of functional probiotic, prebiotic and symbiotic ice creams. Journal of Dairy Science 93(10): 4555-4564.
[25] Leandro, E.S., de Araújo, E.A., da Conceição, L.L., de Moraes, C.A., de Carvalho, A.F., 2013. Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts. Journal of Functional Foods 5: 503-507.
[26] da Silva, P.D.L., Bezerra, M.F., dos Santos, K.M.O., Correia, R.T.P., 2014. Potentially probiotic ice cream from goat’s milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions. Food Science and Technology 62(1): 452-457.
[27] Koçak, C., 2007. Peynir teknolojisi. In: Süt Teknolojisi, Edited by Yetişemiyen, A., Ankara Üniversitesi Yayınları No: 249, Ankara.
[28] Gonzáles-Martínez, C., Becerra, M., Cháfer, M., Albors, A., Carot, J.M., Chiralt, A. 2002. Influence of substituting milk powder for whey powder on yoghurt quality. Trends in Food Science & Technology 13: 334-340.
[29] Gürsel, A. Tarihsiz. Süt Yan Ürünleri ve Özellikleri. Ankara Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü Süt Yan Ürünleri Teknolojisi Ders Notları (basılmamış).
[30] Karagözlü, C., Bayarer, M., 2004. Peyniraltı suyu proteinlerinin fonksiyonel özellikleri ve sağlık üzerine etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi 41(2): 197-207.
[31] Gür, F., Güzel, M., Öncül, N., Yıldırım, Z., Yıldırım, M., 2010. Süt serum proteinleri ve türevlerinin biyolojik ve fizyolojik aktiviteleri. Akademik Gıda 8(1): 23-31.
[32] Parsons, J.G., Dybing, S.T., Coder, D.S., Spurgeon, D.G., Seas, S.W., 1985. Acceptability of ice cream made with processed wheys and sodium caseinate. Journal of Dairy Science 68(11): 2880-2885.
[33] Lee, F.Y., White, C.H., 1991. Effect of ultrafiltration retentates and whey protein concentrates of ice cream quality during storage. Journal of Dairy Science 74(4): 1170-1180.
[34] Patel, M.R., Baer, R.J., Acharya, M.R., 2006. Increasing the protein content of ice cream. Journal of Dairy Science 89(5): 1400-1406.
[35] Lim, S.Y., Swanson, B.G., Ross, C.F., Clark, S., 2008. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream. Journal of Dairy Science 91(4): 1308-1316.
[36] Aime, D.B., Arntfield, S.D., Malcolmson, L.J., Ryland, D., 2001. Textural analysis of fat reduced vanilla ice cream products. Food Research International 34: 237 246.
[37] Cody, T.L., Olabi, A., Pettingell, A.G., Tong, P.S., Walker, J.H., 2007. Evaluation of rice flour for use in vanilla ica cream. Journal of Dairy Science 90(10): 4575 4585.
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Details

Subjects	Food Engineering
Journal Section	Review Papers
Authors	Nazlı Türkmen This is me 0000-0002-4219-8903 Ayşe Gürsoy 0000-0001-6077-6087
Publication Date	December 24, 2017
Submission Date	January 16, 2017
Published in Issue	Year 2017 Volume: 15 Issue: 4

Cite

APA	Türkmen, N., & Gürsoy, A. (2017). Fonksiyonel Dondurma. Akademik Gıda, 15(4), 386-395. https://doi.org/10.24323/akademik-gida.370110
AMA	Türkmen N, Gürsoy A. Fonksiyonel Dondurma. Akademik Gıda. December 2017;15(4):386-395. doi:10.24323/akademik-gida.370110
Chicago	Türkmen, Nazlı, and Ayşe Gürsoy. “Fonksiyonel Dondurma”. Akademik Gıda 15, no. 4 (December 2017): 386-95. https://doi.org/10.24323/akademik-gida.370110.
EndNote	Türkmen N, Gürsoy A (December 1, 2017) Fonksiyonel Dondurma. Akademik Gıda 15 4 386–395.
IEEE	N. Türkmen and A. Gürsoy, “Fonksiyonel Dondurma”, Akademik Gıda, vol. 15, no. 4, pp. 386–395, 2017, doi: 10.24323/akademik-gida.370110.
ISNAD	Türkmen, Nazlı - Gürsoy, Ayşe. “Fonksiyonel Dondurma”. Akademik Gıda 15/4 (December 2017), 386-395. https://doi.org/10.24323/akademik-gida.370110.
JAMA	Türkmen N, Gürsoy A. Fonksiyonel Dondurma. Akademik Gıda. 2017;15:386–395.
MLA	Türkmen, Nazlı and Ayşe Gürsoy. “Fonksiyonel Dondurma”. Akademik Gıda, vol. 15, no. 4, 2017, pp. 386-95, doi:10.24323/akademik-gida.370110.
Vancouver	Türkmen N, Gürsoy A. Fonksiyonel Dondurma. Akademik Gıda. 2017;15(4):386-95.