Yıl: 2021 Cilt: 9 Sayı: 3 Sayfa Aralığı: 476 - 483 Metin Dili: Türkçe DOI: 10.24925/turjaf.v9i3.476-483.3718 İndeks Tarihi: 30-09-2021

Süt ve Ürünlerinde Tatlandırıcıların Kullanımı

Öz:
Obezite ve ilişkili hastalıklar günümüzde yetişkinler ile birlikte çocuklarda ve ergenlerde artmaktadır. Fiziksel aktivitede azalma, özellikle yağ ve şekeri yüksek miktarda içeren yüksek enerjili ürünlerin tüketimindeki artış obezitenin yaygınlaşmasına sebep olan en önemli faktörler arasındadır. Buna bağlı olarak piyasaya sunulan düşük enerjili ürünlere olan talep de giderek artmaktadır. Düşük enerjili ürün üretiminde en çok kullanılan yöntemlerden biri; şeker yerine besleyici özelliği olmayan doğal ve yapay tatlandırıcıların kullanımıdır. Dondurma, aromalı süt ve yoğurt, sütlü tatlılar gibi içerisinde önemli miktarda şeker bulunan süt ürünlerinin tüketimi tüm toplumlarda yaygındır. Bu ürünlerde bulunan şeker; lezzetin yanı sıra tekstür, renk gibi gıdanın birçok özelliğinden sorumludur. Süt ve ürünlerinin içeriğinde insan sağlığı için oldukça yararlı besin bileşenleri bulunmaktadır. Şeker yerine tatlandırıcı kullanımı; süt ve ürünlerinin tüketiminin artmasını sağlarken aynı zamanda aşırı şeker alımının da önüne geçebilmek için oldukça önemlidir. Bu derlemenin amacı dünya çapında otorite olarak kabul edilen kuruluşlar tarafından onaylı doğal ve yapay tatlandırıcıları ve bunların süt ürünlerinde kullanımlarını incelemektir.
Anahtar Kelime:

Use of Sweeteners in Milk and Milk Products

Öz:
Obesity and related diseases among children, adolescents and adults has increased. The decrease in physical activity and the increase in consumption of high energy products containing high amounts of fat and sugar are among the most important factors causing the spread of obesity. Accordingly, the demand for low energy products is also increasing. The use of non-nutritive natural and artificial sweeteners instead of sugar is one of the most used methods in the production of low energy products. The consumption of dairy products, such as ice cream, flavored milk and yogurt, and dairy desserts, is common in all societies. The sugar in these products is responsible for many properties of foods such as texture, color, flavor. Milk and dairy products contain nutritional components that are very beneficial for human health. Using sweetener instead of sugar is very important for preventing excessive sugar intake while increasing the consumption of milk and dairy products. The aim of this review is to examine natural and artificial sweeteners and their use in dairy products, approved by organizations recognized worldwide.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık
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APA KULAKSIZ GÜNAYDI Z, ayar a (2021). Süt ve Ürünlerinde Tatlandırıcıların Kullanımı. , 476 - 483. 10.24925/turjaf.v9i3.476-483.3718
Chicago KULAKSIZ GÜNAYDI ZEYNEP ECE,ayar ahmet Süt ve Ürünlerinde Tatlandırıcıların Kullanımı. (2021): 476 - 483. 10.24925/turjaf.v9i3.476-483.3718
MLA KULAKSIZ GÜNAYDI ZEYNEP ECE,ayar ahmet Süt ve Ürünlerinde Tatlandırıcıların Kullanımı. , 2021, ss.476 - 483. 10.24925/turjaf.v9i3.476-483.3718
AMA KULAKSIZ GÜNAYDI Z,ayar a Süt ve Ürünlerinde Tatlandırıcıların Kullanımı. . 2021; 476 - 483. 10.24925/turjaf.v9i3.476-483.3718
Vancouver KULAKSIZ GÜNAYDI Z,ayar a Süt ve Ürünlerinde Tatlandırıcıların Kullanımı. . 2021; 476 - 483. 10.24925/turjaf.v9i3.476-483.3718
IEEE KULAKSIZ GÜNAYDI Z,ayar a "Süt ve Ürünlerinde Tatlandırıcıların Kullanımı." , ss.476 - 483, 2021. 10.24925/turjaf.v9i3.476-483.3718
ISNAD KULAKSIZ GÜNAYDI, ZEYNEP ECE - ayar, ahmet. "Süt ve Ürünlerinde Tatlandırıcıların Kullanımı". (2021), 476-483. https://doi.org/10.24925/turjaf.v9i3.476-483.3718
APA KULAKSIZ GÜNAYDI Z, ayar a (2021). Süt ve Ürünlerinde Tatlandırıcıların Kullanımı. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 9(3), 476 - 483. 10.24925/turjaf.v9i3.476-483.3718
Chicago KULAKSIZ GÜNAYDI ZEYNEP ECE,ayar ahmet Süt ve Ürünlerinde Tatlandırıcıların Kullanımı. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 9, no.3 (2021): 476 - 483. 10.24925/turjaf.v9i3.476-483.3718
MLA KULAKSIZ GÜNAYDI ZEYNEP ECE,ayar ahmet Süt ve Ürünlerinde Tatlandırıcıların Kullanımı. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.9, no.3, 2021, ss.476 - 483. 10.24925/turjaf.v9i3.476-483.3718
AMA KULAKSIZ GÜNAYDI Z,ayar a Süt ve Ürünlerinde Tatlandırıcıların Kullanımı. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2021; 9(3): 476 - 483. 10.24925/turjaf.v9i3.476-483.3718
Vancouver KULAKSIZ GÜNAYDI Z,ayar a Süt ve Ürünlerinde Tatlandırıcıların Kullanımı. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2021; 9(3): 476 - 483. 10.24925/turjaf.v9i3.476-483.3718
IEEE KULAKSIZ GÜNAYDI Z,ayar a "Süt ve Ürünlerinde Tatlandırıcıların Kullanımı." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 9, ss.476 - 483, 2021. 10.24925/turjaf.v9i3.476-483.3718
ISNAD KULAKSIZ GÜNAYDI, ZEYNEP ECE - ayar, ahmet. "Süt ve Ürünlerinde Tatlandırıcıların Kullanımı". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 9/3 (2021), 476-483. https://doi.org/10.24925/turjaf.v9i3.476-483.3718