ZEYNEP ECE GÜNAYDI
(Kırklareli Üniversitesi, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü, Kırklareli, Türkiye)
Ahmet AYAR
(Sakarya Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü,Sakarya, Türkiye)
Yıl: 2021Cilt: 9Sayı: 3ISSN: 2148-127X / 2148-127XSayfa Aralığı: 476 - 483Türkçe

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Süt ve Ürünlerinde Tatlandırıcıların Kullanımı
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.
DergiDerlemeErişime Açık
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