Beslenme ve Gıda Teknolojisi Yönünden Yenilebilir Böcekler

Year 2022, Volume: 4 Issue: 1, 18 - 29, 30.06.2022

İsmail Hakkı Tekiner , Gülşah Darama , Bahar Özatila , Hasan Yetim

https://doi.org/10.53569/apjhls.1111684

Cited By: 1

Abstract

Sürekli artan küresel nüfusun 2050 yılına kadar 9 milyara ulaşması öngörülürken artan protein ihtiyacını karşılamak için doğal kaynakları daha az tüketen ve karbon emisyon seviyesini yükseltmeyen alternatif gıda kaynaklarına ihtiyaç duyulmaktadır. Bu açıdan geleneksel hayvan tarımı ile karşılaştırıldığında, çiftlikte böcek üretiminin daha güvenli ve sürdürülebilir bir protein kaynağı olacağına inanılmaktadır. Yenilebilir böcekler, nütrisyonel açıdan türlerine göre değişiklikler göstermekle birlikte, genel olarak yüksek yağ, protein, vitamin, mineral ve lif içerikleri sayesinde alternatif gıda kaynağı olarak gösterilmekte ve özellikle, %20-70 ham protein içeriği ile gelecekteki protein talebini karşılayabilecek çözümlerden birisi olacağı ileri sürülmektedir. Ayrıca, protein ve yağ dışında böcekler; demir, magnezyum, manganez, fosfor, potasyum, selenyum, sodyum ve çinko gibi biyoyararlılığı yüksek bazı mikro besinleri de içermektedir. Yenilebilir böcekler ve bunlardan elde edilecek çeşitli besin öğelerinin alternatif gıda formülasyonlarında kullanılması durumu, beraberinde yeni (novel) gıda kavramı yanında risk değerlendirmelerinin yapılmasının gerekliliğini de ortaya koymuştur. Bu çalışmada, alternatif gıda kaynaklarından yenilebilir böceklerin beslenme ve gıda bilimleri yönünden kapsamlı bir literatür taraması ile değerlendirilmesi amaçlanmıştır.

Keywords

Böcek Proteini, sürdürülebilir gıda üretimi, entomofaji, yeni gıdalar, besin değeri

Supporting Institution

Bulunmamaktadır.

Project Number

Bulunmamaktadır.

Thanks

Bulunmamaktadır.

Edible Insects in Nutritional and Food Technology Perspective

Abstract

While the global population is estimated to reach 9 billion by 2050, alternative food sources that utilise less natural resources and do not contribute the level of carbon emissions are needed to meet the increasing quality protein demand. In this respect, it is believed that insect production on the farm will be a safer and more sustainable source of protein compared to traditional animal agriculture. Although edible insects vary according to their species in terms of nutrition, they attract attention as an alternative food source due to their high fat, protein, vitamin, mineral, and fiber contents. In particular, they are considered to have the potential to offer solutions that can meet the increasing demand for protein in the future. The presence of raw protein varies among the species, e.g. more than a hundred edible insect species' have between 20- 70% protein content. The use of edible insects and the nutrients to be harvested from them to form alternative food recipies makes it necessary to accept new (novel) food concepts and risk assessments. This study aimed to reveal edible insects in nutritional and food sciences perspectives by using a comprehensive literature review.

Keywords

Insect protein, sustainable food production, entomophagy, novel foods, nutritional value

Project Number

Bulunmamaktadır.

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