ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ

Year 2018, , 984 - 1001, 01.11.2018

Recep Güneş , İbrahim Palabıyık Şefik Kurultay

https://doi.org/10.15237/gida.GD18088

Cited By: 9

Abstract

Şekerleme endüstrisi, listenin neredeyse sınırsız
olduğu, her yaş grubu tarafından talep gören, açlık ve susuzluğu gidermenin
ötesinde özellikle haz almak amacıyla tüketilen çeşitli ürünleri içermektedir.
Söz konusu ürünlerin yüksek kalorili olması, aşırı tüketimlerinin özellikle
fazla şeker alımı ile ilişkilendirilebilen çeşitli hastalıklara neden olması ve
tüketicilerin daha sağlıklı ürün gruplarına yönelmesi gibi nedenler, diğer gıda
sektörlerinde olduğu gibi bu sektörde de üretilen ürünlere yönelik birtakım
değişikliklerin yapılmasını zorunlu kılmıştır. Bu bakımdan günümüzde
araştırmacılar, sektörde var olan şekerleme ürünlerinin üretiminde ve ürün
içeriğinde değişiklikler yapıp, farklı ve yenilikçi yaklaşımlar kullanarak
henüz yeni olan fonksiyonel şekerleme ürünlerinin üretimi üzerinde
çalışmaktadırlar. Bu çalışma kapsamında, şekerleme endüstrisinde yoğun bir
şekilde üretilen ve oldukça rağbet gören, sert şeker, yumuşak şeker, çikolata
ve sakız ürünlerine fonksiyonellik kazandırılması amacıyla yapılan bilimsel
çalışmalar derlenmiştir.

Keywords

Şekerleme endüstrisi, fonksiyonel şekerleme, sert şeker, çikolata, sakız

FUNCTIONAL FOOD PRODUCTION IN THE CONFECTIONERY TECHNOLOGY

Abstract

The confectionery industry includes a wide variety of
products for which the list is almost endless, demanded by all age groups and
consumed especially for pleasure beyond hunger and thirst. The high calorific
value of these products, their excessive consumption leading to various
diseases that can be associated with high sugar intake and consumer willingness
to buy healthy products have necessitated a number of changes in the sector,
like in other food branches. In this regard, researchers are currently working
on the production of functional confectionery products that are new in the
industry by using innovative approaches and making changes in the production
process and in the formulation of conventional confectionery products. Within
the scope of this study, it is aimed to review scientific studies that were
carried out in order to gain functionality to the hard candy, soft candy,
chocolate and chewing gum products which are highly preferred and intensively
produced in the confectionery industry.

Keywords

Confectionery industry, functional confectionery, hard candy, chocolate, chewing gum

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