Fonksiyonel Süt Ürünlerinin Geliştirilmesinde Nutrasötik Bileşenler

Yıl 2018, Sayı: 20, 30 - 45, 02.08.2018

Saliha Karaman Tülay Özcan

Öz

Besleyici ve fizyolojik değerleri yüksek fonksiyonel süt ürünlerinin
geliştirilmesi son yıllarda yapılan çalışmaların odak noktalarını
oluşturmaktadır. Nutrasötik terimi ‘’beslenme’’
ve ‘’farmasötik’’ kelimelerinin birleşiminden oluşmaktadır. Nutrasötikler, insan
sağlığının korunması, normal metabolik işlevlerin sürdürülmesi ve
değiştirilmesinde önemli rol oynayan gıda veya gıdaların bir bölümünü ifade etmektedir.
Dünya nüfusunun artışı ve tüketici bilincindeki değişmeler nutrasötik pazarının
büyümesinin başlıca sebepleri arasında görülmektedir. Fonksiyonel süt
ürünlerinde kullanılan nutrasötik bileşenler diyet lifleri, prebiyotikler,
probiyotikler, doymamış yağ asitleri, antioksidanlar, fenolik bileşikler, mineral
maddeler ve diğer bitkisel/doğal gıdaların farklı tipleri olarak
sınıflandırılabilmektedir. Nutrasötikler ayrıca, kolestrol, diyabet, eklem
iltihabı, kemik erimesi, kalp-damar rahatsızlığı, kanser ve obezite gibi birçok
kronik hastalığa karşı koruyucu rol oynamaktadırlar.

Anahtar Kelimeler

Nutrasötik, Fonksiyonel, Süt Ürünü

Kaynakça

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