Dondurma Formülasyonunda Mikroalglerin Kullanım Olanaklarının Araştırılması

Year 2024, Volume: 2 Issue: 2, 47 - 56, 27.09.2024

Büşra Yalçın , Senem Kamiloğlu Beştepe , Meral Kılıç Akyılmaz

Abstract

Yosunlar eski çağlardan beri insan ve hayvan beslenmesinde kullanılmaktadır. Son dönemde tüketicilerin sağlıklı ve besleyici gıdaya yönelik taleplerinin artması, pazarda fonksiyonel ürünlerin gelişmesine yol açmıştır. Özellikle mikroalg bazlı gıdalar ve takviyeler için küresel pazar büyük bir büyüme potansiyeline sahiptir. Mikroalgler yüksek oranda sindirilebilir proteinler, mineraller, vitaminler, diyet lifleri, karbonhidratlar ve yağlar içerdiğinden sağlıklı bir gıda takviyesi olarak kullanımları bir eğilim haline gelmiştir. Mikroalgler zengin kimyasal bileşimleri ve biyoaktif madde içerikleri nedeniyle endüstrinin birçok alanında kullanılmaktadır. Jelleştirici, kıvam artırıcı ve stabilize edici özellikleri agar, aljinat ve karragenan gibi katkı maddelerinin geliştirilmesine sebep olmuştur. Ayrıca mikroalgler gıda endüstrisinde gıda takviyesi ve fonksiyonel gıdalarda katkı maddesi ve renklendirici olarak kullanılmaktadır. Dondurma, renklendirici, emülgatör ve stabilizatör gibi katkı maddeleri içeren karmaşık yapısıyla en çok tüketilen sütlü tatlılardandır. Yüksek şeker ve yağ içeriğinin yanı sıra yapay renklendirici, stabilizatör ve emülgatör katkı maddelerinin kullanımı tüketici tercihlerini olumsuz yönde etkilemektedir. Bu nedenle son zamanlarda dondurmanın besin değerini artırarak yağ ve şeker yerine alternatif hammaddelerin kullanılmasına yönelik araştırmalar artmıştır. Mikroalgler antioksidan, antikanser ve antiviral gibi fonksiyonel özellikleri sayesinde sağlığı iyileştirmek için de kullanılmaktadırlar. Dondurmaya mikroalglerin ilavesi, dondurmayı zengin bir besin kaynağı haline getirmekle kalmayabilir, aynı zamanda doğal bir renklendirici olarak tercih edilmesini de sağlayabilir. Dondurma bileşenlerini azaltmak veya çıkarmak ya da standart formülasyona alışılmadık bileşenler eklemek, dondurmanın duyusal özelliklerini ve stabilitesini bozmamalıdır. Bu derleme, mikroalglerin besin içeriği ve bunların gıda endüstrisinde, özellikle dondurmadaki kullanım olanaklarına farklı bir bakış açısı getirmek amacıyla hazırlanmıştır.

Keywords

mikroalg, dondurma, kalite, dayanım

Investigation of the Use of Microalgae in Ice Cream Formulation

Abstract

Seaweeds have been used in human and animal nutrition since ancient times. Recently, the increase in consumer demands for healthy and nutritious food has led to the development of functional products in the market. The global market, especially for microalgae-based foods and supplements, has great growth potential. Since microalgae contain highly digestible proteins, minerals, vitamins, dietary fibres, carbohydrates and fats, their use as a healthy food supplement has become a trend. Microalgae find extensive applications across various industries owing to their abundant chemical composition and bioactive substance levels. Their abilities in gelling, thickening, and stabilizing have notably facilitated the creation of food additives like agar, alginate, and carrageenan. Furthermore, microalgae serve roles in the food sector as dietary supplements, additives, and natural colorants for functional food products. Ice cream is the most consumed milk dessert with a complex structure containing additives such as colorants, emulsifiers and stabilizers. In addition to its high sugar and fat content, the use of synthetic colorant, stabilizer and emulsifier additives negatively affects consumer preferences. For this reason, research on the use of alternative raw materials to replace fat and sugar by increasing the nutritional value of ice cream has increased recently. Microalgae are also used to improve health due to its functional properties such as antioxidant, anticancer and antiviral activities. The addition of microalgae to ice cream not only makes ice cream a rich source of nutrients, but also increases its preference as a natural colorant. Reducing or removing ice cream ingredients or adding unusual ingredients to the standard formulation should not impair the sensory properties and storage stability of the ice cream. This review has been prepared to bring a different perspective on the nutritional content of microalgae and their uses in the food industry, particularly in ice cream.

Keywords

microalgae, ice cream, quality, stability

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