Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı

Year 2018, Volume: 28 Issue: 1, 144 - 153, 30.03.2018

Gülen Yıldız Turp , Meltem Boylu

https://doi.org/10.29133/yyutbd.397683

Cited By: 4

Abstract

Son yıllarda sağlıklı beslenmeye yönelik
olarak toplumun bilinçlenmesi ve tüketicilerin doğal gıdalara gösterdikleri
ilginin artmasıyla bu konuda yapılan araştırmalar da hız kazanmıştır. Yüksek
besin değerine sahip olan mantarlar uzun yıllardır gıda olarak tüketilmekte ve
içerdikleri biyoaktif bileşenler nedeniyle ilaç, kozmetik ürün, diyet takviyesi
ve fonksiyonel gıda üretimi alanında kullanılabilme potansiyeli
taşımaktadırlar. Mantarlara karşı ilginin giderek artması Dünya’da ve ülkemizde
mantar üretim ve tüketiminde önemli gelişim ve değişimlere neden olmuştur.
Mantarlar, yüksek oranda protein, karbonhidrat, lif, vitamin, mineral ve
biyoaktif bileşenler içermektedirler. Bunun yanında sodyum, yağ, kolesterol ve
kalori değerleri düşüktür. Bu özellikler mantarları sağlıklı ve dengeli bir
diyetin parçası olabilecek gözde gıdalar haline getirmektedir. Bu çalışmada
mantarların üretim ve tüketimi, besleyici değerleri, sağlık üzerine etkileri ve
et ürünlerinde kullanımlarına yönelik bilgiler derlenerek sunulmuştur.

Keywords

Mantar, Et ürünleri, Beslenme, Sağlık

Medicinal and Edible Mushrooms & Usage in Meat Products

Abstract

In recent years,
awareness of the community towards healthy nutrition and the interest that
consumers have shown in natural foods have accelerated the research conducted
in this field. Mushrooms with high nutritional value have been consumed for many
years as food and they have the potential to be used in medicine, cosmetics,
dietary supplement and functional food production due to the bioactive
components they contain. The growing interest in mushrooms has led to
significant developments and changes in mushroom production and consumption in
the World and in our country. Mushrooms include high protein, carbohydrates,
fiber, vitamins, minerals and bioactive components. In addition, sodium, fat,
cholesterol and calories are low. These properties make mushrooms the favorite
food that can be a part of a healthy and balanced diet. In this study,
information on production and consumption of mushrooms, nutritive values,
health effects and usage in meat products is compiled and presented.

Keywords

Mushroom, Meat Products, Nutrition, Health

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