Türkiye’deki Geleneksel Peynirlerin Kolesterol Düzeyleri ve Bazı Beslenme Parametreleri

Yıl 2016, , 161 - 168, 22.06.2016

Cem Karagözlü Oktay Yerlikaya Aslı Akpınar Gülfem Ünal Bülent Ergönül Gülşah Ender Harun R. Uysal

https://doi.org/10.20289/zfdergi.388959

Cited By: 2

Öz

Ülkemizde beslenme alışkanlıkları dikkate alındığında
peynir önemli bir yer tutmaktadır. Türkiye’de 200’e yakın yöresel peynirler
üretilmekte olup bazıları özellikle market ve büyük şehirlerde yaygın olarak
satılmaktadır. Araştırmamızda 24 farklı
bölgeden, 29 çeşit toplam 50 adet peynir örneğinde pH, laktik asit, kurumadde,
yağ, kurumaddede yağ, tuz, kurumaddede tuz, serbest yağ asitleri, toplam
protein,suda çözünen azot, olgunlaşma indeksi, kolesterol ve enerji değerleri
belirlenip değerlendirilmiştir. En yüksek yağ oranı Gravyer peynirinde
(380 g/kg) belirlenirken, en yüksek kolesterol miktarı Dil peynirinde (163.46
mg/ 100g), en düşük kolesterol miktarı ise Göçmen (18.95 mg/100g) peynirinde
belirlenmiştir. 

Anahtar Kelimeler

Kolesterol, beslenme parametreleri, geleneksel peynir, Türkiye

Cholesterol Levels and Some Nutritional Parameters of Traditional Cheeses in Turkey

Öz

Cheese   has an important place in
terms of nutrition habits in our country. In Turkey, about 200 types of local
cheeses are manufactured and some of them are sold widespread especially in
supermarkets and big cities. In our study, some chemical properties of 29 types
of totally 50 cheeses were determined which were collected from 24 different
regions. In this respect; pH, total acidity, dry matter, fat, fat in dry
matter, salt, salt in dry matter, free fatty acids, total protein, water
soluble nitrogen, ripening index, cholesterol and energy values of cheese
samples were evaluated. The highest fat content was found in Gravyer cheese (380g/kg).
Relative to the mean cholesterol values, the highest cholesterol concentration
(163.46 mg/100g) was found in Dil cheese whereas Göçmen cheese had the lowest
(18.95 mg/100g) cholesterol content.

Anahtar Kelimeler

Cholesterol, nutritional parameters, traditional cheese, Turkey

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