Yıl 2018, Cilt 43, Sayı 4, Sayfalar 702 - 715 2018-06-15

FUNCTIONAL COCOA AND COCOA PRODUCTS
FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ

Omca Demirkol [1] , Gamze Gül Yiğit [2] , İnci Cerit [3]

145 324

Cocoa and cocoa products are very valuable industrial food because they have high amount of polyphenols, protein, mineral and carbonhydrate in addition to their taste. Antioxidant contents especially provided by phenols have moved cocoa and its products to category of functional foods. Therefore, prolonging the shelf life, removing or reducing harmful components, increasing the nutritional value and antioxidant activity of cocoa products, especially chocolate, have commercial and economical importance beside positive effects on consumer health. Researchers and their results about functionally enriched cocoa products using biologically active ingredients were combined in this review. Studies were shown that enhancement of the bioavailability of cocoa products are an open area for improvement because of the positive effects on human health. 

Kakao ve kakaolu gıdalar, lezzetlerine ek olarak yüksek polifenol, protein, mineral ve karbonhidrat içeriğine sahip oldukları için çok değerli endüstri ürünleridir. Özellikle fenollerden kaynaklanan antioksidan içerikleri, kakao ve ürünlerini fonksiyonel gıdalar kategorisine taşımıştır. Bu nedenle kakao ürünlerinin, özellikle çikolatanın, raf ömrünün uzatılması, zararlı bileşenlerin uzaklaştırılması veya azaltılması, besin değerlerinin ve antioksidan aktivitesinin daha da arttırılması tüketici sağlığına kattığı olumlu etkilerin yanında ticari ve ekonomik olarak da önem taşımaktadır. Bu derlemede, biyolojik aktif bileşenler kullanılarak fonksiyonel özellikleri arttırılmış kakao ürünleri hakkında yapılan araştırma ve sonuçları bir araya getirilmiştir. Yapılan çalışmalar,  kakao ürünlerinin biyoyararlılıklarının arttırılmasının sağlık üzerine olumlu etkilerinden dolayı gelişmeye açık bir alan olduğunu göstermiştir. 

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Birincil Dil tr
Konular Fen
Yayımlanma Tarihi 2018
Dergi Bölümü Makaleler
Yazarlar

Yazar: Omca Demirkol
Kurum: Sakarya University, Department of Food Engineering
Ülke: Turkey


Yazar: Gamze Gül Yiğit (Sorumlu Yazar)
Kurum: Sakarya University, Department of Food Engineering
Ülke: Turkey


Yazar: İnci Cerit
Kurum: Sakarya University, Department of Food Engineering
Ülke: Turkey


Bibtex @derleme { gida411803, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {702 - 715}, doi = {10.15237/gida.GD18045}, title = {FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ}, key = {cite}, author = {Cerit, İnci and Demirkol, Omca and Yiğit, Gamze Gül} }
APA Demirkol, O , Yiğit, G , Cerit, İ . (2018). FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ. GIDA / THE JOURNAL OF FOOD, 43 (4), 702-715. DOI: 10.15237/gida.GD18045
MLA Demirkol, O , Yiğit, G , Cerit, İ . "FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 702-715 <http://dergipark.gov.tr/gida/issue/37107/411803>
Chicago Demirkol, O , Yiğit, G , Cerit, İ . "FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 702-715
RIS TY - JOUR T1 - FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ AU - Omca Demirkol , Gamze Gül Yiğit , İnci Cerit Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18045 DO - 10.15237/gida.GD18045 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 702 EP - 715 VL - 43 IS - 4 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18045 UR - http://dx.doi.org/10.15237/gida.GD18045 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ %A Omca Demirkol , Gamze Gül Yiğit , İnci Cerit %T FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 4 %R doi: 10.15237/gida.GD18045 %U 10.15237/gida.GD18045
ISNAD Demirkol, Omca , Yiğit, Gamze Gül , Cerit, İnci . "FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ". GIDA / THE JOURNAL OF FOOD 43 / 4 (Haziran 2018): 702-715. http://dx.doi.org/10.15237/gida.GD18045