Yıl 2018, Cilt 43, Sayı 6, Sayfalar 984 - 1001 2018-11-01

ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ
FUNCTIONAL FOOD PRODUCTION IN THE CONFECTIONERY TECHNOLOGY

Recep Güneş [1] , İbrahim PALABIYIK [2] , Şefik KURULTAY [3]

57 171

Şekerleme endüstrisi, listenin neredeyse sınırsız olduğu, her yaş grubu tarafından talep gören, açlık ve susuzluğu gidermenin ötesinde özellikle haz almak amacıyla tüketilen çeşitli ürünleri içermektedir. Söz konusu ürünlerin yüksek kalorili olması, aşırı tüketimlerinin özellikle fazla şeker alımı ile ilişkilendirilebilen çeşitli hastalıklara neden olması ve tüketicilerin daha sağlıklı ürün gruplarına yönelmesi gibi nedenler, diğer gıda sektörlerinde olduğu gibi bu sektörde de üretilen ürünlere yönelik birtakım değişikliklerin yapılmasını zorunlu kılmıştır. Bu bakımdan günümüzde araştırmacılar, sektörde var olan şekerleme ürünlerinin üretiminde ve ürün içeriğinde değişiklikler yapıp, farklı ve yenilikçi yaklaşımlar kullanarak henüz yeni olan fonksiyonel şekerleme ürünlerinin üretimi üzerinde çalışmaktadırlar. Bu çalışma kapsamında, şekerleme endüstrisinde yoğun bir şekilde üretilen ve oldukça rağbet gören, sert şeker, yumuşak şeker, çikolata ve sakız ürünlerine fonksiyonellik kazandırılması amacıyla yapılan bilimsel çalışmalar derlenmiştir.

The confectionery industry includes a wide variety of products for which the list is almost endless, demanded by all age groups and consumed especially for pleasure beyond hunger and thirst. The high calorific value of these products, their excessive consumption leading to various diseases that can be associated with high sugar intake and consumer willingness to buy healthy products have necessitated a number of changes in the sector, like in other food branches. In this regard, researchers are currently working on the production of functional confectionery products that are new in the industry by using innovative approaches and making changes in the production process and in the formulation of conventional confectionery products. Within the scope of this study, it is aimed to review scientific studies that were carried out in order to gain functionality to the hard candy, soft candy, chocolate and chewing gum products which are highly preferred and intensively produced in the confectionery industry.

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

Orcid: 0000-0002-8007-8697
Yazar: Recep Güneş (Sorumlu Yazar)
Kurum: Kırklareli Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Ülke: Turkey


Yazar: İbrahim PALABIYIK

Yazar: Şefik KURULTAY

Bibtex @derleme { gida452488, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {984 - 1001}, doi = {10.15237/gida.GD18088}, title = {ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ}, key = {cite}, author = {KURULTAY, Şefik and PALABIYIK, İbrahim and Güneş, Recep} }
APA Güneş, R , PALABIYIK, İ , KURULTAY, Ş . (2018). ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ. GIDA / THE JOURNAL OF FOOD, 43 (6), 984-1001. DOI: 10.15237/gida.GD18088
MLA Güneş, R , PALABIYIK, İ , KURULTAY, Ş . "ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 984-1001 <http://dergipark.gov.tr/gida/issue/39712/452488>
Chicago Güneş, R , PALABIYIK, İ , KURULTAY, Ş . "ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 984-1001
RIS TY - JOUR T1 - ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ AU - Recep Güneş , İbrahim PALABIYIK , Şefik KURULTAY Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18088 DO - 10.15237/gida.GD18088 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 984 EP - 1001 VL - 43 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18088 UR - http://dx.doi.org/10.15237/gida.GD18088 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ %A Recep Güneş , İbrahim PALABIYIK , Şefik KURULTAY %T ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 6 %R doi: 10.15237/gida.GD18088 %U 10.15237/gida.GD18088
ISNAD Güneş, Recep , PALABIYIK, İbrahim , KURULTAY, Şefik . "ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ". GIDA / THE JOURNAL OF FOOD 43 / 6 (Kasım 2018): 984-1001. http://dx.doi.org/10.15237/gida.GD18088