Bazı Geleneksel Türk Fermente Ürünleri ve Yenilikçi Yaklaşımlar
Özet
Fermente ürünler sağlığa olumlu etkilerinden dolayı son yıllarda giderek artan miktarlarda tüketilmektedir. Fermentasyon, geniş bir uygulama potansiyeline, yüksek verimliliğe ve güçlü bir dayanıklılığa sahip bir süreci ifade etmekte olup, farklı değerli ürünlerin üretimine olanak sağlayan çeşitli seçenekler sunar. Fermantasyon ile ortaya çıkan organik asitler, bakteriyosinler vb. yardımıyla gıdanın esansiyel amino asitler, vitaminler ve mineraller gıdaların besin değerini, raf ömrünü ve duyusal özelliklerini artırır. Bununla birlikte, son zamanlarda fonksiyonel gıda pazarı hızla gelişen bir sektör olup, tüketicilerin sağlığı destekleyen veya hastalık riskini azaltan gıdalara olan ilgisi de artmaktadır. Birçok fermente ürün fonksiyonel ürünler olarak kabul edilir. Bu fermente ürünler üzerinde yeterli bilgiye sahip çeşitli çalışmalar yapılmış olmasına rağmen bazı ürünler, özellikle de belirli coğrafi bölgelere ait olanlar hakkında hala yeterli bilgi bulunmamaktadır. Türkiye'de de Yoğurt, Şalgam içeceği, Hardaliye, Gilaburu, Tarhana ve Boza gibi çeşitli geleneksel fermente ürünler bulunmaktadır. Bu bölümde, geleneksel olan ve Türkiye’ye özgü fermente ürünleri hakkında genel bilgi verilmesi yanında, bu ürünlerin yenilikçi yaklaşımlarla nasıl geliştirilebileceği ortaya konmaktadır.
Fermented products have been consumed in increasing quantities in recent years due to their positive health effects. Fermentation refers to a process with a wide application potential, high efficiency and strong durability, and offers a variety of options that allow the production of different valuable products. With the help of organic acids, bacteriocins, etc. produced by fermentation, essential amino acids, vitamins and minerals increase the nutritional value, shelf life and sensory properties of foods. However, recently the functional food market is a rapidly developing sector and consumers' interest in foods that support health or reduce the risk of disease is also increasing. Many fermented products are considered functional products. Although there have been several studies with sufficient information on these fermented products, there is still insufficient information on some products, especially those from certain geographical regions. In Turkey, there are several traditional fermented products such as Yogurt, Shalgam beverage, Mustaliye, Gilaburu, Tarhana and Boza. In this chapter, besides providing general information about traditional fermented products that are unique to Turkey, it is presented how these products can be developed with innovative approaches.
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Abdullah R, Arshad H, Kaleem A, et al. Assessment of angiotensin converting enzyme inhibitory activity and quality attributes of yoghurt enriched with Cinnamomum verum, Elettaria cardamomum, Beta vulgaris and Brassica oleracea. Saudi Journal of Biological Sciences, 2023, 30(2):103556. doi: 10.1016/j.sjbs.2023.103556
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Akman PK, Ozulku G, Tornuk F, et al. Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages. LWT, 2021, 149, 111705.
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Alimentarius C. 2003, Codex standard for fermented milks. CODEX STAN 243-2003. Adopted in, 1-11.
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Arıcı M, & Dağlıoğlu O. Boza: a lactic acid fermented cereal beverage as a traditional Turkish food. Food Reviews International, 2002, 18, 39-48.
Arranz-Otaegui A, Gonzalez Carretero L, Ramsey MN, et al. Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan. Proceedings of the National Academy of Sciences, 2018, 115(31), 7925-7930.
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Aşkın B, Farklı sıcaklıkların hardaliyenin depolama stabilitesi üzerine etkisi. Harran Journal of Agricultural Food Science, 2019, 23(1): 13–21. https://doi.org/10.29050/harranziraat.409434
Atmaca B, Demiray M, Evrendilek GA, et al. High pressure processing of traditional hardaliye drink: effect on quality and shelf-life extension, Foods, 2023, 12, 2876.
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