Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi

Yazarlar: Hülya ŞEN ARSLAN, Cemalettin SARIÇOBAN, Sabire YERLİKAYA

Konular:Gıda Bilimi ve Teknolojisi

DOI:10.28948/ngumuh.781117

Anahtar Kelimeler:Dietary fiber,Functional food,Fruits and vegetables,Meat and meat products

Özet: Fruits and vegetables contain different amounts of dietary fiber. Fruit and vegetable wastes that are considered as food waste and have high added value are important in many aspects. Wastes with added value are used as dietary fiber. Dietary fiber added meat and meat products are effective for health and these additives improves meat in terms of technological properties. Dietary fibers have properties such as increasing water retention capacity, reducing formulation expenses, modifying texture, and improving storage stability in low-fat products. Dietary fibers have the opportunity to be used in meat products due to their technological features such as preventing cooking losses and improving texture as well as being functional. Consumers are increased in the awareness that there is a relationship between nutrition and health day after day. However, there are also concerns that diseases increase with improper diet. For this reason, it is recommended to increase the dietary fiber addition in the daily diet The use of dietary fiber as a filler in meat products can be a satisfying factor for conscious consumers. For this reason, production of meat and meat products rich in dietary fiber will guide new studies by using fruit and vegetable waste.

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