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Yenebilir ve tıbbi mantarların yüksek protein, diyet lif, vitamin ve mineral madde içerikleri nedeniyle besinsel, biyoaktif bileşenlerinden dolayı da farmakolojik yönden önemi gün geçtikçe artmaktadır. Günümüzde beslenme açısından daha kaliteli, daha doğal, raf ömrü daha uzun ve tüketiciler tarafından tercih edilen fonksiyonel ve nutrasötik mantar ürünleri ile ilgili birçok çalışma yapılmaktadır. Bu çalışmalar kapsamında Agaricus türleri, Auricularia auricula, Boletus edulis, Calocybe indica, Flammulina velutipes, Ganoderma lucidum, Lentinula edodes, Pleurotus türleri, Terfezia claveryi ve Tuber türleri pulp, ezme, un, toz veya ekstrakt formunda et (köfte, salam, sosis vb.), tahıl (bisküvi, cips, ekmek vb.) ve süt (peynir, yoğurt vb.) gibi çeşitli gıdalara katılmaktadır. Çorba, baharat, ketçap, sos, çikolata, puding, sıcak/soğuk içecek, atıştırmalıklar ve papad, sucuk, tarhana gibi bazı geleneksel gıdaların formülasyonlarında da bu mantarlar değişen oranlarda ve formlarda bileşen/gıda katkı maddesi olarak kullanılmakta ve bazıları endüstriyel ölçekte de üretilmektedir. Bu derlemede yenebilir ve tıbbi mantarların çeşitli gıda ürünlerinde kullanım potansiyeli hakkında bilgi verilmesi amaçlanmıştır.
Because of the high protein, dietary fiber, vitamins and minerals of digestive and medicinal fungi, their nutritional, bioactive components and farmacological importance is increasing day by day. Today, there are many studies on quality, more natural, longer livelihoods and functional and nutrasetic fungi products that are preferred by consumers. These studies include Agaricus species, Auricularia auricula, Boletus edulis, Calocybe indica, Flammulina velutipes, Ganoderma lucidum, Lentinula edodes, Pleurotus species, Terfezia claveryi and Tuber species in the form of pulp, spice, flour, powder or extract of meat (bottle, salmon, sauce, etc.).) cereal (cakes, chips, bread, etc.) and milk (the cheese, yogurt, etc.) They take part in various foods. In the formations of some traditional foods, such as soup, spices, ketchup, sauce, chocolate, pudding, hot/cold beverages, snacks and some traditional foods, these fungi are also used as ingredients/food additives in varied proportions and forms, and some are produced in industrial scale. This collection can be eaten and aims to provide information about the potential of use of medical fungi in various food products.
The importance of edible and medicinal mushrooms is increasing day by day as nutritional due to their high protein, dietary fiber, vitamin, and mineral contents and as pharmacological because of their bioactive components. Today, many studies are carried out about obtaining more nutritious and more natural functional foods and nutraceuticals having longer shelf life and preferred by the consumers by converting them into value-added products. Within the scope of these studies, Agaricus species, Auricularia auricula, Boletus edulis, Calocybe indica, Flammulina velutipes, Ganoderma lucidum, Lentinula edodes, Pleurotus species, Terfezia claveryi, and Tuber species in the form of pulp, pate, flour, powder or extract are added to foods such as meat (meatball, salami, sausage, etc.), cereals (biscuit, chips, bread, etc.), and milk (cheese, yoghurt, etc.). These mushrooms are also used as ingredient/food additive in the formulations of various soup, seasonings, ketchup, sauce, chocolate, pudding, hot/cold drinks, snacks, and some traditional foods such as papad, sucuk, tarhana in varying proportions and forms, and some of these products are also produced on an industrial scale. In this review, it was aimed to give information about the utilization potential of edible and medicinal mushrooms in diverse food products.
Alan : Sağlık Bilimleri; Ziraat, Orman ve Su Ürünleri
Dergi Türü : Uluslararası
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