Tuz: Gıdalardaki Algısı Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler
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Date
2018
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GOLD
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Abstract
Tuz insanlığın ilk çağlarından beri gıdanın lezzetini ve dayanıklılığını artırmak için kullanılmaktadır. Yapısındakisodyum ile vücutta sıvı ve elektrolit dengesinin sağlanmasında ve kan basıncının düzenlenmesinde önemli roloynayan tuz fazla tüketildiğinde başta kalp hastalıkları olmak üzere pek çok önemli rahatsızlığa neden olmaktadır.Günümüzde yetişkin insanların tükettikleri günlük ortalama tuz seviyesi tavsiye edilen miktarın çok üstündedir vediyetle alınan tuzun çoğu işlenmiş gıdalardan gelmektedir. Bu nedenle bilim insanları gıda endüstrisi ile ortakçalışmalar yaparak tuz alımının azaltılması için yeni stratejiler geliştirmektedir. Ancak ürünün kalite özelliklerinibozmadan NaCI seviyesini düşürmek kolay bir işlem değildir. Bu derlemede tuzun tat algısı gıdalardaki fonksiyonlarıve işlem görmüş gıdalarda tuz içeriğinin azaltılması için uygulanabilecek stratejiler hakkında bilgiler sunulmuştur.
Description
Keywords
Beslenme ve Diyetetik-Gıda Bilimi ve Teknolojisi, Gıda Bilimi Ve Teknolojisi, Beslenme Ve Diyetetik
Fields of Science
0404 agricultural biotechnology, 04 agricultural and veterinary sciences, 0405 other agricultural sciences
Citation
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