Gıda sanayiinde soyanın kullanım olanaklarının araştırılması
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Date
2016-08-15
Authors
Korukluoğlu, Mihriban
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Soya fasulyesi, Baklagiller familyasına ait besleyici, zengin protein içeriğine sahip, ucuz bir gıdadır. Günümüzde Asya'dan Avrupa'ya, Amerika'ya ve dünya'ya yayılan önemli bir fonksiyonel gıdadır. Gıda sanayinde soya yağı, soya unu, soya izolatı ve farklı fermente ürün çeşitleri bulunmaktadır. Önemli bir protein kaynağı olarak sağlıklı ürün üretiminde yararlanılmaktadır. Bu tezin amacı, soyanın özelliklerinin tanıtılması, soya fasulye ürünlerinin sağlık üzerine yararlarının ortaya konması, başta Asya'da bulunan ürünler olmak üzere farklı fermente ve fermente olmayan ürünlerin anlatılması, yeni ürünlerin tanıtılması, gıda endüstrisinde soya fasulyesinin kullanım olanaklarının sunulmasıdır.
Soybean with its affordable price, high content of soy protein, isoflavones, omega-3-fatty acid and dietary fiber are counted as potential functional food ingredient. Last decade, soybean is easily founded widely from Asia to Europe, America or even over the world and is counted as one of important legume. Different food products based on soy composition spreads on market—soy oil, soy flour, soy isolate, various fermented foods. By numerous food methods, soybean is manufactured into kind of healthy foods and its derivate. The objectives of this thesis were to determine the soybean nutritious facts and its functionality for health effects; to describe various soybean products either fermented or non-fermented foods which is classified mostly as functional foods; to examine the novel food from soybean and its probability to be manufactured in food industries.
Soybean with its affordable price, high content of soy protein, isoflavones, omega-3-fatty acid and dietary fiber are counted as potential functional food ingredient. Last decade, soybean is easily founded widely from Asia to Europe, America or even over the world and is counted as one of important legume. Different food products based on soy composition spreads on market—soy oil, soy flour, soy isolate, various fermented foods. By numerous food methods, soybean is manufactured into kind of healthy foods and its derivate. The objectives of this thesis were to determine the soybean nutritious facts and its functionality for health effects; to describe various soybean products either fermented or non-fermented foods which is classified mostly as functional foods; to examine the novel food from soybean and its probability to be manufactured in food industries.
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Keywords
Soya fasulyesi, Fermentasyon, Soya ürünleri, Tempe, Fonksiyonel gıda, Soybean, Fermentation, Soy products, Tempe, Functional food
Citation
Azzahra, F. (2016). Gıda sanayiinde soyanın kullanım olanaklarının araştırılması. Yayınlanmamış yüksek lisans tezi. Uludağ üniversitesi Fen Bilimleri Enstitüsü.