Bitkisel Esaslı Süt Alternatiflerine Genel Bir Bakış
DOI:
https://doi.org/10.24925/turjaf.v11i3.587-602.5462Anahtar Kelimeler:
bitkisel esaslı içecek- laktozsuz süt- yenilikçi teknoloji- sürdürülebilirlikÖzet
Son yıllarda tüketiciler, bazı gıda ve/veya bileşenlerine karşı oluşan alerji, intolerans ve hassasiyet gibi şikayetleri doğrultusunda veya farklı beslenme tercihleri sebebiyle, diyetlerinde değişikliğe gitmektedir. Bu bağlamda, inek sütü alerjisi ve laktoz intoleransı başta olmak üzere sağlıkla ilgili problemleri olan veya vegan/vejetaryen gibi beslenme/hayat tarzını benimsemiş tüketiciler, inek sütünü bitkisel esaslı süt alternatifleri ile ikame etme eğilimi göstermektedir. Öte yandan, dünya nüfusundaki artış ve buna bağlı olarak doğal kaynaklarda meydana gelen azalma kaynaklı olmak üzere sürdürülebilirlikle olan ilişkisinden dolayı hayvansal kaynaklardan bitkisel kaynaklara bir yönelim söz konusudur. Bu nedenle bitkisel esaslı süt alternatifleri, tüketicilerin bu ihtiyaç ve/veya taleplerinin karşılanması açısından oldukça önemli bir yere sahiptir. Son yıllarda, soya, hindistan cevizi, badem ve yulaf başta olmak üzere farklı kaynaklardan elde edilen bitkisel esaslı süt alternatiflerine olan ilgi artış göstermektedir. Öte yandan, bitkisel süt alternatiflerinin besleyici değerinin yanı sıra duyusal özelliklerinin ve depolama stabilitesinin arttırılması önem arz etmektedir. Bu nedenle son yıllarda yapılan çalışmalar özellikle bitkisel esaslı süt alternatiflerinin termal olmayan yenilikçi teknolojiler ile işlenmesi üzerine yoğunlaşmaktadır.
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