{"id":6967,"date":"2024-08-06T16:59:49","date_gmt":"2024-08-06T16:59:49","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6967"},"modified":"2024-08-06T16:59:49","modified_gmt":"2024-08-06T16:59:49","slug":"inulin-3","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/inulin-3\/","title":{"rendered":"Yeni Kaynak G\u0131dalar\u0131n \u0130n\u00fclini Nedir?"},"content":{"rendered":"

Ulusal Duyuru<\/strong><\/p>\n

25 Mart 2009 tarihinde Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131 (SB), \u0130n\u00fclin ve Polifruktozun Yeni Kaynak G\u0131dalar Olarak Onaylanmas\u0131na \u0130li\u015fkin SB Duyurusunu (SB Duyurusu No. 5, 2009) yay\u0131nlayarak \u0130n\u00fclini yeni bir g\u0131da bile\u015feni olarak resmen onaylad\u0131.<\/p>\n

Ayr\u0131ca in\u00fclinin kayna\u011f\u0131, prosesi, porsiyon b\u00fcy\u00fckl\u00fc\u011f\u00fc, kalite gereklilikleri ve kullan\u0131m kapsam\u0131 ile ilgili a\u015fa\u011f\u0131daki d\u00fczenlemeleri yapm\u0131\u015ft\u0131r:<\/p>\n

\"\"<\/p>\n

\u0130n\u00fclin, insan kolonuna girdikten sonra yararl\u0131 bakteriler taraf\u0131ndan fermente edilen ve emilen 2-60 fruktoz molek\u00fcl\u00fcnden polimerize edilmi\u015f fruktanlar\u0131n bir kar\u0131\u015f\u0131m\u0131d\u0131r, bu nedenle in\u00fclin bile\u015fik polisakkarit veya bile\u015fik prebiyotikler olarak da adland\u0131r\u0131l\u0131r. \u015eimdiye kadar bulunan en kaliteli do\u011fal suda \u00e7\u00f6z\u00fcn\u00fcr diyet lifidir.<\/p>\n

\u0130n\u00fclin Kayna\u011f\u0131<\/strong><\/p>\n

\u0130n\u00fclin do\u011fada yayg\u0131n olarak bulunur ve baz\u0131 mantar ve bakteriler de in\u00fclin i\u00e7erir, ancak ana kayna\u011f\u0131 bitkilerdir. So\u011fan, sar\u0131msak, muz ve bu\u011fday gibi insanlar\u0131n g\u00fcnl\u00fck olarak t\u00fcketti\u011fi bitkilerin hepsi in\u00fclin i\u00e7erir.<\/p>\n

Bununla birlikte, do\u011fada in\u00fclin esas olarak Asteraceae familyas\u0131ndaki bitkilerde bulunur, in\u00fclin (yayg\u0131n olarak zencefil olarak bilinir, yerli in\u00fclinin ana hammaddesi) i\u00e7eri\u011fi 14%-19%, hindiba (Avrupa in\u00fclininin ana hammaddesi) i\u00e7eri\u011fi 15%-20%, a\u015fa\u011f\u0131daki tabloda birka\u00e7 yayg\u0131n yenilebilir bitkinin in\u00fclin i\u00e7eri\u011fi<\/p>\n

Yayg\u0131n yenilebilir bitkilerde in\u00fclin i\u00e7eri\u011fi (taze a\u011f\u0131rl\u0131k\/%)<\/strong><\/p>\n

Bu\u011fday
\n1~4
\n\u0130n\u00fclin
\n15~20<\/p>\n

So\u011fan
\n2~6
\nKud\u00fcs enginar\u0131
\n15~20<\/p>\n

P\u0131rasa
\n10~15
\nBrahmin Ginseng
\n15~20<\/p>\n

Ku\u015fkonmaz
\n10~15
\nDahlia Yumrular\u0131
\n15~20<\/p>\n

Hindiba
\n13~20
\nSar\u0131msak
\n15~20<\/p>\n

\u0130n\u00fclinin Fonksiyonel \u00d6zellikleri<\/strong><\/p>\n

3.1 Kan lipitlerinin kontrol\u00fc<\/strong>
\n\u0130n\u00fclin al\u0131m\u0131 serum total kolesterol\u00fcn\u00fc (TC) ve d\u00fc\u015f\u00fck yo\u011funluklu lipoprotein kolesterol\u00fcn\u00fc (LDL-C) etkili bir \u015fekilde azaltabilir, HDL\/LDL oran\u0131n\u0131 art\u0131rabilir ve lipid profilini iyile\u015ftirebilir.Hidaka ve arkada\u015flar\u0131, iki hafta boyunca g\u00fcnde 8 g k\u0131sa zincirli diyet lifi alan 50-90 ya\u015f aras\u0131 ya\u015fl\u0131 hastalar\u0131n kandaki trigliserit ve total kolesterol seviyelerinde azalma g\u00f6r\u00fcld\u00fc\u011f\u00fcn\u00fc bildirmi\u015ftir. Yamashita ve arkada\u015flar\u0131, 18 diyabet hastas\u0131na iki hafta boyunca 8 g in\u00fclin vermi\u015f ve toplam kolesterol 7,9% azalm\u0131\u015f, ancak HDL-kolesterol de\u011fi\u015fmeden kalm\u0131\u015ft\u0131r. Buna kar\u015f\u0131l\u0131k, diyetle beslenen kontrol grubunda yukar\u0131daki parametreler de\u011fi\u015fmemi\u015ftir.<\/p>\n

Brighenti ve arkada\u015flar\u0131, toplam 4 hafta boyunca g\u00fcnl\u00fck kahvalt\u0131l\u0131k gevreklerine 9 g in\u00fclin ekleyen 12 sa\u011fl\u0131kl\u0131 gen\u00e7 erkekte toplam kolesterolde 8,2% ve trigliseritlerde 26,5%'lik dramatik bir azalma g\u00f6zlemlemi\u015ftir.<\/p>\n

Bir\u00e7ok diyet lifi, ba\u011f\u0131rsaklardan ya\u011f emerek ve d\u0131\u015fk\u0131 ile at\u0131lan bir ya\u011f-lif kompleksi olu\u015fturarak kan lipit seviyelerini d\u00fc\u015f\u00fcr\u00fcr. Dahas\u0131, in\u00fclin ba\u011f\u0131rsak kanal\u0131n\u0131n sonuna ula\u015fmadan \u00f6nce kendini k\u0131sa zincirli ya\u011f asitlerine ve laktatlara fermente eder ve laktatlar hepatik metabolizman\u0131n d\u00fczenleyicileridir. K\u0131sa zincirli ya\u011f asitleri (asetat ve propiyonat) kanda yak\u0131t olarak kullan\u0131labilir ve propiyonat kolesterol sentezini inhibe eder.<\/p>\n

3.2 Kan \u015fekerinin d\u00fc\u015f\u00fcr\u00fclmesi<\/strong>
\nDiyabetik hastalar i\u00e7in diyetin rasyonelle\u015ftirilmesi ana tedavi y\u00f6ntemidir. \u0130n\u00fclin hafif tatl\u0131 bir tada sahiptir ve temel olarak insan a\u011f\u0131z bo\u015flu\u011fu, mide ve ince ba\u011f\u0131rsaktan ge\u00e7me s\u00fcrecinde ayr\u0131\u015fmayan veya emilmeyen bir fruktoz polimeridir. Bu nedenle, in\u00fclin a\u011f\u0131z bo\u015flu\u011fundan al\u0131nd\u0131ktan sonra kan glikoz seviyesini etkilemez, bu nedenle diyabet hastalar\u0131 i\u00e7in g\u0131da olarak kullan\u0131labilir.<\/p>\n

\u0130n\u00fclinin kan \u015fekeri seviyesini d\u00fc\u015f\u00fcrme mekanizmas\u0131 \u00fczerine yap\u0131lan ara\u015ft\u0131rmalar giderek daha fazla bilim insan\u0131n\u0131n ilgisini \u00e7ekmektedir. Baz\u0131 bilim adamlar\u0131, in\u00fclinin y\u00fcksek viskozitesinin ba\u011f\u0131rsak mukozas\u0131n\u0131n kal\u0131nl\u0131\u011f\u0131n\u0131n artmas\u0131na yol a\u00e7t\u0131\u011f\u0131na ve bunun da glikoz emilimini azaltt\u0131\u011f\u0131na inanmaktad\u0131r; baz\u0131 bilim adamlar\u0131 ise, bir yandan in\u00fclinin fermantasyonu ile \u00fcretilen k\u0131sa zincirli ya\u011f asitlerinin hepatik glikoz sentezini te\u015fvik ederken, oligofruktozun v\u00fccudun Mg2+ emilimini te\u015fvik edebilece\u011fine ve bunun da diabetes mellitus geli\u015fme riskini azaltt\u0131\u011f\u0131na inanmaktad\u0131r.<\/p>\n

3.3 Ba\u011f\u0131rsak fonksiyonunun iyile\u015ftirilmesi<\/strong>
\nBa\u011f\u0131rsak fonksiyonunun iyile\u015ftirilmesi \u0130n\u00fclin, kolonda konak\u00e7\u0131n\u0131n sa\u011fl\u0131\u011f\u0131 i\u00e7in faydal\u0131 olan bir veya daha fazla mikroorganizman\u0131n b\u00fcy\u00fcmesini ve canl\u0131l\u0131\u011f\u0131n\u0131 se\u00e7ici olarak uyaran ve te\u015fvik eden, konak\u00e7\u0131 sa\u011fl\u0131\u011f\u0131n\u0131 te\u015fvik eden, sindirilemeyen bir g\u0131da bile\u015feni olan bir prebiyotiktir. \u0130n\u00fclin insan kolonunda fermente olabilir ve bifidobakterileri 5-10 kat \u00e7o\u011falt\u0131rken ayn\u0131 zamanda potansiyel olarak zararl\u0131 bakterilerin b\u00fcy\u00fcmesini engelleyerek antibiyotiklerin k\u00f6t\u00fcye kullan\u0131m\u0131ndan kaynaklanan kab\u0131zl\u0131k ve ishali \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirebilir.<\/p>\n

Kolondaki in\u00fclinin fermantasyonu mikrofloray\u0131 ve gaz hacmini iyile\u015ftirir, b\u00f6ylece ba\u011f\u0131rsak peristaltizmini te\u015fvik eder, d\u0131\u015fk\u0131n\u0131n kolonda kalma s\u00fcresini k\u0131salt\u0131r, daha h\u0131zl\u0131 hareket etmesini sa\u011flar, su emme s\u00fcresini azalt\u0131r, d\u0131\u015fk\u0131 a\u011f\u0131rl\u0131\u011f\u0131n\u0131 artt\u0131r\u0131r ve kab\u0131zl\u0131\u011f\u0131 etkili bir \u015fekilde \u00f6nler. Ayn\u0131 zamanda, d\u0131\u015fk\u0131 at\u0131l\u0131m\u0131n\u0131 da artt\u0131r\u0131r, b\u00f6ylece ba\u011f\u0131rsak yolundaki kanserojen maddeler de seyreltilir, bu nedenle, ba\u011f\u0131rsak bi-h\u00fccreleri \u00fczerindeki kanserojen maddelerin uyar\u0131lmas\u0131 azal\u0131r, bu da kolon kanserinin \u00f6nlenmesine yard\u0131mc\u0131 olur.<\/p>\n

3.4 Mineral emilimini te\u015fvik edin<\/strong>
\nG\u00fcnl\u00fck diyetteki diyet lifi, ba\u011f\u0131rsaktaki baz\u0131 minerallerin emilimini azaltabilir. Bununla birlikte, \u00e7\u00f6z\u00fcnebilir bir diyet lifi olarak in\u00fclin al\u0131m\u0131 minerallerin emilimini engellemez, aksine Ca2+, Mg2+, Zn2+, Cu2+ ve Fe2+ gibi minerallerin emilimini destekler.<\/p>\n

\u0130n\u00fclin mineral kompleksleri fermantasyon s\u0131ras\u0131nda ba\u011f\u0131rsak floras\u0131 taraf\u0131ndan par\u00e7alanarak mineralleri serbest b\u0131rak\u0131r ve ba\u011f\u0131rsak emilimi i\u00e7in daha elveri\u015fli hale getirir. Buna ek olarak, fermantasyonla \u00fcretilen asit kolonik pH'\u0131 1-2 birim d\u00fc\u015f\u00fcrerek bir\u00e7ok mineralin \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcn\u00fcn ve biyoyararlan\u0131m\u0131n\u0131n artmas\u0131n\u0131 sa\u011flar. Ayr\u0131ca, k\u0131sa zincirli ya\u011f asitleri, \u00f6zellikle b\u00fctirik asit, kolonik mukozal h\u00fccrelerin b\u00fcy\u00fcmesini uyarabilir ve ba\u011f\u0131rsak mukozas\u0131n\u0131n emilim kapasitesini art\u0131rabilir.<\/p>\n

\u0130n\u00fclinin G\u0131dalarda Kullan\u0131m\u0131<\/strong><\/p>\n

4.1 Az ya\u011fl\u0131 g\u0131dalar\u0131n i\u015flenmesi (\u00f6rn. krema, s\u00fcr\u00fclebilir g\u0131dalar)<\/strong>
\n\u0130n\u00fclin, kremsi bir yap\u0131 olu\u015fturmak i\u00e7in tamamen su ile kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda m\u00fckemmel bir ya\u011f ikame edicidir, bu da g\u0131dalardaki ya\u011f\u0131n yerini almay\u0131 kolayla\u015ft\u0131r\u0131r ve p\u00fcr\u00fczs\u00fcz bir doku, dengeli ve yuvarlak bir lezzet sa\u011flar. Ya\u011f\u0131n yerini lif olarak alabilir, \u00fcr\u00fcn kompaktl\u0131\u011f\u0131n\u0131 ve tad\u0131n\u0131 art\u0131rabilir ve em\u00fclsifikasyonun da\u011f\u0131l\u0131m\u0131n\u0131 iyile\u015ftirmek i\u00e7in stabil olabilir, kremada, yay\u0131lm\u0131\u015f g\u0131da i\u015fleme ya\u011f\u0131n 30 ~ 60%'sinin yerini alabilir.<\/p>\n

4.2 Y\u00fcksek lifli diyetin yap\u0131land\u0131r\u0131lmas\u0131<\/strong>
\n\u0130n\u00fclin suda iyi \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011fe sahiptir, bu da sulu sistemle birle\u015ftirilebilmesini sa\u011flar, suda \u00e7\u00f6z\u00fcn\u00fcr diyet lifi bak\u0131m\u0131ndan zengindir, di\u011fer liflerin aksine \u00e7\u00f6kelme sorunlar\u0131 \u00fcretir, in\u00fclinin bir lif bile\u015feni olarak kullan\u0131lmas\u0131 \u00e7ok uygundur ve duyusal \u00f6zellikleri iyile\u015ftirebilir, v\u00fccudun daha dengeli bir diyet almas\u0131na yard\u0131mc\u0131 olabilir ve bu nedenle y\u00fcksek lifli g\u0131da bile\u015fenleri olarak kullan\u0131labilir.<\/p>\n

4.3 Prebiyotik g\u0131da bile\u015fenlerine ait bir bifidobakteri \u00e7o\u011falma fakt\u00f6r\u00fc olarak kullan\u0131labilir<\/strong>
\n\u0130n\u00fclin, insan ba\u011f\u0131rsak sistemindeki yararl\u0131 bakteriler taraf\u0131ndan kullan\u0131labilir, \u00f6zellikle bifidobakterilerin 5 ~ 10 kat \u00e7o\u011falmas\u0131n\u0131 sa\u011flayabilir, ayn\u0131 zamanda zararl\u0131 bakteriler \u00f6nemli \u00f6l\u00e7\u00fcde azalacak, insan v\u00fccut floras\u0131n\u0131n da\u011f\u0131l\u0131m\u0131n\u0131 iyile\u015ftirecek ve sa\u011fl\u0131\u011f\u0131 te\u015fvik edecektir, in\u00fclin \u00f6nemli bir bifidobakteri \u00e7o\u011falma fakt\u00f6r\u00fc olarak listelenmi\u015ftir.<\/p>\n

4.4 S\u00fctl\u00fc i\u00e7ecek, ek\u015fi s\u00fct, s\u0131v\u0131 s\u00fctte kullan\u0131l\u0131r<\/strong>
\nS\u00fctl\u00fc i\u00e7eceklere, ek\u015fi s\u00fcte, s\u0131v\u0131 s\u00fcte inulin 2 ~ 5% ekleyin, b\u00f6ylece \u00fcr\u00fcn diyet lifi ve oligosakkarit i\u015flevine sahip olur, ayn\u0131 zamanda k\u0131vam\u0131 artt\u0131rarak \u00fcr\u00fcne daha kal\u0131n kremsi bir doku, daha iyi yap\u0131 dengesi ve daha dolgun bir lezzet verir.<\/p>\n

4.5 F\u0131r\u0131nlanm\u0131\u015f \u00fcr\u00fcnlerde kullan\u0131l\u0131r<\/strong>
\n\u0130n\u00fclinin unlu mamullere dahil edilmesi, prebiyotik ekmek, \u00e7ok lifli beyaz ekmek ve hatta \u00e7ok lifli gl\u00fctensiz ekmek gibi yeni ekmek konseptleri geli\u015ftirmek i\u00e7in kullan\u0131lmaktad\u0131r. \u0130n\u00fclin hamurun stabilitesini art\u0131rabilir, suyun emilimini ayarlayabilir, ekme\u011fin hacmini art\u0131rabilir, ekmek etinin homojenli\u011fini ve dilim olu\u015fturma yetene\u011fini geli\u015ftirebilir.<\/p>\n

4.6 Meyve suyu i\u00e7eceklerinde, fonksiyonel su i\u00e7eceklerinde, spor i\u00e7eceklerinde, meyve \u00e7iyinde, j\u00f6lede kullan\u0131l\u0131r<\/strong>
\nMeyve suyu i\u00e7eceklerine, fonksiyonel su i\u00e7eceklerine, spor i\u00e7eceklerine, meyve \u00e7iyine, j\u00f6leye inulin 0.8 ~ 3% ekleyin, i\u00e7ece\u011fin lezzetini daha g\u00fc\u00e7l\u00fc ve dokusunu daha iyi hale getirebilir.<\/p>\n

4.7 S\u00fct tozu, taze s\u00fct kurutulmu\u015f g\u0131da tabletleri, peynir, dondurulmu\u015f tatl\u0131larda kullan\u0131l\u0131r<\/strong>
\nS\u00fct tozu, taze s\u00fct kuru yeme tabletleri, peynir, dondurulmu\u015f tatl\u0131lara 8 ~ 10% in\u00fclin ekleyin, bu da \u00fcr\u00fcnleri daha g\u00fc\u00e7l\u00fc, daha g\u00fc\u00e7l\u00fc lezzet ve daha iyi doku haline getirebilir.<\/p>\n

4,8 Sa\u011fl\u0131kl\u0131 g\u0131dalarda kullan\u0131l\u0131r<\/strong>
\n\u015eu anda in\u00fclin, d\u00fcnyada 40'tan fazla \u00fclke taraf\u0131ndan g\u0131da i\u00e7in besin takviyesi olarak onaylanm\u0131\u015ft\u0131r. Kab\u0131zl\u0131k, diyabet, obezite ve benzerlerinin \u00f6nlenmesi ve tedavisi gibi \u00e7e\u015fitli sa\u011fl\u0131k g\u0131dalar\u0131n\u0131n orijinal yard\u0131mc\u0131 malzemesi ve ta\u015f\u0131y\u0131c\u0131s\u0131 olarak. Ba\u011f\u0131rsak floras\u0131n\u0131 d\u00fczenlemek, kan lipitlerini d\u00fczenlemek, kalsiyum veya mineral emilimini te\u015fvik etmek ve di\u011fer sa\u011fl\u0131kl\u0131 g\u0131dalar veya fonksiyonel g\u0131dalar (diyet g\u0131dalar\u0131) i\u00e7in in\u00fclin en iyi bile\u015fenlerden veya fonksiyonel bile\u015fenlerden biridir.<\/p>","protected":false},"excerpt":{"rendered":"

National Announcement On March 25, 2009, the Ministry of Health (MOH) issued the Announcement of MOH on the Approval of Inulin and Polyfructose as New Resource Foods (MOH Announcement No. 5 of 2009) announcement, officially approving Inulin as a new food ingredient. It also made the following regulations on the source, process, serving size, quality […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is Inulin of New Resource Foods? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/inulin-3\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is Inulin of New Resource Foods? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"National Announcement On March 25, 2009, the Ministry of Health (MOH) issued the Announcement of MOH on the Approval of Inulin and Polyfructose as New Resource Foods (MOH Announcement No. 5 of 2009) announcement, officially approving Inulin as a new food ingredient. 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