TY  - JOUR
TI  - Honey as a Functional Food; Its Culinary Status
AB  - Using functional foods which are recently a rising value in the food science arouses curiosity in terms of health among people. Honey, as a natural functional food, might play an important role in the increase of this value with a large but conscious use of it in kitchens. Having a prebiotic property with its oligosaccharide components, honey has a characteristic of supporting the increase of probiotic Bifidobacterium and lactobacilli bacteria. In the current study, the culinary status of honey was investigated depending on the views of professional chef trainers. For honey that shows different compositions, chefs point out that, because of the changes of nectars in the flora collected by bees, the qualitative honey bought from local producers could be a more functional food by using it with sauces, milk products like yoghurt and cheese, with such spices as ginger, turmeric, black pepper, and cinnamon at room temperature without an application of heat treatment.
AU  - SARPER, Fulya
AU  - Güleç, Hakan
DO  - 10.24925/turjaf.v10i8.1426-1433.5163
PY  - 2022
JO  - Türk Tarım - Gıda Bilim ve Teknoloji dergisi
VL  - 10
IS  - 8
SN  - 2148-127X
SP  - 1426
EP  - 1433
DB  - TRDizin
UR  - http://search/yayin/detay/1127855
ER  -