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Journals / Türk Tarım - Gıda Bilim ve Teknoloji dergisi / 2022 / Cilt: 10 - Sayı: 8

Honey as a Functional Food; Its Culinary Status

Hakan Güleç
Fulya Sarper
Pages
1426–1433
Publication Date
2022-11-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

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Objective & Hypothesis:Using functional foods which are recently a rising value in the food science arouses curiosity in terms of health among people.
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Key Findings & Data: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.
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

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.

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Cite This Article

Güleç, H., Sarper, F. (2022). Honey as a Functional Food; Its Culinary Status. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 10 - Sayı: 8, 1426–1433. https://ajindex.com/articles/655302

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References (2)

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