Ingredient: An Investigation of this Magical Word on Cereal and Dairy Products


BODUR A. E.

15th International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016, vol.Abstract, pp.339

  • Publication Type: Conference Paper / Full Text
  • Volume: Abstract
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.339
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

Ingredient: An Investigation of this Magical Word on Cereal and Dairy Products
Ali Erbili BODUR
Food Processing, Çanakkale Onsekizmart University/Biga Vocational School, Turkey
The dictionary meaning of the term ingredient is “substance that enters the composition of something”. In the food industry, it is
defined as “substances which are mainly important after raw materials in the production and added to the foods as a technical
requirement”. Ingredients may not be at the same function in each foods. While a substance may be a food ingredient in a food, it
may be a food additive in another food.
New flavors, healthy formulations and high value-added food aspects have been the main driving forces behind the dairy and cereal
industry. Technological innovations are also at the future promising position in production efficiency and food security. Here, Focus
is on new and superior ingredients in the dairy and cereal industry. İn addition to traditional dairy ingredients such as fermented milk,
butter and cheese products, the newly developed dairy ingredients such as dairy proteins and whey products have found a wide range
of applications. On the other hand, new ingredient obtaining methods in cereal industry are increasing the number of flour, semolina
and bran-based ingredients by setting technological varieties in grain processing industry, enzyme-based fractionation and
fermentation processes.
Preservation of grains and dairy raw materials are expensive and short-lived. Some of the degradation occurs on the raw material
stage. Food processors must ensure that, they use raw materials and ingredients at the high quality. Because raw materials are
examined in chemical, physical, microbiological, nutritional, hygienic and safety aspects, minimal examinations of the ingredients
obtained from them may be sufficient for understanding the quality.
The terms of “waste”, “by product” and “residue” may be eliminated by the production of ingredients. So, both significant problems
for the environment are solved and obtaining of new products with higher economic value may become possible. As it states them all
alone, ingredient is a magical word. In our study, ingredients will be examined under separate headings in environment, economy,
nutrition, technology and chemical composition points of view
Keywords: Ingredient, Cereal ingredient, Dairy ingredient