ABSTRACT
NEVZAT KONAR1,*, OMER SAID TOKER2, IBRAHIM PALABIYIK3, DERYA GENC POLAT4, SIRIN OBA5, and OSMAN SAGDIC2,6
1Food Engineering Department, Siirt University, 56100 Siirt, Turkey, Tel.: +90 5322714611 2Food Engineering Department, Yildiz Technical University, Istanbul, Turkey, Tel.: +90 5053124247, E-mail: stoker@yildiz.edu.tr 3Food Engineering Department, Namik Kemal University, 59030, Tekirdağ, Turkey, Tel.: +90 5542313361 4Tayas Food, Gebze, Kocaeli, Turkey, Tel.: +90 5366754219, E-mail: deryagenc@tayas.com.tr 5Department of Food Processing, Suluova Vocational School, Amasya University, Amasya, Turkey, Tel.: +90 5545826755 6E-mail: osagdic@yildiz.edu.tr
*Corresponding author. E-mail: nevzatkonar@hotmail.com
1.1 INTRODUCTION
Nutrition is essential for maintenance, growth, reproduction, and health of an organism. In recent years, the relationship between health/disease and nutrition has come to light, which induces changes in the expectations of consumers from food materials. Consumer trends have tended
toward consumption of food products with health-beneficial effects. In this respect, functional food concept first aroused in Japan in 1994 (Pappalardo and Lusk, 2016). Functional foods are defined as the food products which are fortified by ingredients having positive physiological effects (Kubomara, 1998). After understanding the relationship between health and diet, consumer demand is currently increasing for healthy and natural food products. The increase in cardiovascular disease and obesity and other diet-related illnesses has led consumers to buy healthier, functional, and natural food products (Konar et al., 2016). Therefore, researchers and producers have made an effort to discover novel functional ingredients and to improve novel functional foods. For this, the most known food ingredients used for fortification purposes in food products are presented in Figure 1.1.
