TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY, cilt.10, sa.8, ss.1426-1433, 2022 (Hakemli Dergi)
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.
Keywords:
Honey
Functional Food
Healthy Food
Healthy Cooking
Healthy Culinary