Honey as a Functional Food; Its Culinary Status

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Güleç H., Sarper F.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY, cilt.10, sa.8, ss.1426-1433, 2022 (TRDizin)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 10 Sayı: 8
• Basım Tarihi: 2022
• Doi Numarası: 10.24925/turjaf.v10i8.1426-1433.5163
• Dergi Adı: TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY
• Derginin Tarandığı İndeksler: CAB Abstracts, Directory of Open Access Journals, TR DİZİN (ULAKBİM)
• Sayfa Sayıları: ss.1426-1433
• Ankara Hacı Bayram Veli Üniversitesi Adresli: Evet

Özet

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