Within the scope of Sustainable Gastronomy, Standardization of Mersin's Local Desserts and Measurement of Their Acceptability

Cevat Ercik; Gülser Yavuz; Kemal Enes

Makale detayları

Within the scope of Sustainable Gastronomy, Standardization of Mersin's Local Desserts and Measurement of Their Acceptability

Yazarlar:

Cevat Ercik | Gülser Yavuz | Kemal Enes

Yayıncı:

Nevsehir Haci Bektas Veli University

Dergi:

Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi Vol.13 Issue İhtisaslaşma, pp.42-61

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001300473

pISSN:

2149-3871

Anahtar kelimeler:

Özet:

 Today, it is becoming more and more apparent that the preservation of local culinary cultures and their transmission to future generations is essential, and efforts related to this are increasing. Mersin cuisine has a rich culinary culture and a diverse variety of desserts due to its geographical location and the influence of many cultures from Anatolian to Eastern and Western cultures throughout history. The aim of this study was to determine the standard recipes of Karakuş, Kerebiç, and Pumpkin desserts with grapes unique to Mersin, which are part of its rich dessert variety, and to evaluate their level of appreciation and acceptability based on various criteria within the scope of sensory analysis. The production and sensory analysis of the desserts were carried out in the Mersin University Gastronomy and Culinary Arts Practice Kitchen and Restaurant on 04.04.2023. A hedonic test was used in the sensory analysis and a group of 11 semi-trained panellists 5 female and 6 male, aged between 24 and 55 evaluated the three local desserts of Mersin according to the criteria of appearance, taste, texture, portion, and general acceptability. The data were analyzed using Friedman S and Wilcoxon signed-rank tests, and according to the findings, it was determined that the karakuş dessert was the most preferred choice among the panellist. It is recommended that this dessert must be supported by local government and non-governmental organizations and added to the menus of restaurants serving local food.

 Today, it is becoming more and more apparent that the preservation of local culinary cultures and their transmission to future generations is essential, and efforts related to this are increasing. Mersin cuisine has a rich culinary culture and a diverse variety of desserts due to its geographical location and the influence of many cultures from Anatolian to Eastern and Western cultures throughout history. The aim of this study was to determine the standard recipes of Karakuş, Kerebiç, and Pumpkin desserts with grapes unique to Mersin, which are part of its rich dessert variety, and to evaluate their level of appreciation and acceptability based on various criteria within the scope of sensory analysis. The production and sensory analysis of the desserts were carried out in the Mersin University Gastronomy and Culinary Arts Practice Kitchen and Restaurant on 04.04.2023. A hedonic test was used in the sensory analysis and a group of 11 semi-trained panellists 5 female and 6 male, aged between 24 and 55 evaluated the three local desserts of Mersin according to the criteria of appearance, taste, texture, portion, and general acceptability. The data were analyzed using Friedman S and Wilcoxon signed-rank tests, and according to the findings, it was determined that the karakuş dessert was the most preferred choice among the panellist. It is recommended that this dessert must be supported by local government and non-governmental organizations and added to the menus of restaurants serving local food.

 Today, it is becoming more and more apparent that the preservation of local culinary cultures and their transmission to future generations is essential, and efforts related to this are increasing. Mersin cuisine has a rich culinary culture and a diverse variety of desserts due to its geographical location and the influence of many cultures from Anatolian to Eastern and Western cultures throughout history. The aim of this study was to determine the standard recipes of Karakuş, Kerebiç, and Pumpkin desserts with grapes unique to Mersin, which are part of its rich dessert variety, and to evaluate their level of appreciation and acceptability based on various criteria within the scope of sensory analysis. The production and sensory analysis of the desserts were carried out in the Mersin University Gastronomy and Culinary Arts Practice Kitchen and Restaurant on 04.04.2023. A hedonic test was used in the sensory analysis and a group of 11 semi-trained panellists 5 female and 6 male, aged between 24 and 55 evaluated the three local desserts of Mersin according to the criteria of appearance, taste, texture, portion, and general acceptability. The data were analyzed using Friedman S and Wilcoxon signed-rank tests, and according to the findings, it was determined that the karakuş dessert was the most preferred choice among the panellist. It is recommended that this dessert must be supported by local government and non-governmental organizations and added to the menus of restaurants serving local food.

 Günümüzde yöresel mutfak kültürlerinin korunarak gelecek nesillere aktarılmasının öneminin anlaşılmaya başlandığı ve buna yönelik çabaların arttığı görülmektedir. Mersin mutfağı coğrafi konumu ve tarihsel süreçte Anadolu kültüründen, doğu ve batı kültürlerine kadar birçok kültüre ev sahipliği yapması nedeniyle zengin bir mutfak kültürüne dolayısı ile zengin bir tatlı çeşitliliğine sahiptir. Araştırmada zengin bir tatlı çeşidi olan Mersine özgü Karakuş, Kerebiç ve Üzümlü Kabak tatlılarının standart reçetelerinin ve duyusal değerlendirme kapsamında çeşitli kriterlerde beğeni düzeyi ile kabul edilebilirliğinin belirlenmesi amaçlanmıştır. Tatlıların üretimi ve duyusal analizi 04.04.2023 tarihinde Mersin Üniversitesi Gastronomi ve Mutfak Sanatları Uygulama Mutfağı ve Restoranında gerçekleştirilmiştir. Duyusal analizde hedonik test uygulanmıştır. Araştırma kapsamında 5i kadın 6sı erkek olan ve yaşları 24 ile 55 arasında değişen 11 kişilik yarı eğitilmiş panelist gruba; Mersin iline ait 3 yöresel tatlı; görünüş, lezzet, doku, porsiyon ve genel kabul edilebilirlik kriterlerine göre değerlendirilmek üzere test ettirilmiştir. veriler Friedman S ve Wilcoxon işaretli sıra testi analizleriyle test edilmiş ve elde edilen bulgulara göre karakuş tatlısının panelistlerin en kabul edilebilir tercihleri olduğu tespit edilmiştir. Bu tatlının yerel yönetim ve sivil toplum örgütleri tarafından desteklenmesi ve lokal ürün servis eden restoranların menülerine konulması tavsiye edilmektedir.

Makale detayları

Within the scope of Sustainable Gastronomy, Standardization of Mersin's Local Desserts and Measurement of Their Acceptability

Yazarlar:

Cevat Ercik | Gülser Yavuz | Kemal Enes

Yayıncı:

Nevsehir Haci Bektas Veli University

Dergi:

Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi Vol.13 Issue İhtisaslaşma, pp.42-61

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001300473

pISSN:

2149-3871

Local dessert

Mersin cuisine

Gastronomy

Sensory AnalysesYöresel tatlı

Mersin mutfağı

gastronomi

Duyusal analiz

Sayı

Makale detayları

Yazarlar: Cevat Ercik | Gülser Yavuz | Kemal Enes

Yayıncı: Nevsehir Haci Bektas Veli University

Dergi: Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi Vol.13 Issue İhtisaslaşma, pp.42-61

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001300473

pISSN: 2149-3871

Sayı

Yazarlar:

Cevat Ercik | Gülser Yavuz | Kemal Enes

Yayıncı:

Nevsehir Haci Bektas Veli University

Dergi:

Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi Vol.13 Issue İhtisaslaşma, pp.42-61

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001300473

pISSN:

2149-3871