Pub Date : 2023-06-30DOI: 10.56479/ayed.2023.06281
Mehmet Baslar, Gokce Nur Ozcelik, Eda Kiziltepe
Simit has an important place in the Turkish gastronomic culture. Simit, whose roots in Anatolia go back to the 14th century, strongly maintains its existence even in the smallest of places today. Contrary to many traditional foods that are on the verge of disappearance due to advancing technology and intertwined multicultural lives, simit is a noteworthy traditional product that gradually consolidates its existence both domestically and internationally. This study aims to comprehensively review and collate existing studies on simit, a topic that has received inadequate attention in the literature, and to provide a framework for future research. In this context, the definition, recipe and general specifications of simit were first explained, then. Thereafter, its historical significance was determined through the examination of historical documents pertaining to simit. The production process of simit was examined in-depth, and existing literature on various simit types was compiled. The study further explores the role of simit, which holds a prominent place in Turkish society's consumption habits, in nutrition and addresses its impact on community health based on existing data. However, owing to the limited availability of scientific documents on simit in the literature, some information was gathered from nonscientific open sources, which posed a significant limitation. The study concluded that there is a need for comprehensive scientific investigations that encompass an analytical examination of the production process of simit, its standardization, the implications of its consumption habits on nutrition and health, and an exploration of various simit types.
{"title":"A Comprehensive Review on Simit, A Turkish Traditional Food","authors":"Mehmet Baslar, Gokce Nur Ozcelik, Eda Kiziltepe","doi":"10.56479/ayed.2023.06281","DOIUrl":"https://doi.org/10.56479/ayed.2023.06281","url":null,"abstract":"Simit has an important place in the Turkish gastronomic culture. Simit, whose roots in Anatolia go back to the 14th century,\u0000strongly maintains its existence even in the smallest of places today. Contrary to many traditional foods that are on the verge\u0000of disappearance due to advancing technology and intertwined multicultural lives, simit is a noteworthy traditional product\u0000that gradually consolidates its existence both domestically and internationally. This study aims to comprehensively review and\u0000collate existing studies on simit, a topic that has received inadequate attention in the literature, and to provide a framework for\u0000future research. In this context, the definition, recipe and general specifications of simit were first explained, then. Thereafter,\u0000its historical significance was determined through the examination of historical documents pertaining to simit. The production\u0000process of simit was examined in-depth, and existing literature on various simit types was compiled. The study further explores\u0000the role of simit, which holds a prominent place in Turkish society's consumption habits, in nutrition and addresses its impact\u0000on community health based on existing data. However, owing to the limited availability of scientific documents on simit in the\u0000literature, some information was gathered from nonscientific open sources, which posed a significant limitation. The study\u0000concluded that there is a need for comprehensive scientific investigations that encompass an analytical examination of the\u0000production process of simit, its standardization, the implications of its consumption habits on nutrition and health, and an\u0000exploration of various simit types.","PeriodicalId":262202,"journal":{"name":"Akademik Yayin Egitim ve Danismanlik Ticaret Limited Sirketi","volume":"125 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127480758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.56479/ayed.2023.06301
Mehmet Baslar
This research investigates the thin-layer drying kinetics of Sultana and Besni grapes using the forced-air drying method. The study evaluates the applicability of three drying models (Lewis, Page, and Henderson & Pabis) to the experimental data and concurrently determines the effective moisture diffusivity and activation energy of dried grapes at varying temperatures. The grapes were dried at different temperatures (55, 65, and 75 °C) in an air-forced drying oven until a moisture ratio of 0.14 ± 0.01 kg water/kg dry matter was achieved. When evaluating the coefficient of determination (R2), chi-square (χ2), and root-meansquare error (RMSE) values for the dehydrated grapes, the results reveal that all three models provided a reasonable fit for the experimental data, with the Page model proving to be the best fit. Effective moisture diffusivity values increased significantly with rising temperatures, and higher temperatures accelerate the drying process. The conclusions drawn from the study underscore the importance of understanding grape-specific drying kinetics for improving energy efficiency and optimizing drying procedures. The Page model has been highlighted as particularly useful for future studies and industrial applications. This study provides valuable insights into both the academic community and the food industry, suggesting potential pathways for energy conservation and enhanced drying processes in dehydrated foods.
{"title":"From Fresh to Dried: Evaluating Drying Kinetics of Sultana and Besni Grapes","authors":"Mehmet Baslar","doi":"10.56479/ayed.2023.06301","DOIUrl":"https://doi.org/10.56479/ayed.2023.06301","url":null,"abstract":"This research investigates the thin-layer drying kinetics of Sultana and Besni grapes using the forced-air drying method. The\u0000study evaluates the applicability of three drying models (Lewis, Page, and Henderson & Pabis) to the experimental data and\u0000concurrently determines the effective moisture diffusivity and activation energy of dried grapes at varying temperatures. The\u0000grapes were dried at different temperatures (55, 65, and 75 °C) in an air-forced drying oven until a moisture ratio of 0.14 ± 0.01\u0000kg water/kg dry matter was achieved. When evaluating the coefficient of determination (R2), chi-square (χ2), and root-meansquare\u0000error (RMSE) values for the dehydrated grapes, the results reveal that all three models provided a reasonable fit for the\u0000experimental data, with the Page model proving to be the best fit. Effective moisture diffusivity values increased significantly\u0000with rising temperatures, and higher temperatures accelerate the drying process. The conclusions drawn from the study\u0000underscore the importance of understanding grape-specific drying kinetics for improving energy efficiency and optimizing\u0000drying procedures. The Page model has been highlighted as particularly useful for future studies and industrial applications.\u0000This study provides valuable insights into both the academic community and the food industry, suggesting potential pathways\u0000for energy conservation and enhanced drying processes in dehydrated foods.","PeriodicalId":262202,"journal":{"name":"Akademik Yayin Egitim ve Danismanlik Ticaret Limited Sirketi","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127201210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.56479/ayed.2023.04301
Elis Ercan, Baris Yalinkilic
Diabetes Mellitus is a metabolic disease that can cause serious damage to the human body if left untreated. High blood sugar level is among the symptoms of this disease, and nutrition therapy is very important in its treatment. On the other hand, breakfast is notable for being the first meal of the day and for containing high-sugar products in terms of nutritional content. Within the scope of the present research, a study was carried out using a semi-structured interview form in order to obtain information about the consumption trends of high sugar-containing and/or diabetic breakfast products in 19 diabetic patients and their situation of producing these products at home. In the study, it was observed that there were significant differences between the participants' tendencies to purchase, produce and consume these products regarding diabetic breakfast products. As a result, when homemade diabetic breakfast products were compared with industrial diabetic foods, it was seen that taste and consistency parameters became prominent. Rapid deterioration and maintaining these products' consistency, color and sweetness were among the difficulties encountered while preparing homemade diabetic breakfast products. It was determined that the participants used stevia, honey, molasses, dates, sweetener, carob, sugar alcohol and cinnamon as sugar substitutes, and pectin, dried nuts, dates and boiling process for thickening the product in making diabetic breakfast products at home. Websites and social media were the most common platforms where participants search for diabetic breakfast recipes. Besides, the participants also stated that diabetic product options were insufficient in out-of-home breakfast places.
{"title":"Diabetic Patients Consumption of Diabetic and High Sugar Content Breakfast Products","authors":"Elis Ercan, Baris Yalinkilic","doi":"10.56479/ayed.2023.04301","DOIUrl":"https://doi.org/10.56479/ayed.2023.04301","url":null,"abstract":"Diabetes Mellitus is a metabolic disease that can cause serious damage to the human body if left untreated. High blood sugar\u0000level is among the symptoms of this disease, and nutrition therapy is very important in its treatment. On the other hand,\u0000breakfast is notable for being the first meal of the day and for containing high-sugar products in terms of nutritional content.\u0000Within the scope of the present research, a study was carried out using a semi-structured interview form in order to obtain\u0000information about the consumption trends of high sugar-containing and/or diabetic breakfast products in 19 diabetic patients\u0000and their situation of producing these products at home. In the study, it was observed that there were significant differences\u0000between the participants' tendencies to purchase, produce and consume these products regarding diabetic breakfast products.\u0000As a result, when homemade diabetic breakfast products were compared with industrial diabetic foods, it was seen that taste\u0000and consistency parameters became prominent. Rapid deterioration and maintaining these products' consistency, color and\u0000sweetness were among the difficulties encountered while preparing homemade diabetic breakfast products. It was determined\u0000that the participants used stevia, honey, molasses, dates, sweetener, carob, sugar alcohol and cinnamon as sugar substitutes,\u0000and pectin, dried nuts, dates and boiling process for thickening the product in making diabetic breakfast products at home.\u0000Websites and social media were the most common platforms where participants search for diabetic breakfast recipes. Besides,\u0000the participants also stated that diabetic product options were insufficient in out-of-home breakfast places.","PeriodicalId":262202,"journal":{"name":"Akademik Yayin Egitim ve Danismanlik Ticaret Limited Sirketi","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123044321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.56479/ayed.2023.06291
Orhan Ozdogan, Levent Mert Renkli, Ahmet Can Tafli, Ismet Ozturk
This study evaluated the physicochemical and microbiological properties of butter subjected to different hydrosols treatment were evaluated. For this purpose, butters were washed with 3 different types of hydrosols (rosemary, black cumin, thyme), vacuum packed and stored at 4°C for 30 days. At 0th, 10th, 20th and 30th days, microbiological, peroxide, free fatty acidity, sensory analysis and color measurements were carried out. Peroxide values were undetectable for the butter samples, but the free fatty acidity values were reached 1.76-2.14 KOH / gram butter at the end of the 30th day. Sensory analysis revealed that control samples were more appreciated by the panelists. The total mesophilic aerobic bacteria (TMAB) number of hydrosol washed samples were < 2 log cfu/g and for the control sample it was found to be 3.15 log cfu/g at the end of the 30th day when microbiological analysis was investigated. At the end of storage, the highest yeast-mold number was found in the control sample (6.26 log cfu/g), and the lowest one was in the black cumin hydrosol washed sample. In conclusion, it was observed that hydrosol washed samples were not preferred from a sensorial point of view whereas color parameters did not change and microorganism levels were decreased.
{"title":"The Some Physicochemical, Microbiological and Sensory Properties of Butters Treated by Different Plant Hydrosol","authors":"Orhan Ozdogan, Levent Mert Renkli, Ahmet Can Tafli, Ismet Ozturk","doi":"10.56479/ayed.2023.06291","DOIUrl":"https://doi.org/10.56479/ayed.2023.06291","url":null,"abstract":"This study evaluated the physicochemical and microbiological properties of butter subjected to different hydrosols treatment\u0000were evaluated. For this purpose, butters were washed with 3 different types of hydrosols (rosemary, black cumin, thyme),\u0000vacuum packed and stored at 4°C for 30 days. At 0th, 10th, 20th and 30th days, microbiological, peroxide, free fatty acidity,\u0000sensory analysis and color measurements were carried out. Peroxide values were undetectable for the butter samples, but the\u0000free fatty acidity values were reached 1.76-2.14 KOH / gram butter at the end of the 30th day. Sensory analysis revealed that\u0000control samples were more appreciated by the panelists. The total mesophilic aerobic bacteria (TMAB) number of hydrosol\u0000washed samples were < 2 log cfu/g and for the control sample it was found to be 3.15 log cfu/g at the end of the 30th day when\u0000microbiological analysis was investigated. At the end of storage, the highest yeast-mold number was found in the control\u0000sample (6.26 log cfu/g), and the lowest one was in the black cumin hydrosol washed sample. In conclusion, it was observed\u0000that hydrosol washed samples were not preferred from a sensorial point of view whereas color parameters did not change and\u0000microorganism levels were decreased.","PeriodicalId":262202,"journal":{"name":"Akademik Yayin Egitim ve Danismanlik Ticaret Limited Sirketi","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116130059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.56479/ayed.2022.10261
Pelin Tokat, İlkay Yılmaz
Neurogastronomy is a new formation that includes many researches to provide a connection between gastronomy and neurology. The existence of biological, emotional and cultural factors as flavor in the brain can be explained as neurogastronomy. The data received with the five senses are collected in the brain and perceived in its relevant parts. Research on what kind of perception is created with the formation of missing sensory data in the brain has been increasing day by day. In addition, by considering the different reflections of sensory data from reality, it is examined how they lead to perceptions in the brain. Plate design is very important in terms of visual presentation. What kind of an effect the presentation types of plate design have on customers and what kind of plate design they prefer is a matter of curiosity for researchers. Every stage of life continues in the light of technological developments. One of these technological developments is virtual reality. With the use of virtual reality in the field of neurogastronomy, it is possible to simulate the senses differently. This situation creates the possibility of causing different perceptions in the brain. In this study, neurogastronomy, the concepts of taste and flavor and the parameters affecting the perception of taste were addressed, the studies on the effect of plate presentation and atmosphere were examined, and information was conveyed by making a comprehensive literature review.
{"title":"Neurogastronomy: Factors Affecting the Taste Perception of Food","authors":"Pelin Tokat, İlkay Yılmaz","doi":"10.56479/ayed.2022.10261","DOIUrl":"https://doi.org/10.56479/ayed.2022.10261","url":null,"abstract":"Neurogastronomy is a new formation that includes many researches to provide a connection between gastronomy and neurology. The existence of biological, emotional and cultural factors as flavor in the brain can be explained as neurogastronomy. The data received with the five senses are collected in the brain and perceived in its relevant parts. Research on what kind of perception is created with the formation of missing sensory data in the brain has been increasing day by day. In addition, by considering the different reflections of sensory data from reality, it is examined how they lead to perceptions in the brain. Plate design is very important in terms of visual presentation. What kind of an effect the presentation types of plate design have on customers and what kind of plate design they prefer is a matter of curiosity for researchers. Every stage of life continues in the light of technological developments. One of these technological developments is virtual reality. With the use of virtual reality in the field of neurogastronomy, it is possible to simulate the senses differently. This situation creates the possibility of causing different perceptions in the brain. In this study, neurogastronomy, the concepts of taste and flavor and the parameters affecting the perception of taste were addressed, the studies on the effect of plate presentation and atmosphere were examined, and information was conveyed by making a comprehensive literature review.","PeriodicalId":262202,"journal":{"name":"Akademik Yayin Egitim ve Danismanlik Ticaret Limited Sirketi","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133104963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.56479/ayed.2022.07271
Defne Akdeniz, Erdem Temeloğlu
The aim of the present research was to explore consumers’ color-harmony preferences on a food plate in relation to four different criteria; aesthetics, taste, healthiness, and satiety. With respect to this aim, four different food plates were designed based on four color-harmony types used in fine arts – analogous, complementary, triadic and quadratic. The sample of the study consisted of 1.162 participants from Turkey who responded to an online survey including pairs of color-combinations and reported their preferences in terms of the selected criteria. The results were analyzed using Cochran’s Q Test and Scheffe Test. The results clearly demonstrated that people respond differently to meals comprising of different color-combinations. One major finding was that people seemed to find quadratic food-color harmony as the least tasty and healthy food even though they found it aesthetics. In correspondence to the results of several other studies, the present study found that attractiveness of food plates could be increased through the use of more colors to a certain level. Food plates with quadratic color-harmony were detected to be the least tasty and healthy and less filling by Turkish consumers.
{"title":"How Color-Harmony on a Food Plate Affects Consumers Perceptions","authors":"Defne Akdeniz, Erdem Temeloğlu","doi":"10.56479/ayed.2022.07271","DOIUrl":"https://doi.org/10.56479/ayed.2022.07271","url":null,"abstract":"The aim of the present research was to explore consumers’ color-harmony preferences on a food plate in relation to four different criteria; aesthetics, taste, healthiness, and satiety. With respect to this aim, four different food plates were designed based on four color-harmony types used in fine arts – analogous, complementary, triadic and quadratic. The sample of the study consisted of 1.162 participants from Turkey who responded to an online survey including pairs of color-combinations and reported their preferences in terms of the selected criteria. The results were analyzed using Cochran’s Q Test and Scheffe Test. The results clearly demonstrated that people respond differently to meals comprising of different color-combinations. One major finding was that people seemed to find quadratic food-color harmony as the least tasty and healthy food even though they found it aesthetics. In correspondence to the results of several other studies, the present study found that attractiveness of food plates could be increased through the use of more colors to a certain level. Food plates with quadratic color-harmony were detected to be the least tasty and healthy and less filling by Turkish consumers.","PeriodicalId":262202,"journal":{"name":"Akademik Yayin Egitim ve Danismanlik Ticaret Limited Sirketi","volume":"118 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134332474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.56479/ayed.2022.07071
M. Başlar, Gökçe Nur Özçelik, Hacer Çalışkan
Tarhana, hold an important place in Turkish culture, and has a gastronomic value that stands out in different geographies, especially in Turkey, with its diversity. Although many comprehensive studies exist in the literature regarding the types of tarhana, very limited literature information is available on Beyşehir tarhana, which has many unique features and is mentioned in some historical events. The present study aims to create the necessary background in scientifically defining Beyşehir tarhana in a better way and enabling it to be the subject of various research. In the frame of this aim, a comprehensive literature search was performed on Beyşehir tarhana and the information was compiled using a systematic method. In the study, firstly Beyşehir tarhana was examined in comparison with other tarhana types, and its characteristic features were discussed in a conceptual framework. Second, the production steps of Beyşehir tarhana, which has a unique and simple making process with the use of yogurt, yarma wheat and salt, was explained in detail, and consumption habits in the region were revealed. And lastly, the nutritional values of Beyşehir tarhana were evaluated based on the quantitative data present in the literature. Beyşehir tarhana has a remarkable feature to be able to be considered as the ancestor of other tarhanas due to the ingredients used in its production and its name being referred in some historical events. In conclusion, it can be stated that multidimensional and more comprehensive quantitative and qualitative scientific studies should be conducted on Beyşehir tarhana.
{"title":"A Comprehensive Review on Beyşehir Tarhana, A Turkish Traditional Food","authors":"M. Başlar, Gökçe Nur Özçelik, Hacer Çalışkan","doi":"10.56479/ayed.2022.07071","DOIUrl":"https://doi.org/10.56479/ayed.2022.07071","url":null,"abstract":"Tarhana, hold an important place in Turkish culture, and has a gastronomic value that stands out in different geographies, especially in Turkey, with its diversity. Although many comprehensive studies exist in the literature regarding the types of tarhana, very limited literature information is available on Beyşehir tarhana, which has many unique features and is mentioned in some historical events. The present study aims to create the necessary background in scientifically defining Beyşehir tarhana in a better way and enabling it to be the subject of various research. In the frame of this aim, a comprehensive literature search was performed on Beyşehir tarhana and the information was compiled using a systematic method. In the study, firstly Beyşehir tarhana was examined in comparison with other tarhana types, and its characteristic features were discussed in a conceptual framework. Second, the production steps of Beyşehir tarhana, which has a unique and simple making process with the use of yogurt, yarma wheat and salt, was explained in detail, and consumption habits in the region were revealed. And lastly, the nutritional values of Beyşehir tarhana were evaluated based on the quantitative data present in the literature. Beyşehir tarhana has a remarkable feature to be able to be considered as the ancestor of other tarhanas due to the ingredients used in its production and its name being referred in some historical events. In conclusion, it can be stated that multidimensional and more comprehensive quantitative and qualitative scientific studies should be conducted on Beyşehir tarhana.","PeriodicalId":262202,"journal":{"name":"Akademik Yayin Egitim ve Danismanlik Ticaret Limited Sirketi","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129146522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.56479/ayed.2022.10201
D. Chatibura
An attempt to explore the influence of demographic characteristics on the food neophobic tendencies of diners is undertaken. Using independent sample t tests and analysis of variance, the influence of age, gender, nationality and the level of education, on the perceived avoidance of traditional Setswana cuisine consumption was investigated. Two hundred and forty nine diners from 47 restaurant facilities in Gaborone formed the sample. Key findings from the study reveal that, on average, (though statistically insignificant), male respondents experienced higher levels of Setswana cuisine neophobia than female diners. Furthermore, the paper noted that diners above 50 years of age reported significantly higher levels of neophobia than lower age groups. The findings also indicate to some extent that diners may not necessarily be compelled to taste local cuisine based on familiarity. The paper concludes by suggesting the need for more research on the relationship between familiarity and shared cultural contexts, with food neophobia.
{"title":"Tourist diners demographic characteristics and neophobic tendencies to local cuisine in Botswana","authors":"D. Chatibura","doi":"10.56479/ayed.2022.10201","DOIUrl":"https://doi.org/10.56479/ayed.2022.10201","url":null,"abstract":"An attempt to explore the influence of demographic characteristics on the food neophobic tendencies of diners is undertaken. Using independent sample t tests and analysis of variance, the influence of age, gender, nationality and the level of education, on the perceived avoidance of traditional Setswana cuisine consumption was investigated. Two hundred and forty nine diners from 47 restaurant facilities in Gaborone formed the sample. Key findings from the study reveal that, on average, (though statistically insignificant), male respondents experienced higher levels of Setswana cuisine neophobia than female diners. Furthermore, the paper noted that diners above 50 years of age reported significantly higher levels of neophobia than lower age groups. The findings also indicate to some extent that diners may not necessarily be compelled to taste local cuisine based on familiarity. The paper concludes by suggesting the need for more research on the relationship between familiarity and shared cultural contexts, with food neophobia.","PeriodicalId":262202,"journal":{"name":"Akademik Yayin Egitim ve Danismanlik Ticaret Limited Sirketi","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124072003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-01DOI: 10.56479/ayed.2022.02141
G. Yilmaz, Sinem Akman
The COVID-19 pandemic, which is one of the most influential events of today, has a great impact on the gastronomy sector as well as making its impact felt in many sectors. Despite the current pandemic conditions, human being as a social being needs to eat out for physiological, psychological, economic and social reasons. In order to meet this need, individuals of all ages and demographics who are active, retired, not working, family with children or living alone, especially on weekends, become customers of eating and drinking places suitable for their budget. At this point, chefs of eating and drinking places, which is described as fine-dining in Istanbul, which has many alternative restaurants, feel the need to include healthier and immune-boosting foods and beverages on their menu lists. Fine-dining restaurants are a type of restaurant where the ambiance of the place is extremely important, where there are creative, world cuisine-influenced, mostly small portions of tasting menus, mostly made using seasonal and local products. Fine-dining restaurants in Istanbul comprise the main subject of the study. In this study, pre-pandemic and post-pandemic menus of fine-dining restaurants in Istanbul were examined to reveal the impact of the COVID-19 pandemic on the Turkish gastronomy sector. In addition, the effects of the pandemic on the food and beverage sector and the changes made in the menu lists were determined. The content of the study is based on the semi-structured interview technique. The obtained data were evaluated with content analysis and the findings were interpreted.
{"title":"A Study on the Change of Menu Lists with the Effect of Pandemic in the Gastronomy Sector: Istanbul Province Fine-Dining Restaurant Examples","authors":"G. Yilmaz, Sinem Akman","doi":"10.56479/ayed.2022.02141","DOIUrl":"https://doi.org/10.56479/ayed.2022.02141","url":null,"abstract":"The COVID-19 pandemic, which is one of the most influential events of today, has a great impact on the gastronomy sector as well as making its impact felt in many sectors. Despite the current pandemic conditions, human being as a social being needs to eat out for physiological, psychological, economic and social reasons. In order to meet this need, individuals of all ages and demographics who are active, retired, not working, family with children or living alone, especially on weekends, become customers of eating and drinking places suitable for their budget. At this point, chefs of eating and drinking places, which is described as fine-dining in Istanbul, which has many alternative restaurants, feel the need to include healthier and immune-boosting foods and beverages on their menu lists. Fine-dining restaurants are a type of restaurant where the ambiance of the place is extremely important, where there are creative, world cuisine-influenced, mostly small portions of tasting menus, mostly made using seasonal and local products. Fine-dining restaurants in Istanbul comprise the main subject of the study. In this study, pre-pandemic and post-pandemic menus of fine-dining restaurants in Istanbul were examined to reveal the impact of the COVID-19 pandemic on the Turkish gastronomy sector. In addition, the effects of the pandemic on the food and beverage sector and the changes made in the menu lists were determined. The content of the study is based on the semi-structured interview technique. The obtained data were evaluated with content analysis and the findings were interpreted.","PeriodicalId":262202,"journal":{"name":"Akademik Yayin Egitim ve Danismanlik Ticaret Limited Sirketi","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129116168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-01DOI: 10.56479/ayed.2022.03231
M. Dogan, Pelin Olgay
Food colorings are substances commonly used to increase the desire to eat by making the appearance of the food more attractive. This study aims to determine the general knowledge of pastry chefs about food colorings and their perception of label reading awareness. For this purpose, field research and focus group interviews were used, and content analysis was applied to the research data. With the focus group interview data analysis, we determined the awareness of pastry chefs towards synthetic food colorings under two main headings (understanding the health effects of synthetic food colorings and food labels reading habit) and two sub-headings. We examined the food colorings used in many boutique pastry products, and, as a result, we observed that the food colorings that are common in the sector are synthetic. In addition, food colorings have been proven to cause behavioral disorders such as sleeping problems and hyperactivity in children, and some food coloring brands also state this information on their labels. As a result of our focus interviews with five pastry chefs who use synthetic food coloring directly in their workplaces, we observed that the knowledge on synthetic food coloring causes behavioral disorders in children is not very common among pastry chefs. We also determined that pastry chefs do not consider the health warnings on food coloring labels. In conclusion, the general knowledge of pastry chefs about food colorings and their awareness of label reading is insufficient.
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