1962-2018 yılları arasında popüler yemek kitaplarındakigeleneksel gıdaların besinsel içerikleri vaka: Aşure, revani ve güllaç

In this study, the changes in the calorie and nutrient values of Revani, Güllaç and Aşure recipes which are traditional Turkish desserts were analyzed within 56 years. The aim of this study is to contribute the food culture projects which are carried out by UNESCO/UNITWIN, registration the traditional foods, to provide international studies on the change of nutritional values of traditional foods. The changes of the cooking techniques and the tools which are used in preparing the food from past to present, the effects of social changes from past to present, and the effects of these changes on the recipes have been examined. From 1962 to the 2018, 36 recipes were selected from the cookbooks for the nutritional content calculation. Selected recipes were transferred to excel table to calculate nutritional contents, and calculations were made with data from Turkomp and USDA database and special measurements were made according to cooking techniques for each recipe. Nutritional content and energy changes after cooking process were investigated in this study.