Trilece production from plant derived milk

In today's world, sustainability is crucial as it aims to prevent the overconsumption, depletion, and irreversible destruction of resources. The rapid industrialization, technological progress, and burgeoning population have contributed to the unsustainable use of natural resources and environmental degradation, prompting the emergence of sustainability as a concept. Today, sustainability endeavors to safeguard the natural systems essential for life while fostering balanced demographic and economic growth. This concept intersects with various fields including agriculture, economics, society, and gastronomy. Sustainable gastronomy offers significant economic, social, and environmental advantages. These include promoting regional economic development, enhancing labor productivity, preserving traditional production methods, mitigating social and environmental impacts, and bolstering interpersonal relationships. This study focused on producing a plant-based version of trileçe, a traditional dessert. Almond, oat, and hazelnut milk were utilized, and aquafaba served as an egg substitute. A comparative analysis was conducted between a control product and the plant-based trileçe, assessing the color of the caramel sauce and cake. Paired comparison tests and sensory analyses were employed to evaluate consumer acceptance and the similarity of the plant-based trileçe to its traditional counterpart. During sensory analysis, parameters such as caramel flavor, bitterness, sugar balance, softness, fluidity, appearance texture, and aroma were assessed. An 80-member panel rated these attributes on a scale ranging from 1 (low) to 5 (very intense). In the paired comparison test, panelists identified differences in appearance, taste, texture, aroma, shape, and color, excluding temperature. The sensory analysis results indicated that the plant-based trileçe closely approached ideal scores for caramel flavor, sugar balance, softness, and aroma. However, it fell short of ideal for fluidity and appearance texture. In the paired comparison test, panelists noted disparities in appearance, taste, texture, aroma, shape, and color, with a preference for the control product in terms of appearance, texture, shape, and color. Conversely, they favored the plant-based trileçe for taste, aroma, and temperature. This study contributes insights into the feasibility and consumer perception of plant-based alternatives in gastronomy, highlighting both challenges and potential benefits in sustainable food production practices.