Evaluation of some physicochemical and sensory properties of pestils produced with orange and pomegranate peels in the scope of sustainable gastronomy

Individuals' preferences, awareness, choices and habits that may harm the unknown and worthy nature can be a factor in the formation of undesirable social, material and vital factors. Increasing food waste is at the root of the mentioned factors. There is a need for practices that societies can do about sustainable life, contribute to, increase their awareness, create practices and orientations, and which methods and products will be transformed into wastes. In this context, in the thesis study, it is aimed to recycle the orange and pomegranate peels, which are less recyclable as waste but have a wide consumer range and are not consumed due to their bitter taste, in accordance with consumption. Fruit pulp was produced by adding honey, molasses and sugar, the amounts (w/w) of which were optimized by preliminary studies. The produced fruit pulp samples were compared with the control (no additives) groups and the pH, dry matter, color and sensory analysis parameters of the samples were evaluated by statistical analysis. The pH values of eight different fruit pulp samples produced were determined in the range of 3.60-5.26 and their suitability for consumption was determined. An exemplary application for the sustainable gastronomy service of recycling has been realized with the colorful and stable texture that will be offered on the plate by the fruit pulps whose dry matter ratios vary between 65.86% and 93.79%. The color, appearance, smell, crispness, flavor and general appreciation levels of the produced fruit pulp were determined by sensory analysis test. Fruit pulp samples obtained from orange peel with honey added 4.40; The fruit pulp samples produced from the pomegranate peel with added sugar were the most popular products with a general appreciation score of 4.33. According to the general appreciation level; It was determined by the panelists that the products were suitable for consumption and it was determined that there was no significant difference between honey, molasses and sugar added fruit pulp samples (p<0.05). In addition, it is foreseen that this study will contribute to the introduction of alternative studies using different methods and fruit peels, a new market diversity suitable for consumption and sustainability. In addition, sustainable waste management and sustainable nutrition will be contributed by the evaluation of wastes and the consumption of healthy products.