Review and innovation of şerbets in turkish cuisine in the historical period

Sherbets in Turkish culinary culture constitute one of the very important symbol beverage groups of our culture with a very rich content in terms of diversity, formed by the distillation of more than a thousand years of knowledge. Sherbets, which have an important place in gastronomic terms due to geographical, cultural and religious reasons in the historical period and are considered beneficial for health, have been forgotten today due to the popularity of beverage forms sweetened with glucose syrup or refined sugar in the food industry. For this reason, in this thesis study, it was aimed to create awareness in order to contribute to the transfer of sherbet culture to future generations and to develop a sensory quality product that can be consumed by individuals in search of healthy drinks by inoculating sherbets with herbal sweeteners. For this purpose, recipes of 20 different samples sweetened with apple extract and stevia plant were prepared from 10 types of sherbets. The samples, which were developed in two versions, were scored using a numerical and special scale with the method of scoring tests for grading and comparison of appearance and flavour characteristics. The arithmetic averages of the ratings obtained as a result of the sensory analysis were calculated on Excel 2020 and the findings were evaluated with graphs and spider web diagrams. As a result of the evaluations, it was observed that the sherbets sweetened with apple extract and stevia plant received good and very good scores in terms of taste criteria, and they did not show great differences in terms of taste and sweetness-sweetness criteria due to the sweeteners used. The version of Reyhan sherbet flavoured with apple extract received the highest score among the sherbets, the second highest score was given to melon sherbet flavoured with stevia and the third highest score was given to blackberry sherbet flavoured with apple extract. The sherbet that received the lowest score was the lavender sherbet sweetened with stevia. Key Words: Beverages in Gastronomy, Beverages, Sherbets, Turkish Sherbet Culture, Sensory Analysis