Interpretation of local foods with molecular gastronomy techniques: Söke-Kuşadası Example of Aydın ​​province

In this thesis study, the potential effects and applicability of molecular gastronomy techniques on the local dishes of the Söke - Kuşadası region of Aydın province are examined due to the lack of studies identified as a result of the literature review on the interpretation of local dishes and culinary culture. While traditional recipes reflect the food culture of the region, molecular cuisine interpretations are of great importance in highlighting this culture with an innovative approach. Within the scope of this study, an experimental product development trial was carried out based on the interpretation of local dishes of the Söke - Kuşadası region of Aydın province with molecular gastronomy techniques. First of all, among the traditional dishes belonging to the regional food culture, which were determined through literature review, a starter, a main course and a dessert were determined as the most well-known and liked, through an exploratory research conducted on 150 people. Afterwards, sensory analysis was applied to the samples prepared with traditional recipes and molecular kitchen techniques by 35 trained panelists. According to the sensory analysis results; It was determined that there were statistically significant differences in sensory aspects between fava prepared with traditional and molecular methods (p<0.05). There are statistically significant differences in various sensory properties such as color, smell, taste/aroma, texture, general taste and appearance between the keskeks prepared with traditional and molecular methods (p<0.05). There was no statistically significant difference between pumpkin desserts prepared with the molecular method and those prepared with the traditional method in terms of sensory evaluation parameters (p>0.05). Our local dishes and molecular cuisine techniques, which are an area open to development and interpretation with an innovative approach, are recommended to be used more widely in food and beverage establishments and hotels, as a subject that can yield more satisfactory results when research limitations are exceeded. In addition, it is thought that researchers who want to carry out studies on similar research topics in the future will contribute to the literature with a new study by making changes to the experiments.