A research on the dissemination of pistachio usage in the field of gastronomy: Sampling pistachio jam

Pistachio, which has become the symbol of Gaziantep, is one of the primer oil seeds in our daily diet by reason of its high nutritional content. Therefore, it is aimed to expand the usage areas of pistachio and to increase its consumption in breakfast which is an important meal in our lives. In this direction, pistachio samples from different maturity stages (boz iç, gül iç, neverdi iç, ben iç) as from the first harvest period were obtained from Oğuzeli district of the province of Gaziantep. These samples were processed according to the home type recipes. Jam samples were evaluated by trained panelist group consisting of 8 people. According to the results obtained, "gül iç" pistachio jam, which gained the highest preference descriptions, was revised and presented to the panelists for the second time. One of the three revised jam samples was made by applying the same recipe, the other was made by decreasing the sugar level and increasing the roasting time of the pistachios. As a result of all the evaluations made, the most liked jam was the "gül iç" pistachio jam, which was prepared with the home type method, both in two results. It is scored 8.86 points in the first evaluation and 8.83 points in the second evaluation. Consequently, it is projected that jam to be prepared with pistachios can be considered as a innovative product. In particular, the use of "gül iç" and "ben iç" pistachios in the production of pistachio jam is expected to provide benefit for both producers and consumers in terms of economy and nutrition.