Determination and sensory evaluations of Ottoman cuisine desserts that cannot reach us

The concept of cuisine, which constitutes the basis of eating and drinking, is examined from different perspectives, both as a culture and as a practice. The foodstuffs grown in each country and each nation, their tastes, religious belief differences and living standards, have revealed that the nation has a unique culinary culture, as well as eating and drinking habits. There is a very high number of people living in the past and present world. Since the Ottoman Empire was a multinational state, the culinary culture was also positively affected in this direction. When we look at the recent times, it is observed that the interest in the Ottoman Cuisine has increased. In the study, there are five desserts that were made in the halvahhane part of the Ottoman Cuisine but could not reach the present day. These sweets were presented to the taste of the consumer with a sensory evaluation study. In this direction, it is aimed to add to the menus of food and beverage businesses. In this study, it was aimed to determine the preferences of the consumers by presenting four desserts and one control group dessert that did not survive from the Ottoman Cuisine to the consumer's taste. Within the scope of the study, all of the dishes in the Ottoman Cuisine were examined. In addition, the desserts in the Ottoman Cuisine, which covers the subject of the research, are also discussed in detail. The study included desserts from the Ottoman Cuisine, literature, sensory analysis and semi-structured interviews with the panelists. In the sensory evaluation study, hedonic scale and flavor profile analysis methods were applied. A group of 7 trained panelists was formed with the teaching staff working at Istanbul Gelişim University. In addition, the general desirability level of desserts was determined. Panel room and panelists were created in accordance with the sensory evaluation rules. Extreme care and attention has been paid to the preparation of the desserts in the study in accordance with their original recipes. The ingredients in the recipe for the desserts were found and prepared to coincide with that time. The data collected at the end of the study was reached by using the "Friedman two-way analysis of variance" model and the result of the consumer taste test. The results of the flavor profile analysis were examined in detail and explained by supporting them with a spider web diagram. In addition, in line with the information obtained, the benefits of food and beverage businesses to their menus were discussed. It was also discussed whether the consumers would prefer the desserts in the study, and suggestions were made in a positive way. As a result of these analyzes and interview questions, rice pudding was the most popular dessert with 6,14 points. Then, halkaçini dessert was scored 4,78 points, nişadiye dessert 4,67 points, huşknan dessert 4,53 points, and finally rice baklava dessert 3,98 points, respectively. In general, as a result of the interview questions, the panelists have information about the Ottoman Cuisine culture. The panelists participating in the study also stated that they had never heard of other desserts, except for the control dessert, rice pudding. The common idea of most of the panelists was that when looking at the desserts available today, it was agreed that they would not prefer these desserts.