Determination of sensory properties of Turkish coffee production and produced coffee using date palm seeds and carop seeds

The developing industry, the wars, poverty, the climate crisis, the inefficiency of agricultural lands and the economic difficulties bring about the food crisis.Transportation to food, which is one of the essential needs for life, is at risk in today's life. In order for us to sustain life, steps must be taken on behalf of the universe. We must index our ways of living to sustainability, which is the only way. With sustainable gastronomy, we should provide recycling and waste control by reducing the carbon footprint to the minimum possible levels. In this context, the study was conducted to create an alternative food to Turkish coffee, which has a valuable place in our culture, which we have consumed frequently in our daily lives by using date palm and carob seeds that are included in the waste group instead of contributing to global warming by supplying raw materials from far distances. In the study, which was made by evaluating the waste, the date and carob kernels were dried at 200 ºC for a constant time of 20 minutes, and then they were ground by pulling in the rondo. In the study, preferences/tastes were learned by making 2 different sensory analyzes. First of all, by making a pre-sensory analysis, 3.6 and 9 grams of palm kernel granules and carob granules as a control sample, Turkish coffee, and the coffees that were cooked for a period of 3 minutes after taking their foam at 80°C and distributing them to the cups when they reached 95°C were presented to the panelists. The amount of palm kernel granules was chosen as 9, with only 4 in the consistency parameter in the color, taste, smell, flavor, consistency and general taste headings, and 5 in all other criteria. In the carob granule, the product received a score of 4.80 in the color criterion. It was deemed appropriate to choose the coffee made with 6 grams of granules, with a score of 4 in terms of taste, taste and consistency, and a score of 3 in terms of smell and general taste. Then, detailed sensory analyzes were made and in this detailed sensory analysis, palm kernel granule received 5 points and carob granules received 3 points in the comparison of general taste, and research and development product amounts were determined. Two different sensory analyses are applied for Turkish coffees without additives produced by obtaining two different products, and pH analysis, dry matter analysis, ash analysis and color analysis are performed on the coffees produced. As a result of the study, considering the benefits of seeds considered as an alternative food, it was concluded by the panelists that it is loved as a result of sensory analysis and can be consumed as a substitute product. In order to contribute to a sustainable life and sustainable gastronomy, it has been proposed to take steps to save the future and to continue studies in order to contribute to the field.