A research on the use of Konya regional moldy cheese in local and international dishes to increase awareness

While Konya moldy cheese continues to be a regional flavor, its distinctive smell and taste do not fully meet the general consumer taste. Research on Penicillium roquerti, which gives moldy cheese its characteristic smell, flavor and color, reveals many potential health benefits, such as preventing the proliferation of cancer cells, supporting healing processes in inflamed areas. Despite the potential health benefits, the fact that it does not meet the overall taste expectations causes consumers not to prefer this product. This study focuses on the necessity of innovative approaches and product development strategies to support the consumption of Konya moldy cheese, increase the Sunday share of moldy cheese, increase its popularity, and ensure that the local product is known and owned by wider segments. In this study, 3 different products were prepared, namely Konya Moldy Cheese Cheesecake, Konya Moldy Cheese Keşkek and Croissants with Moldy Cheese Sauce. texture, smell, appearance, taste and general likes were examined by 10 trained panelists. According to the results of sensory analysis, when the general average of all criteria of the products scored between 1-5 points, Konya Cheese Cheesecake with Moldy Cheese scored 3.8, Konya Cheese Decoction with Moldy Cheese scored 4.2 and Croissant with Moldy Cheese Sauce scored 4.2. One-way analysis of variance (ANOVA) was used to Decipher whether there is a statistical difference between the scores of the products developed (p<0.05). As a result of the statistical evaluation, it was determined that there is a significant difference in the moldy cheese smell criterion (p<0.05) in Konya Moldy Cheese Keşkek and Konya Moldy Cheese Sauce Croissant products, there is no significant difference in other criteria (p>0.05). It was found that there was a statistically significant difference in the moldy cheese smell, moldy cheese density, mouth feeling, throat feeling, sweetness and flavor criteria in the Moldy Cheese Cheesecake product (p<0.05). The fact that all three products received high scores from the panelists in terms of sensory characteristics and there was no significant difference in most criteria in the statistical analysis results indicates a promising potential for meeting consumer preferences.