Sherbet production from food waste within the scope of sustainable gastronomy

Today, situations such as drought, fires, a decrease in agricultural areas, hunger, and difficulty in finding drinking water, which is the result of global climate changes with the increasing population, are frequently on our agenda. These problems have remained strong and almost forced us to think urgently about food shortages and take action to find solutions. Although the concepts of food waste and food recovery are known, we need to make more progress in practice. Since most food waste occurs during storage, preparation, and consumption in restaurants and hotels, studies should be carried out on this issue in society, and businesses and practices on food sustainability should be carried out. In addition to these studies, growing natural products, using natural energy, and transporting and storing them with minimum environmental damage are the steps that must be implemented to ensure food sustainability. Sherbet is one of the leading traditional drinks that entered the lives of Turks in the 11th century and spread to other states under the name of sorbet during the Ottoman period. It is still loved and consumed on special days such as our country's marriage ceremony, maids, and holidays. Sherbet had in wide varieties, especially in the Ottoman period, and was consumed to eliminate health problems, and it was loved and consumed in the palace cuisine and the public cuisine daily. Today, with the increasing trend towards functional and healthy foods, it is predicted that the consumption of sherbet drinks, which can be considered healthy compared to acidic drinks and fruit juices, will increase. In this study, sherbet was produced using some food wastes, and the physiological and sensory analyzes of these sherbets were evaluated. While sherbets obtained from waste products allow us to protect our cultural heritage, they will also help protect the environment as it is produced from food waste. The wastes used in the research were obtained from cucumber, pumpkin, and purple carrot peels, and these peels were combined with drinking water and sweeteners such as honey, sugar, and molasses, separated into nine samples and boiled. It aimed to reveal the taste and consumption of sherbets created with these products as a result of sensory analysis. As a result of the study, dry matter analysis, color analysis, pH analysis, and sensory analysis of nine sherbets were made. According to the dry matter analysis, the average values of sherbets were found to be 6,03 . When the color analyzes of the sherbets were examined, the average L* value was 48,82, the average a* value was 19.45 , and the average b* value was 16.9 . When looking at the pH analysis, the average values are 5.8 . According to the sensory analysis findings, the most popular products were Purple Carrot Sherbet with Honey, Pumpkin Sherbet with Sugar, Pumpkin Sherbet with Honey and Purple Carrot Sherbet with Sugar. So, the applicability of the production of these Sherbets was concluded in terms of acceptance by the majority. Keywords: Sherbet, Waste Food, Sustainability, Gastronomy