Sustainable sauce development in the context of the development of sauce culture in Turkish cuisine: An application with geographical indication registered products of Antalya

In the study, firstly, the concept of sauce and the development of sauce culture in world and Turkish cuisines were examined. Although the concept of sauce varies according to each country's own food culture, in general, its definition and classification in world cuisines have been made in a similar way. However, when the sauce culture of Turkish cuisine was examined, it was seen that there was limited work in the field summer. Based on this, the place of the sauce element in Turkish cuisine and its uses from the past to the present have been examined. One of the issues that has been blended with food culture since the past is geographical indication products. A geographical indication is explained as a promotion of the product or value of a certain region. It is an important tool that allows the food and beverage treasury owned by countries to be introduced and formalized in the global arena. Therefore, it is possible to develop products that contribute to both environmental and cultural sustainability by using registered geographical indication products. For this reason, three different sauces named avocado dip sauce, orange sweet-sour sauce, tahini banana sauce have been developed from geographical indication registered products in Antalya province and local citrus sour sauce has been prepared. The developed sauces were taken into sensory evaluation by trained panelists. Looking at the overall rating, banana sauce with tahini was the product with the highest rating with a score of 7.27.