A Gastronomical Value for Vegan and Vegetarian Consumers: Different Magnolia Experiments
Yazarlar (5)
Doç. Dr. Gizem Özgürel Türkiye
Doç. Dr. Emrah ÖRGÜN Sinop Üniversitesi, Türkiye
Doç. Dr. Aydın ÜNAL Sinop Üniversitesi, Türkiye
Doç. Dr. Emre ÇİLESİZ Sinop Üniversitesi, Türkiye
Öğr. Gör. Cevat Ercik Türkiye
| Makale Türü | Özgün Makale (Diğer hakemli uluslarası dergilerde yayınlanan tam makale) | ||
| Dergi Adı | American Journal of Psychiatric Rehabilitation | ||
| Dergi ISSN | 1548-7776 | ||
| Dergi Tarandığı Indeksler | SIS, DRJI, CiteFactor, ResearchBib, Root Index, EuroPub, CABI | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2025 |
| Cilt / Sayı / Sayfa | 28 / 1 / 771–783 | DOI | 10.69980/ajpr.v28i1.193 |
| Makale Linki | https://ajprui.com/index.php/ajpr/article/view/193/121 | ||
| UAK Araştırma Alanları |
Gastronomi ve Mutfak Sanatları
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| Özet |
| This study aims to test magnolia as a new gastronomic product suitable for vegan and vegetarian consumers' own diets. In this context, new recipes were created using plant-based milks in line with the sustainability and healthy living approach as an alternative to the traditional magnolia dessert containing animal milk. The study also aimed to evaluate the sensory properties of plant-based dessert alternatives and to examine how consumers perceive desserts made with plant-based milks. During the recipe preparation process, magnolia desserts were prepared using three different types of milk, namely cow's milk, almond milk and oat milk, and a sensory analysis test was applied to these products. 100 participants who have mastered the subject at the Department of Gastronomy and Culinary Arts, Sinop University evaluated these products in terms of sensory properties such as taste, smell, consistency and color. Participants were not informed about the types of milk in the recipes of magnolia desserts in advance, and the evaluations were made entirely based on personal perception. The basic findings obtained show that plant-based milks can be an alternative to traditional animal-based milk desserts in terms of sensory analysis. In particular, almond milk-based magnolia received positive feedback in terms of taste and consistency, while oat milk-based magnolia received lower appreciation rates in terms of color and taste. Although animal milk magnolia received the highest appreciation in general, plant-based milk alternatives were found to be acceptable by consumers. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 3 |