Geleneksel Yemeklerde Dekonstrüksiyon Tekniği Kullanılarak Ürün Geliştirme ve Duyusal Analiz- “Çorum Alaca” Örneği (Product Development and Sensory Analysis with Deconstruction Technique From Some Local Meals – “Çorum-Alaca” Sample)

Abstract

The aim of this research is to compare some products in traditional Turkish cuisine with their original taste by evaluating them with sensory analysis method after product development. In this study, three products belonging to “Çorum-Alaca” region that can represent traditional Turkish cuisine were selected. Within the scope of the study, field visits were made in “Çorum-Alaca” region and interviews were made with local people. By examining cooking techniques and processes, products to be developed were determined and the findings were supported by a literature review. By adhering to the original structures of the products that come with historical background and the materials in their content, a visual and tasteful interpretation was made with modern techniques and the selected products were developed using the deconstruction technique. The results of the product development made were evaluated by sensory analysis technique by the formed panel groups. According to the results of the study, it was observed that the new products developed were appreciated significantly more in terms of appearance than their original forms, while it was found that changing the basic structure of the products in their original form had negative results in terms of taste.