Türk Mutfağında Sürdürülebilirlik ve Sıfır Atık Kapsamında Limon Kabuğunun Değerlendirilmesi (An Analysis of Lemon Peel in Turkish Cuisine with Regard to Sustainability and Zero Waste)
DOI:
https://doi.org/10.21325/jotags.2024.1479Keywords:
Gastronomy, Sustainability, Zero waste, Lemon peel, Food waste, Turkish CuisineAbstract
This study investigates the utilization of lemon peel within the framework of sustainability and zero waste approaches in Turkish cuisine. Food waste is a severe global issue that threatens sustainability and food security. In Turkey, 93 kg of food waste is generated per capita per year and most of this waste consists of perishable food. Despite its great nutritional value and bioactive components, lemon peel is frequently discarded as garbage. The study intends to transform lemon peel into an edible product using traditional brining processes, thereby incorporating it into Turkish cuisine. In the study, lemon peels were brined with three different salt concentrations (5%, 10%, and 20%) then sensory tested. The 20% salt content produced the best outcomes. Sensory analysis was used to evaluate the developed products (cheesecake, mosaic cake, and zerde), which yielded very positive findings in terms of commercial suitability. The findings help to reduce food waste and promote sustainable culinary practices by recycling lemon peel. The research is consistent with the United Nations Sustainable Development Goals (SDG 2: Zero Hunger and SDG 12: Responsible Consumption and Production). It is recommended that consumers become more aware of the nutritional worth and health advantages of food waste, as well as that lemon peel be used in new ways.
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