Çayın Gastronomideki Yenilikçi Yolculuğu: Yiyecek ve İçecek Ürünlerinde Çayın Kullanımı

Year 2024, Issue: 1, 1 - 12, 30.11.2024

Gökhan Onat , Yılmaz Sami Toker Hilal Tercüman

Abstract

Genel olarak çay toplumlarda bir içecek olarak tüketim göstermektedir. Bu çalışma sonucunda çayın içecek olarak tüketilmesinin yanı sıra yiyeceklere de iyi bir şekilde entegre edildiği ifade edilebilir. Dolayısıyla buradan hareketle bu araştırmada, yeşil çay pudrası ve siyah çayın farklı yiyecek ürünlerine entegre edilerek yeni ürünlerin geliştirilmesi amaçlanmıştır. Yeşil çay pudralı cheesecake, yeşil çay pudralı kurabiye, siyah çaylı kek ve yeşil çay pudralı sütlaç olmak üzere dört farklı ürün üretilmiştir. Bu ürünlerin geliştirilmesi ve tatları hakkında geri bildirimler alınmıştır. Yeşil Çay Pudralı Cheesecake için yapılan değerlendirmelerde, ürünün tadında buruk bir çay lezzetinin baskın olduğu ve çay pudrası miktarının azaltılması önerilmiştir. Bu nedenle gelecekte ürün geliştirme sürecinde yeşil çayın ekstraktının kullanılması veya demlenerek elde edilen çayın özünün ürüne entegre edilmesi önerilmiştir. Yeşil Çay Pudralı Kurabiye ise genel olarak olumlu değerlendirmeler almıştır. Ancak, ürünün yapısında daha fazla çay tadı istenmediği belirtilmiştir. Bu nedenle gelecekte bu üründe de çay pudrası miktarının azaltılması veya çayın özünün kullanılması düşünülmektedir. Siyah Çaylı Kek ve Yeşil Çay Pudralı Sütlaç ise tadım sonrası olumlu değerlendirmeler almıştır. Ancak, ürünlerin yapısında daha fazla çay lezzeti istendiği belirtilmiştir. Geri bildirimler doğrultusunda gelecekte ürün geliştirme sürecinde çayın miktarı ve kullanımı üzerine daha detaylı çalışmalar yapılarak daha tatmin edici ürünlerin elde edileceği öngörülmektedir.

Keywords

Gastronomi ve Mutfak Sanatları, Çay Pudrası, Çaylı Yiyecekler, Siyah Çay, Yeşil Çay

Ethical Statement

Recep Tayyip Erodğan Üniversitesi Sosyal ve Beşeri Bilimler Etik Kurulu/ 17.07.2024/ Toplantı karar sayısı: 2024/276 Bu çalışmanın hazırlanma sürecinde bilimsel ve etik ilkelere uyulduğu ve yararlanılan tüm çalışmaların kaynakçada belirtildiği beyan olunur.

Supporting Institution

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Thanks

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The Innovative Journey of Tea in Gastronomy: The Use of Tea in Food and Beverage Products

Abstract

This research aims to evaluate how ChatGPT, one of the artificial intelligence applications, can be used in the education and practice of tourism guidance profession. In the research, qualitative research method was used and data were obtained through the interview technique. The questions within the scope of the research were asked to ChatGPT and some answers were received. ChatGPT was asked the question “How can artificial intelligence contribute to tourist guiding education?” and the answer was “Personalized Learning Experience, Interactive Educational Tools, Data Analysis and Feedback, Virtual and Augmented Reality, Multilingual Education, Providing Up-to-date Content and Information, Answering Questions, Developing Educational Material”. Another question, “How can a tourist guide use artificial intelligence in the performance of his/her profession?” was asked and the answers were “Virtual Guidance, Personalized Recommendations, Interactive Maps and Navigation, Language Translation Applications, Real-Time Information, Fun and Interactive Content, Social Media and Content Sharing, Feedback and Evaluation”. As a result of the research, it was predicted that artificial intelligence can be an important and supportive resource for tourism guidance students and tourist guides in education and practice of the profession. In addition, this research is thought to be a pioneer for future studies examining artificial intelligence and the tourist guiding profession.

Keywords

Gastronomy and Culinary Arts, Tea Powder, Tea Foods, Black Tea, Green Tea

Ethical Statement

Recep Tayyip Erdoğan University Social and Human Sciences Ethics Board / 17.07.2024 / Meeting decision number: 2024/276It is hereby declared that scientific and ethical principles were followed during the preparation of this study and that all studies utilized were indicated in the bibliography.

Supporting Institution

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Thanks

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