Subye: A Traditional Melon Seed Sherbet with Nutritional Value and Its Potential In Gastronomy Tourism

Year 2024, Volume: 8 Issue: 2, 123 - 131, 31.12.2024

Ceylan Alkan , Şeyma Andaş , Gözde Türköz Bakırcı

https://doi.org/10.30625/ijctr.1567804

Abstract

Turkish food culture has great importance in world culture. From Ottoman cuisine to Turkish cuisine traditional beverages culture has been moved. There is also a melon seed sherbet which is among the traditional drinks but has lost its importance.In the scope of culinary tourism, which can not only ensure the transmission of cultural data from the past to the future but also create financial income, is an interesting concept that involves many ingredients in the new industrial climates and the spreading international travel concept in the countries. In this study, because of being a drink with alternative and gastronomic value, analyzes were made to determine the nutritional content and value of sübye, which is locally produced in Izmir and supplied from public sales area. In study, we determined that the values of moisture, protein, ash, fat and sugar were 89.58%, 0.99%, 0.16%, 1.68% and 7.59%, respectively. The values of mineral content are magnesium 6.0 mg/100 g and iron 0.4 mg/100 g. Arsenic in the beverage was not detected. It has been found that with the high protein and low fat content of the sübye, it can be seen as a healthy and alternative drink which can be consumed by each age group. In terms of gastronomy tourism and sustainability, sübye stands out as a cultural beverage that can play a key role in both preserving traditional culinary heritage and offering a unique, health-conscious option in the modern food and drink market, making it an attractive feature for culinary tourism.

Keywords

Sherbet, Melon Seed, Nutritional Value, Gastronomy Tourism, Touristic Attraction

References

• Akcicek, E. (2002). Dünden bugüne şerbetçiliğimiz. In M. S. Koz (Ed.), Yemek Kitabı (pp. 745-764). İstanbul: Çalış Ofset.
• Akubor, P. I. (2003). Influence of storage on the physicochemical, microbiological, and sensory properties of heat and chemically treated melon-banana beverage. Plant Foods for Human Nutrition, 58, 1-10.
• Akubor, P. I., & Ogbadu, R. L. (2003). Effects of processing methods on the quality and acceptability of melon milk. Plant Foods for Human Nutrition, 58, 1-6.
• Altıntaş, V., & Hazarhun, E. (2020). İzmir’in gastronomi turizmi potansiyeline turist rehberlerinin bakış açıları. International Journal of Applied Economic and Finance Studies, 5(2), 13-36.
• AOAC. (1900). Ash of sugars and syrups. Official Methods of Analysis AOAC INTERNATIONAL, 900.02 A.
• AOAC. (2001). Protein (Crude) in animal feed, forage (plant tissue), grain, and oilseeds. Official Methods of Analysis AOAC INTERNATIONAL, 2001.11.
• Apan, M. A., & Zorba, M. (2018). Improvement of quality and shelf-life of Sübye, a traditional beverage of Turkey. Food Science and Technology. https://doi.org/10.1590/1678-457X.12517
• Badifu, G. I. O. (1993). Food potentials of some unconventional oilseeds grown in Nigeria. Plant Foods for Human Nutrition, 43, 211-222.
• Bastıoğlu, Z. A., Tomruk, D., Koç, M., & Ertekin, K. F. (2016). Spray dried melon seed milk powder: Physical, rheological, and sensory properties. Journal of Food Science and Technology, 53(5), 2396-2404. https://doi.org/10.1007/s13197-016-2214-z
• Batu, A. (2011). Grape, pekmez and human health. Journal of Food Technologies, 6(2), 25-35.
• Bilgin, A. (2012). Osmanlılarda şerbet kültürü ve Tatlıhâne-i Âmire’de üretilen şerbetler. http://www.yemekvekultur.com/article_info.php?articles_id=489 (Accessed: 10 October 2017).
• Bolsoy, N., & Sevil, Ü. (2006). Sağlık-hastalık ve kültür etkileşimi. Atatürk Üniversitesi Hemşirelik Yüksekokulu Dergisi, 9(3).
• Cömert, M., & Özkaya, F. D. (2014). Gastronomi turizminde Türk mutfağının önemi. Journal of Tourism & Gastronomy Studies, 2(2), 62-66.
• Cunha, S. (2018). Gastronomic tourism, a differential factor. Millenium, (05), 93-98.
• Derinalp Çanakçı, S., Çanakçı, T., Birdir, S., & Birdir, K. (2015). Kapadokya’yı ziyaret eden yabancı ziyaretçilerin gastronomi turizmine ilgilenimleri. 16. Ulusal Turizm Kongresi Bildiri Kitabı, 905-923.
• Erciyas, N., & Yılmaz, İ. (2021). Gastronomi turizminin gelişiminde gastronomi festivalleri ve Türkiye’deki mevcut durum. ART/icle: Sanat ve Tasarım Dergisi, 1(1), 91-108.
• Erdoğan, S., & Özdemir, G. (2018). İzmir destinasyonu’nda gastronomi turizmi üzerine bir araştırma. Journal of Tourism & Gastronomy Studies, 6(3), 249-272.
• Gürson, O., & Özçelikay, G. (2005). Use of cinnamon throughout the history and present. Ankara University Ottoman History Research and Application Center Magazine, 18.
• Gürsoy, D. (2004). Sarayda mutfak teşkilatı, tarihin süzgecinde mutfak kültürümüz. Oğlak Yayıncılık ve Reklamcılık Ltd. Şti.
• Hatipoğlu, A., & Batman, O. (2014). Comparison of gastronomic elements of the Ottoman palace cuisine with today’s Turkish cuisine. Journal of Travel and Hospitality Management, 11(2), 62-74.
• Haydaroğlu, I. (2003). Osmanlı saray mutfağından notlar. Ankara Üniversitesi Dil Tarih Coğrafya Fakültesi Dil Bölümü Tarihleri Araştırmaları Dergisi, 22(34), 1-10.
• Intalong, T. (2016). Sübye’nin tarih içindeki yolculuğu. https://www.izmirdergisi.com/tr/izmir-mutfagi/666-subyenin-tarih-icindeki-yolculugu (Accessed: 5 October 2017).
• Karakaya, S., Kavas, A., El, S. E., Gündüç, N., & Akdoğan, L. (1995). Nutritive value of a melon seed beverage. Food Chemistry, 52, 139-141.
• Kavroulaki, M. (2017). Refreshments 2. Pepitada. http://1historyofgreekfood.wordpress.com/2008/06/23/refreshments-2-pepitada (Accessed: 15 January 2019).
• Kaya, D. (2011). Osmanlı mutfağı. In N. Tan (Ed.), Nail Tan Gift(pp. 303-309). Kivela, J., & Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4(3), 39-55.
• Köseler, S., Koçhan, B., Atsız, N., & Sünnetçioğlu, S. (2019). Çanakkale’de alternatif gastronomi rotaları belirlemeye yönelik bir araştırma. Türk Turizm Araştırmaları Dergisi, 3(4), 1533-1551.
• Kut, G. (1999). Türklerde yeme içme geleneği ve kaynakları. In Eskimeyen Tatlar (pp. 61). İstanbul: Vehbi Koç Vakfı Yayınları.
• Lazos, E. S. (1986). Nutritional, fatty acid, and oil characteristics of pumpkin and melon seeds. Journal of Food Science, 51(5).
• Mello, M. L. S., & Narain, N. (2000). Characterization of some nutritional constituents of melon (Cucumis melo hybrid AF-522) seeds. Food Chemistry, 68, 411-414.
• Mello, M. L. S., Bora, P. S., & Narain, N. (2001). Fatty and amino acids composition of melon (Cucumis melo Var. saccharinus) seeds. Journal of Food Composition and Analysis, 14, 69-74. https://doi.org/10.1006/jfca.2000.0952
• Mian-Hao, H., & Yansong, A. (2007). Characteristics of some nutritional composition of melon (Cucumis melo hybrid ‘ChunLi’) seeds. International Journal of Food Science & Technology, 42(12), 1397-1401. https://doi.org/10.1111/j.1365-2621.2006.01352.x
• NMKL. (1998). Metals: Determination by atomic absorption spectrophotometry after wet digestion in a microwave oven. Nordic Committee on Food Analysis.
• Oğuz, B. (2002). Türkiye halkının kültür kökenleri (2nd ed.). İstanbul: Anadolu Aydınlanma Vakfı Yayınları.
• Onur, N. (2021). Gastronomi turizmi ve Hatay lezzet rotası. Turizm Ekonomi ve İşletme Araştırmaları Dergisi, 3(2), 150-162.
• Oral, M. Z. (1956). Selçuklu devri yemekleri ve ekmekleri. Türk Etnografya Dergisi, 1, 73-76.
• Özdemirli, N., & Kamiloglu, S. (2022). Kavun çekirdeği şerbetinde (Sübye) fenolik bileşiklerin biyoerişilebilirliğinin değerlendirilmesi. Gida / The Journal of Food, 47(6), 1130-1139. https://doi.org/10.15237/gida.gd22083
• Özdoğan, Y., & Işık, N. (2008). Sherbet from traditional Turkish cuisine. In 38th International Congress of Asian and North African Studies Proceedings (pp. 1059-1078). Ankara, Turkey.
• Sabancı, S., Çelebi, C., & Içier, F. (2014). Rheological properties of sübye, traditional beverage. Academic Food, 12(1), 11-15.
• Sarıoğlan, M., & Cevizkaya, G. (2016). Türk mutfağı ve gastronomi turizmi bağlamında kültürel miras unsuru olarak şerbet ve boza. International Journal of Eurasia Social Sciences, 7(23), 222-251.
• Şahin, G. G., & Ünver, G. (2015). Destinasyon pazarlama aracı olarak “gastronomi turizmi”: İstanbul’un gastronomi turizmi potansiyeli üzerine bir araştırma. Journal of Tourism & Gastronomy Studies, 3(2), 63-73.
• Seyitoğlu, F., & Çalışkan, O. (2016). Turkish Cousine’s Importance and Tourism Potential. Global Issues and Trends in Tourism, 490.
• Stone, M. J., Migacz, S., & Wolf, E. (2019). Beyond the journey: The lasting impact of culinary tourism activities. Current Issues in Tourism, 22(2), 147-152.
• Şavkay, T. (2000). Osmanlı mutfağı (p. 290). Şekerbank.
• Şengül, S., & Türkay, O. (2016). Yöresel mutfak unsurlarinin turizm destinasyonu seçimindeki rolü mudurnu örneği. Uluslararası Yönetim İktisat ve İşletme Dergisi, 12(29), 63-87.
• Tan, M. S. (2009). Sübye tarihi. Gastronomy and Culinary Arts, 21, 41-56.
• Tekin, A., & Velioglu, S. (1993). Untersuchung ueber einige Aspekte der Zusammensetzung von Melonensamen und bitteren Mandeln. Industrielle Obst und Gemueseverwertung, 78.
• Tosun, M.N.B. (1998). Aşçıbaşı. (Yayına Hazırlayan: Priscilla Mary Işın), Yapı Kredi Yayınları 1. Basım. İstanbul. 202. Tutar, D., & Demir, S. (2020). Türk mutfağının unutulmuş bir içeceği: Sübye. International Journal of Food and Gastronomy Research, 6(2), 12-20.
• Türkoğlu, H., & Akıncı, Z. (2016). Türk mutfağı ve gastronomi turizmi. Turizm Akademik Dergisi, 3(1), 1-20.
• Yayla, Ö., Yayla, Ş., & Konuk, I. (2020). An Overview of Turkish Drinks with Traditional Meals. In Travel and Tourism: Sustainability, Economics, and Management Issues: Proceedings of the Tourism Outlook Conferences (pp. 113-124). Springer Singapore.
• You, W. (2010). Antioxidative activity and chemical characterization of phenolic compounds extracted from melon seeds. Journal of Agricultural and Food Chemistry, 58, 6090-6096.
• Zengin, S., Oktay, M. M., Al, B., Arı, Y. D., Boğan, M., Safi, Y., & Yıldırım, C. (2013). Dönemsel bir akciğer ödemi nedeni: meyan şerbeti içimi. Gaziantep Medical Journal, 19(2), 99-102.