Creative Use of Lemon Peel within the Scope of Sustainability in Gastronomy

Öz

Lemon is a fruit that is frequently consumed in Turkish cuisine and its waste is equivalent to the rate of consumption. Although lemon peels are generally seen as waste, they are very rich in phenolic substances and nutrient content. In this study, it was aimed to make lemon peels sustainable by evaluating them gastronomically. Lemon peels were rendered edible by brining method and used in two different dolma productions. Sensory analyses of the prepared stuffing were carried out by 12 trained panelists. In sensory analysis, 13 parameters including appearance, texture, aroma, flavour/taste, mouthfeel and general impression were examined. According to the results of the sensory analysis, among the samples evaluated in the criteria of attractiveness (4.41), general liking (4.58), suitability for taste (4.66), suitability for food culture (4.58) and suitability for habits (4.33), it was determined that stuffed lemons prepared with stuffed rice had higher averages compared to stuffed lemons prepared with fish. Among the sensory criteria of stuffed lemon samples, a statistically significant difference was found only in lemon peel hardness (P<0.05). The study shows that lemon peels can be brought into Turkish cuisine by eliminating waste and can support sustainability in kitchens. At the same time, this research serves the purpose of reducing food waste at retail and consumer levels by 50% by 2030, in line with the target stated in Article 12.3 of the United Nations Sustainable Development Goals (UNSDG).

Anahtar Kelimeler

• Lemon
• product development
• sustainability
• zero waste
• sensory analysis
• gastronomy

Gastronomide Sürdürülebilirlik Kapsamında Limon Kabuğunun Yaratıcı Kullanımı

Öz

Limon Türk mutfağında sıklıkla tüketilen ve tüketilme oranıyla eş değer şekilde atığı oluşan bir meyvedir. Limon kabukları genellikle atık olarak görülse de fenolik madde ve besin içeriği açısından oldukça zengindir. Bu çalışmada limon kabuklarının gastronomik olarak değerlendirilerek sürdürülebilir hale getirilmesi amaçlanmıştır. Limon kabukları salamura yöntemi ile yenilebilir hale getirilmiş ve iki farklı dolma yapımında kullanılmıştır. Hazırlanan dolmaların duyusal analizi 12 eğitimli panelist tarafından gerçekleştirilmiştir. Duyusal analizde, görünüş, doku, aroma, lezzet/tat, ağızda bıraktığı his ve genel izlenime dair olmak üzere 13 parametre incelenmiştir. Duyusal analiz sonuçlarına göre çekicilik (4,41), genel beğeni (4,58), damak tadına uygunluk (4,66), yemek kültürüne uygunluk (4,58) ve alışkanlıklara uygunluk (4,33) kriterlerinde değerlendirilen örnekler arasında, iç pilav ile hazırlanan limon dolmasının balık ile hazırlanan limon dolmasına kıyasla daha yüksek ortalamalara sahip olduğu belirlenmiştir. Limon dolması örneklerinin duyusal kriterleri arasında sadece limon kabuğu sertliğinde istatiksel olarak anlamlı farklılık bulunmuştur (P<0,05). Çalışma, limon kabuklarının atık olmaktan çıkarılarak Türk mutfağına kazandırılabileceğini ve mutfaklarda sürdürülebilirliği destekleyebileceğini göstermektedir. Aynı zamanda söz konusu bu araştırma, Birleşmiş Milletler Sürdürülebilir Kalkınma Hedefleri (UNSDG) 12.3 maddesinde belirtilen hedef doğrultusunda, 2030 yılına kadar perakende ve tüketici seviyesinde gıda israfının %50 oranında azaltılması amacına hizmet etmektedir.

Anahtar Kelimeler

• Limon
• ürün geliştirme
• sürdürülebilirlik
• sıfır atık
• duyusal analiz
• gastronomi

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