Investigation of the Taste Level of Using Hardaliye as an Accompaniment with Meat Dishes in Commercial Establishments
DOI:
https://doi.org/10.24925/turjaf.v13i7.1800-1806.7573Keywords:
Hardaliye, food pairing, traditional beverage, sensory evaluation, geographic indicationsAbstract
The aim of this study was to investigate the food pairing of hardaliye as a beverage with some meat dishes. For this purpose, 3 dishes were selected as meat dishes. These are Adana kebab, yaprak kebab and liver skewers. Customers visiting a restaurant were served these dishes and hardaliye and asked to evaluate the harmony of smell, taste and aroma. According to the results of the study, hardaliye is considered as a drink compatible with meat dishes. For Adana kebab and yaprak kebab, the co-consumption rates were higher (x+ss =4.56 ±0.78; 4.71±0.54). Co-consumption rates for hardaliye and liver skewers were slightly lower, but the results were still above average (x+ss= 3.71 ±1.38). In conclusion, hardaliye is a product that attracts attention with its nutritional values and health benefits, and it is a drink that can be recommended for consumption with meat dishes. Thanks to its traditional production, it offers a healthy beverage alternative. It is a product that can be increased in the future due to its health benefits and compatibility with other foods.
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