Küresel Bir Restoranda Servis Edilen Bitki Bazlı ve Et Bazlı Burgerlerin Tercih Edilebilirliklerinin Karşılaştırılması

Year 2023, Volume: 6 Issue: 1, 30 - 46, 28.02.2023

Berre Zeynep Uçan Kayaalp , Raşit Bakan , Erhan Metin , Elif Savaş

https://doi.org/10.53353/atrss.1194353

Abstract

Çalışma, küresel bir restoranda servis edilen et bazlı burgerlerin ve bu burgerlere alternatif olarak sunulan bitki bazlı burgerlerin karakteristik özelliklerinin belirlenerek tercih edilebilirliklerinin kıyaslanması amacıyla gerçekleştirilmiştir. Burgerlerin tercih edilebilirliklerinin belirlenmesinde duyusal analiz yöntemlerinden, tekstür analizi, lezzet profili analizi (LPA) ve toplam beğenirliğin belirlenmesi amacıyla hedonik skala yöntemleri kullanılmıştır. Eğitim verilen 30 panelist üzerinde gerçekleştirilen ve her iki burger için ayrı ayrı uygulanan testlere ait sonuçların istatistiki olarak değerlendirilmesi amacıyla Statistical Package for the Social Sciences (22.0)’de kolerasyon ve tek yönlü ANOVA testleri kullanılmıştır. Diğer yandan Excel Programı’nda elde edilen sonuçların örümcek ağı diyagramlarına et bazlı burger ve bitki bazlı burgerler için ayrı ayrı yer verilmiştir. Araştırma sonucu her iki burger için hissedilen et tadı oranlarının, tekstür ve LPA sonuçlarını etkilediğini ortaya çıkarmıştır (p <0.05). Kolerasyon testi sonucunda da duyusal özellikler arasında anlamlı ilişkiler saptanmıştır. Burgerlerin genel kabul edilebilirlikleri değerlendirildiğinde ise et bazlı burgerin, bitki bazlı burgere göre daha fazla beğenildiği saptanmıştır.

Keywords

Bitki bazlı burger, Vegan, Lezzet profili analizi, Tekstür analizi

Comparison of the Preferability of Plant-Based and Meat-Based Burgers Served in a Global Restaurant

Abstract

The study was carried out to determine the characteristics of meat-based burgers served in a global restaurant and plant-based burgers served as an alternative to these burgers and compare their preferability. One of the sensory analysis methods, texture analysis, flavor profile analysis (LPA) were used to determine the preferability of burgers, and hedonic scale methods were used to determine the total desirability. The correlation and one-way ANOVA tests in Statistical Package for the Social Sciences (22.0) were used to statistically evaluate the results of the tests performed on 30 panelists who were trained and applied separately for both burgers. In Excel Program the spider web diagrams of the results obtained are given separately for meat-based burgers and plant-based burgers. The results of the study revealed that the perceived meat taste ratios for both burgers affected the texture and LPA results (p <0.05); significant correlations were found between the sensory characteristics as a result of the correlation test. When the general acceptability of the burgers was evaluated, it was determined that the meat-based burger was liked more than the plant-based burger.

Keywords

Plant-based burger, Vegan, Flavor profile analysis, Texture analysis

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