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Gastronomi her an değişen ve gelişen bir bilim dalıdır. Teknolojik gelişmeler, bilgiye hızlı ulaşma imkanı ve küreselleşme gibi faktörler gastronomi alanında yeni eğilimlerin ortaya çıkmasında etkili olmaktadır. Bu eğilimlerden bazıları kısa sürede etkisini kaybetmekte, bazıları ise büyük kitleleri arkasına alarak uzun yıllar gündemde kalmaktadır. Son zamanlarda bir fast food ürünü olan hamburger ekmeğinin orijinali dışında farklı renkler ile üretilmesi hızla yayılmakta ve adeta yeni bir akım haline gelmektedir. Gıdaların renklendirilmesi uzun yıllardır hem tüketici tercihlerini karşılamak hem de teknolojik bazı gereklilikler nedeniyle yapılmaktadır. Hamburger ekmeklerinin renklendirilmesi tüketici ilgisini bu ürünlere çekmeyi ve tüketici pazarına alternatif ürünler kazandırmayı amaçlamaktadır. Bu çalışmada siyah, kırmızı, pembe, yeşil, sarı ve turuncu hamburger ekmeği üretmek amacıyla kullanılan doğal kaynaklardan aktif karbon, mürekkep balığı, ıspanak, karalahana, domates tozu, pancar, zerdeçal ve paprika üzerinde durulmuş ve bunların hamburger ekmeğinde renk verme özellikleri incelenmiştir.
Gastronomy is a field of science that changes and develops at all times. Factors such as technological developments, the possibility of rapid access to information and globalization are influential in the emergence of new trends in the gastronomy field. Some of these trends lose their influence in a short time, while some remain on the agenda for many years, taking the big masses behind. Recently, a fast food product, the production of hamburger bread with different colors, apart from the original, is rapidly spreading and becomes a new stream. The coloring of foods has been done for many years both to meet consumer preferences and due to some technological requirements. The coloring of hamburger bread aims to attract consumer interest in these products and provide alternative products to the consumer market. In this study, black, red, pink, green, yellow and orange hamburger bread were used for the purpose of producing natural sources, the active carbon, peanut fish, spinach, marshmallow, tomato powder, pancar, pepper and paprika, and their coloring properties in hamburger bread were studied.
Gastronomy is a science that changes and develops at any time. Factors such as technological developments, rapid access to information and globalization are influential in the emergence of new trends in gastronomy. Some of these tendencies lose effect in a short period of time, and some remain on the agenda for many years by taking the masses behind. Recently hamburger bread, which is produced with different colors other than the original, is spreading rapidly and it is becoming a new trend. Food coloring has been done for many years both because of meeting consumer preferences and some technological requirements. Coloring of hamburger breads provide to attract consumer attention to these products and to bring alternative products to the market. In this study, active carbon, cuttlefish, spinach, kale, tomato powder, beet, turmeric and paprika from natural sources used to produce black, red, pink, green, yellow and orange hamburger bread were emphasize and their coloration properties were investigated.
Field : Eğitim Bilimleri; Filoloji; Güzel Sanatlar; Hukuk; İlahiyat; Sosyal, Beşeri ve İdari Bilimler; Spor Bilimleri
Journal Type : Uluslararası
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