Özet:

Abstract In this study, it was aimed to examine the possibilities of using some pear cultivars that are commercially produced in Turkey and some pear cultivars newly developed through breeding studies as a gastronomic product in different food formulations. The pear samples evaluated in the study are three commercial pear cultivars (Kieffer, Deveci and Williams) that are currently subject to international trade, and three new pear cultivars (Dönen-C, Gökdem, FiRest) developed by the Fruit Research Institute within the scope of the "Pear Blight Tolerant Pear Variety Breeding" project. Three different gastronomic product formulations (pear drink, poached pear dessert, pear dish with olive oil) were prepared using the aforementioned pear varieties obtained from the Fruit Research Institute Directorate. In order to determine the effect of the pear variety used in each product formulation on the preferability of the product, the sensory evaluation of the obtained products was carried out with the participation of 15 panelists using the hedonic scoring scale. As a result of the study, the most popular pear varieties in the recipes of pear drink, poached pear dessert and pear dish with olive oil were determined as Dönen-C, FiRest and Williams, respectively. The results show that the newly developed pear varieties have a high potential to be preferred by consumers.

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