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    The importance of the nutritional values of some tropical fruits grown in turkey and new approaches in gastronomy
    (DergiPark, 2020) Özer, Çağla; Bruwier, Franck; Olgay, Pelin; Elmacıoğlu, Funda
    There is an increasing demand in the production and consumption of tropical fruits because of the growing trend of consumer interest in new and different products in recent years. Although tropical fruits are consumed less frequently compared to local fruits with regard to their limited production possibilities due to special ecological conditions, going beyond our habits, and the fact that they are considered expensive. The variety of these fruits is associated with protection from noncommunicable diseases (NCD) such as cancer and cardiovascular diseases due to the nutritional compounds they contain and their high antioxidant activity. Widely known and grown tropical fruits in Turkey are banana, pineapple and kiwifruit and in recent years, pitaya (dragon fruit), guava, lychee, papaya, avocado, pomelo, mango, kumquat and passion fruit are cultivated in the regions which have suitable climate conditions. In the current study, the reviews about the nutritional value and bioactive compounds of some tropical fruits grown in Turkey have been investigated and their benefits for the human health have been evaluated. In this study, innovative products from the tropical fruits in the field of gastronomy by applying different cooking techniques and technologies in order to improve the flavor and texture properties besides the existing fields of use was revealed.
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    Potatoes with its history, usage in Turkish-French cuisine and outstanding features in French cuisine
    (DergiPark, 2020) Özer, Çağla; Bruwier, Franck; Olgay, Pelin
    France, known as the homeland of many chefs, where classical cuisine was born, the foundations of many techniques were laid and the source of gastronomy and food culture spread to the society in various ways, is shown among the deep-rooted cuisines in the world. This study aimed to briefly summarize the history and spread of potatoes across the continents, and the France, and the cooking techniques of potatoes in classical French cuisine is emphasized. As a prominent feature, it is stated that the starch ratio differs considerably in the structure of the potato and the resulting dishes. Fianna potatoes, known with high starch content and as floury, are used for the dishes that baked on a mash basis whereas Elodie potatoes, known with low starch content and as waxy were used for boiled and sautéed dishes. In this study classical dishes from French cuisine, which are pommes duchesse, pommes château, pommes fondant, pommes macaire, pommes boulangères, pommes pont-neuf, pommes allumettes, pommes paille, pommes soufflées and pommes gaufrettes are applied in practice and the results are deliberated.