Standardization of Chicken Dishes Taken From Different Country Cuisines

Abstract

This stııdy was carried out to standardize the various sorts of chicken dishes that have been utilized in different coııntry cııisines suitable for the Turkish taste. in this study, chicken dishes were prepared in foıır different groups by using vegetables, pıılses and spices that consumed nıostly in Turkey. Each groııp had one dish from Turkish eltisine and two dishes fronı World's eltisine; twelve different dishes were prepared and repeated six times. Dishes were evaluated in regard to their sensory properties. İn sensory evaluation, chicken dishes with sauce, white beans and potatoes had the higlıest scores from the point of view of general acceptance. Turkish and MeMİcan origin chicken dishes with white beans had the higlıest scores fronı the point of view of flavoıtr, texture and general acceptaııce. ît is concluded that sonıe foreign chicken dishes can be brought into suitable dishes to Turkish taste.