Determination of the Effect of Traditional and Modern Cooking Methods on Sensory Properties of Galega Kale Soup

Zeynep BAKKALOĞLU

doi:10.54497/neugastro.2025.18

Zeynep BAKKALOĞLU, Emre Bayraktar

Year : 2025
Vol : 4
Issue : 2
Page : 110-120

DOI : 10.54497/neugastro.2025.18

Galega kale soup is one of the important dishes in the culinary culture of the Black Sea Region of Türkiye. Galega kale soup, which was boiled for a long time in wood fire with traditional methods in the past, can be prepared in a shorter time with modern kitchen techniques (pressure cooker, induction heating, etc.). As in every dish, different sensory properties occur in the soup with the cooking method and the variety of ingredients used. In this study, it was tried to reveal the difference between the traditional methods of galega kale soup, which is a traditional flavour of the Black Sea cuisine, and the modern cooking methods carried out with the use of technology in today's kitchens by applying sensory analysis method. In this direction, tasting samples were prepared by using traditional (stove, copper cauldron, gudal) and modern (tube cooker, steel pot, blender) cooking methods of galega kale collected from Çamoba village in Ortahisar, Trabzon. The samples were tasted by 100 panelists aged between 25-80 years living in Trabzon province for sensory analysis. In the analysis where main difference and preference/liking tests were applied, flavour and general acceptability parameters were examined. The participants were also asked 3 demographic and 3 questionnaire questions, 3 of which were prepared for galega kale consumption and production. The data obtained were subjected to statistical analysis. The results showed that the soups prepared by both cooking methods were similar in terms of taste and odour characteristics; however, the traditional method received statistically significantly higher scores in terms of appearance/colour, texture and general taste (p<0.05). The majority of the participants (72%) preferred kale soup prepared by the traditional method.

Cite this Article As : Bakkaloğlu, Z. & Bayraktar, E. (2025). Geleneksel ve modern pişirme yöntemlerinin karalahana çorbasının duyusal özellikleri üzerine etkisinin incelenmesi. NEUGastro, 4(2), 110-120. https://doi.org/10.54497/neugastro.2025.18

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

Determination of the Effect of Traditional and Modern Cooking Methods on Sensory Properties of Galega Kale Soup, Research Article,
2025, Vol. 4 (2)

Received : 10.07.2025, Accepted : 21.08.2025 , Published Online : 23.12.2025