Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2025/r/bayburt/16132
  Farklı Tip Fırınlar ile Pişirilen Bazı Unlu Mamullerin Duyusal Özellikleri Üzerine Deneysel Bir Araştırma

  Nazikgul, Mehmet

  Birçok toplum tarafından sevilerek tüketilen unlu mamuller uzun yıllardan beri günlük diyette önemli rol oynamaktadır. Besleyici ve lezzetli içerikleri olan bu unlu mamullerin sayısız çeşidi bulunmaktadır. Bu besleyici ve zengin çeşitlerin tüketici beklentilerini karşılayabilmesi için ilk olarak hazırlık işlemleri doğru bir şekilde yapılmalıdır. Hazırlık işlemlerinden ardından pişirme işlemi uygun ısıda ve doğru pişirme aracında gerçekleşmelidir. Çünkü pişirme işlemleri nihai ürünün lezzet ve görünümünü etkilemektedir. Bu çalışmada unlu mamul çeşitlerinin pişirilmesinde yaygın olarak kullanılan taş tabanlı ve konveksiyonel fırınlarda pişirilen ürünlerin duyusal özellikleri incelenmiştir. Deneysel olarak gerçekleştirilen araştırmada, standart reçetelere göre hazırlanan simit, tatlı kurabiye ve havuçlu kek numuneleri taş tabanlı ve konveksiyonel fırınlarda pişirilmiş, 14 panelist (4 gastronomi alanında akademisyen, 2 gıda mühendisi, 2 pasta ustası, 4 ev kadını) tarafından görünüş, koku, lezzet, doku ve genel beğeni bakımından duyusal analizi gerçekleştirilmiştir. Panelistlerin değerlendirmeleri sonucunda taş tabanlı fırında pişirilen simit ve havuçlu kekin duyusal özellikleri konveksiyonel fırında pişirilen çeşitlere göre daha başarılı bulunmuştur. Tatlı kurabiyede ise konveksiyonel fırında pişirilen ürünler taş tabanlıya göre genel beğeni açısından daha başarılı sonuçlar ortaya koymaktadır. Bu bulgular unlu mamul işletmelerinin fırın tercihlerinde fırınların pişirdiği ürünlere sağladığı duyusal performansları göz önünde bulundurmaları gerektiğinin önemini vurgulamaktadır.

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• MakaleYalnız künye2025/r/bayburt/16093
  Evaluation of Hotels in Trabzon in Terms of Disabled Tourism

  Çavus, Ahmet; Ünlü, Hami

  Participation in tourism activities is a right for all individuals in society. Facilitating the participation of individuals with disabilities in these activities, despite their limitations, is also a requirement stemming from international and national legislation. Therefore, this research aims to evaluate the practices of certified tourism operation hotels in Trabzon, a major tourism destination in the Black Sea Region, for individuals with disabilities, to identify existing deficiencies, and to develop proposed solutions for these problems. The research was designed using a mixed-use design. Managers of 42 certified tourism operation hotels in Trabzon completed surveys. Quantitative data from the surveys were transferred to SPSS, and descriptive analyses were conducted. The data obtained from the qualitative statements in the survey were analyzed by content analysis using the MAXQDA program. The study revealed inadequate disability-friendly practices in hotels, inadequate physical arrangements, a lack of specially trained personnel, and insufficient awareness of disability tourism.

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• MakaleAçık Erişim2022/r/bayburt/16719
  The Effect of Social Value Perception on Travel Motivation

  Apak, Ömer Ceyhun; Oflaz, Musa

  It is well known that Turkish citizens living abroad usually spend their holidays in the places where they were born and raised or where their families used to live. If we examine the trips these people make to Turkey and the time they spend in their home countries, we can speak of a travel movement that cannot be ignored. In this context, an online questionnaire was applied to 456 individuals in order to determine the effect of social value perceptions of Turkish citizens living in Vienna on their travel motivations. It was found that there were significant differences between the Turkish culture dimension and descriptive information in terms of occupation, education level, age, number of visits to Turkey, number of children and length of stay. The results of the path analysis showed that the perception of social value has a significant and positive effect on Turkish culture and family inheritance.

  AtıfOpenAlex1

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• MakaleAçık Erişim2022/r/bayburt/16629
  Find Out of Local Foods That Fail to be Forgotten: A Research on House Women in Bayburt Province

  Apak, Ömer Ceyhun; Ünlü, Hami; Kıvanç, Miraç İlyas

  Culinary culture is one of the most important legacies of a destination or a country. The\rchange in consumption habits and expectations has recently started to increase the\rimportance given to the kitchen. In this direction, the interest in local food has started to\rincrease gradually and it has emerged as an important factor for people to visit a destination.\rHaving a rich accumulation of natural beauties and cultural attractions, Bayburt has a rich\rculture in terms of local foods. Having geographically indicated food can also be considered\ras an indicator of this. In this respect, it is important to reveal and ensure the sustainability\rof local foods that are about to be forgotten. With this study, it is aimed to reveal the\rforgotten foods specific to Bayburt cuisine. In order to achieve this goal, firstly a literature\rreview was made and a field study was carried out based on the obtained data. Semistructured interview technique, one of the qualitative research methods, was used as the\rdata collection method. Within the scope of the research, interviews were conducted with\r10 housewives in Bayburt. According to the findings, 70% of the housewives interviewed\rthink that local foods are forgotten. In addition, it is thought that young people do not seem\rwilling to learn local foods.

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  AtıfOpenAlex4·TR Dizin7

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