Food Preservation Applications of Two Generations of Women (Mother&daughter): A Case Study of Gaziantep, Turkey
Küçük Resim Yok
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Home Econonics Research Association Nigeria-Heran
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study determined the food processing and preserving methods Of two generations of women in Turkey. Questionnaire was used for data collection. Findings reveal significant difference between the mothers and daughters in the application of caning, freezing and preserving with salt (P<0.05). There was no significant difference between them in terms of the application of drying method and the preparation of some traditional foods (tarhann, which is a dried food made of curd, yoghurt, tomato and flour) molasses, homemade fettuccini and bulgur (cracked wheat) (P>0.05). The women preserve apricot (58.4%), sour cherry (52.1%), strawberry as jam (66.3%) grape (29.3%), fig (%50.2) and plum (50.0%) by drying. Women should be encouraged and trained to process and preserve food for many reasons like contributing to family budget, increasing food variety and preventing waste.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Home Economics Research
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
13
Sayı
Künye
Aktaş, N., Korkmaz, A., Erisoğlu, Ü., (2010). Food Preservation Applications of Two Generations of Women (Mother&daughter): A Case Study of Gaziantep, Turkey. Journal of Home Economics Research, (13), 1-15.
