Turkish Dessert: Keşkül for Vegans

In this study carried out, Keşkül, which has an important place in Turkish Culinary Culture, is aimed to be prepared in accordance with vegan nutritional sensitivity. The recipe for keşkül prepared for vegans was tasted by eight panellists with three repetitions who are experts in the field of sensory evaluation. With three repetitions of taste of receipt of keşkül prepared for vegans by eight educated panellists have been realized in the field of sensory evaluation.. As a result of the tasting carried out, final product was reached. Keşkül prepared accordingly to the final product approved by trained panellists; consumer tastes were tested through consumers with vegan and vegetarian eating habits. The participants in consumer tasting questionnaire were chosen randomly via criterion sampling method and were conducted with a total of 80 individuals”. The general appreciation test level of vegan keşkül produced as a result of the participants’ evaluations was determined as high with a value of 4.35 out of 5. At the same time, the participants’ intention to purchase the product was determined at a significant level of 82.5%. Due to these data, it is important to develop alternative products for individuals who adopt the vegan diet. When it was examined in terms of appearance, smell, texture and taste regarding consumers’ evaluations for keşkül produced with almond milk, it is seen that levels of taste and intention to purchase it were high.