Türkiye'nin unutulmuş bulgur köftesi çeşitleri ve tüketicilerin bulgur algısının tespiti
Abstract
Bulgur, tarihte ilk işlenmiş gıdalardan biridir. Hem Anadolu tarihinde hem de Türk tarihinde önemli bir yere sahiptir. Binlerce yıl boyunca halkın beslenmesinde temel gıdalardan biri olmuştur. Bulgur aynı zamanda çok sağlıklı bir tahıl ürünüdür. Yüksek besinsel lif içeriği sayesinde tok tutar, sindirimi kolaylaştırır ve detoks etkisi yaratır. Düşük glisemik indeksi ile kilo kontrolüne yardımcı olur ve obeziteyi önler. Yarı pişmiş bir ürün olduğu için mutfakta kullanımı kolaydır ve uzun süre bozulmadan saklanabilir. Ancak, günümüzde bulgur hak ettiği değeri görememektedir. Kültürel kodları ve tarihsel boyutu çok güçlü olan bulgur ve özel köfte çeşitleri ötelenmiş ve hak ettiği değeri bulamamıştır. Bulgurun faydaları yeterince bilinmemekte ve bulgur köftesi kültürü tanınmamaktadır. En çok bilinen bulgur yemekleri bulgur pilavı, kısır, içli köfte veya çiğ köftedir. Ancak Anadolu mutfak kültüründe farklı tekniklerle ve farklı malzemelerle yapılan iki yüzden fazla yerel bulgur köftesi çeşitleri bulunur. Bulgur köftesi çeşitlerinin bu kadar zengin olmasına rağmen bilinirlikleri oldukça azdır. Hızlı üretilip tüketilen lezzet algısı çok belirgin olan hazır gıdaların yanında rekabet gücü düşük olan yöresel bulgur köftesi çeşitliliğimiz kaybolma tehlikesiyle karşı karşıyadır. Unutulmaya yüz tutmuş bulgur köftesi çeşitlerini belirlemek ve Türkiye'de bulgur algısını ölçmek amacıyla bu tez çalışması yapılmıştır. Tez çalışmasının ilk bölümünde unutulmuş bulgur köftesi çeşitlerini belirlemek için yarı yapılandırılmış mülakatlar gerçekleştirilmiştir. Çalışmanın ikinci kısmında bulgur algısını ölçmek amacıyla anket çalışması yapılmıştır. Çalışmanın ilk bölümünde Güneydoğu Anadolu başta olmak üzere Doğu Anadolu, İç Anadolu ve Akdeniz Bölgelerinde doğup büyümüş ve yerel yemekleri bilen 30 kaynak kişiyle yarı yapılandırılmış mülakatlar gerçekleştirilmiştir. Kaynak kişilerden bulgur köftesi çeşitleri, yapılışları, malzemeleri, yerel isimleri, farklılıkları hakkında bilgiler toplanmıştır. Kaynak kişilerden edinilen bilgilerle bulgur köftesi çeşitleri derlenmiş, standart reçeteler oluşturulmuş ve köftelerin fotoğrafları çekilmiştir. Tez çalışmasının ikinci kısmında Türkiye'de bulgur algısını tespit etmek amacıyla bulgur algısı ölçeği geliştirilmiş ve 1005 katılımcıya uygulanmıştır. Anket verileri SPSS 22.0 programı ile analiz edilmiştir. Bulgur algısının katlımcıların demografik özellikleriyle ilişkisi bağımsız değişkenler t testi ve tek yönlü varyans analizi ile test edilmiştir. Anket sonuçlarında, 'Kültürel gastronomik değer olarak bulgur', 'Bulgur kaynağı', 'Diyette bulgur' ve 'Bulgur tüketim şekli' alt boyutları ortalamalarında katılımcıların demografik özelliklerine göre yüksek oranda anlamlı farklılık görülmüştür. Farklılıkların en çok olduğu demografik özellikler şöyledir; medeni durum, yaş, eğitim seviyesi, gelir seviyesi, meslek ve katılımcının doğduğu coğrafi bölge. Evli, 25 yaş üstü, eğitimi yüksek, geliri yüksek, akademisyen veya öğretmen/memur veya Güneydoğu Anadolu bölgesinde doğmuş katılımcılar bulgurun gastronomik değeri, besin değeri ve tüketim şekilleri hakkında daha yüksek ortalamaya sahiptirler.
Bulgur is one of the first processed foods in history. It is important both in Anatolian and Turkish history. It has been one of the basic food source of people for thousands of year. Bulgur is a healthy cereal product. Thanks to its high nutritional fiber content, it keeps full, facilitates digestion and creates detox effect. It helps weight control with the low glycemic index and so prevents obesity. Because it is a semi-cooked product, it is easy to use in the dishes and can be stored without spoiling for a long time. However, today, bulgur does not get the value it deserves. The varieties of bulgur and special meatballs, whose cultural codes and historical dimension are very strong, were shifted and could not find the value they deserved. The benefits of bulgur are not well known and the culture of bulgur meatballs is not recognized. The best-known bulgur dishes are bulgur pilaf, kısır, içli köfte or çiğ köfte. However, in Anatolian culinary cultures, there are more than two hundred local bulgur meatballs made with different techniques and different materials. Although the varieties of bulgur meatballs are so rich, their awareness is quite low. In the face of ready-to-eat foods that are produced and consumed fast and whose taste perception is very evident, our variety of local bulgur meatballs is low in competitiveness and is in danger of disappearing. This thesis aims to determine the forgotten bulgur meatball types and to measure the perception of bulgur in Turkey. In the first part of the thesis, semi-structured interviews were conducted to determine the types of forgotten bulgur meatballs. In the second part of the thesis, a survey was conducted to measure the perception of bulgur. In the first part of the study, semi-structured interviews were conducted with 30 source people who were born and raised in Eastern Anatolia, Central Anatolia, Mediterranean Regions, and especially in Southeastern Anatolia. From the source people, information was collected about varieties of bulgur meatballs, techniques, ingredients, local names, and differences. Bulgur meatballs were compiled, standard recipes were created and the meatballs were photographed. In the second part, Bulgur Perception Scale was developed and applied to 1005 participants to determine the perception of bulgur in Turkey. Survey data were analyzed with SPSS 22.0 program. The relationship between bulgur perception and demographic characteristics of the participants was tested by independent variables t-test and one-way analysis of variance. According to the results of the questionnaire, significant differences were found in the averages of 'Bulgur as a cultural gastronomic value', 'Bulgur source', 'Bulgur in diet' and 'Bulgur consumption' sub-dimensions according to the demographic characteristics of the participants. The significant differences were found in these demographic characteristics; marital status, age, education level, income level, occupation and geographical region where the participant was born. Married, over 25 years of old, high educational level, high-income level, academicians or teachers / civil servants or participants born in Southeastern Anatolia have a higher average of bulgur's gastronomic value, nutritional value and consumption patterns.
Bulgur is one of the first processed foods in history. It is important both in Anatolian and Turkish history. It has been one of the basic food source of people for thousands of year. Bulgur is a healthy cereal product. Thanks to its high nutritional fiber content, it keeps full, facilitates digestion and creates detox effect. It helps weight control with the low glycemic index and so prevents obesity. Because it is a semi-cooked product, it is easy to use in the dishes and can be stored without spoiling for a long time. However, today, bulgur does not get the value it deserves. The varieties of bulgur and special meatballs, whose cultural codes and historical dimension are very strong, were shifted and could not find the value they deserved. The benefits of bulgur are not well known and the culture of bulgur meatballs is not recognized. The best-known bulgur dishes are bulgur pilaf, kısır, içli köfte or çiğ köfte. However, in Anatolian culinary cultures, there are more than two hundred local bulgur meatballs made with different techniques and different materials. Although the varieties of bulgur meatballs are so rich, their awareness is quite low. In the face of ready-to-eat foods that are produced and consumed fast and whose taste perception is very evident, our variety of local bulgur meatballs is low in competitiveness and is in danger of disappearing. This thesis aims to determine the forgotten bulgur meatball types and to measure the perception of bulgur in Turkey. In the first part of the thesis, semi-structured interviews were conducted to determine the types of forgotten bulgur meatballs. In the second part of the thesis, a survey was conducted to measure the perception of bulgur. In the first part of the study, semi-structured interviews were conducted with 30 source people who were born and raised in Eastern Anatolia, Central Anatolia, Mediterranean Regions, and especially in Southeastern Anatolia. From the source people, information was collected about varieties of bulgur meatballs, techniques, ingredients, local names, and differences. Bulgur meatballs were compiled, standard recipes were created and the meatballs were photographed. In the second part, Bulgur Perception Scale was developed and applied to 1005 participants to determine the perception of bulgur in Turkey. Survey data were analyzed with SPSS 22.0 program. The relationship between bulgur perception and demographic characteristics of the participants was tested by independent variables t-test and one-way analysis of variance. According to the results of the questionnaire, significant differences were found in the averages of 'Bulgur as a cultural gastronomic value', 'Bulgur source', 'Bulgur in diet' and 'Bulgur consumption' sub-dimensions according to the demographic characteristics of the participants. The significant differences were found in these demographic characteristics; marital status, age, education level, income level, occupation and geographical region where the participant was born. Married, over 25 years of old, high educational level, high-income level, academicians or teachers / civil servants or participants born in Southeastern Anatolia have a higher average of bulgur's gastronomic value, nutritional value and consumption patterns.
Description
Keywords
Beslenme ve Diyetetik, Gastronomi ve Mutfak Sanatları, Beslenme, Beslenme alışkanlıkları, Bulgur, Nutrition and Dietetics, Gastronomy and Culinary Arts, Bulgur köftesi, Nutrition, Güneydoğu Anadolu bölgesi, Nutritional habits, Bulgur, Köfte, Bulgur meatballs, Southeastern Anatolia region, Tüketici algısı, Meat ball, Tüketici davranışı, Consumer perception, Consumer behavior, Tüketici deneyimi, Consumer experience