No abstract

Transglutaminase is an enzyme that changes protein structure by the way of catalization of amine incorporation, deamidation, and formation of deamidation in different proteins (Ceyhun Sezgin & Yönet Eren, 2018; Motoki & Seguro, 1998). Transglutaminase provides the formation of high molecular weight polymers by forming covalent cross-links between lysine and glutamine (Ceyhun Sezgin & Yönet Eren, 2018). It has attracted attention in the food industry with these features in recent years (Chanarat & Benjakul, 2013). This enzyme can be used in a wide range of foods such as meat, meat products, seafood, surimi, noodles, pasta, dairy products, and baked goods (Kuraishi, Yamazaki, & Susa, 2001; Uran, Aksu, Yılmaz, & Durak, 2013). However, the main usage of the transglutaminase enzyme in the industry is restructured meat products (Gaspar & de Góes-Favoni, 2015), and meat rich in lysine and glutamine is a good substrate for this enzyme (Li, Xiong, & Chen, 2013).

Traditional foods, which are the special products that have emerged with the experience of many years, reflect the culture, identity, characteristics and heritage of a region and help the development and continuity of these regions by preventing migration from rural areas. In terms of revealing the cultural richness of societies, the place of traditional foods in social life is very important. Traditional foods have an important place in the nutrition of the people living in the region and constitute the specific taste of the region. One of the cultural riches traditional desserts are produced and consumed in various regions of Anatolia. The desserts, which have been produced for centuries from past to present, have always had an important place in our culture. Traditional desserts have a rich variety both as milky and sherbet dessert in terms of the material added and the production technology. Nevzine Dessert, which has been produced for centuries, is a traditional sherbet dessert variety prepared by using tahini, molasses and walnuts of Kayseri province. The use of sugar and grape molasses in the sherbet is a feature that distinguishes this dessert from other syruped desserts. Nevzine Dessert is served on religious holidays and its energy is quite high.The aim of this study is to give information about Kayseri’s traditional Nevzine Dessert, its components, preparation and cooking based on the interviews and researches with the locals.