(PTFS17-06-26) Nutritional Transformation and Gastronomic Functionality of Karaman Divle Cave-Aged Cheese in Culinary Applications

Objectives: The study aims to evaluate the nutritional profile and biochemical transformations of Karaman Divle ObruÄŸu Tulum Peyniri (KDOTP) across standardized culinary techniques. It was hypothesized that specific techniques such as basting and mantecatura optimize lipid diffusion and improve the protein biological value of plant-based matrices.

Methods: Macro-nutrient analysis was conducted on a total of 43 standardized recipes, categorized into soups, meat-based mains, traditional pastries, and desserts. Culinary techniques including basting, mantecatura, and controlled gratin were analyzed for their impact on protein bioavailability. Nutritional values were calculated per serving based on ingredient weights and cooking-induced nutrient retention factors.

Results: Meat-based recipes demonstrated high protein density, ranging from 38.4g to 48.5g per serving. Peynir (cheese) provided significant amino acid complementarity when combined with ancient grains like Siyez, compensating for limiting amino acids in the cereal matrix. The natural high sodium content (~3–4g/100g) of KDOTP served as an effective "salt substitute," eliminating the need for added refined salt in 90% of analyzed recipes. Basting techniques at controlled temperatures improved lipid diffusion and inhibited oxidation in animal proteins, while mantecatura in risottos ensured a homogeneous lipid distribution. Energy values ranged significantly across categories, with traditional pastries reaching up to 620 kcal per serving.

Conclusions: KDOTP functions as a key nutritional identity component rather than a simple garnish. Its application in standardized recipes supports high-quality protein intake and effective sodium management for healthy adults. Standardizing these recipes is essential for preserving culinary heritage while meeting modern nutritional standards.

Funding Sources: This research was supported by the Anadolu University Scientific Research Projects Coordination Unit under grant number #3277.