A modern interpretation of an Ottoman delight: Sensory analysis of tamarind sherbet and tamarind iced tea

Tamarind, widely consumed as both a sherbet and medicine during the Ottoman period, has declined in the modern era. This study addresses the transformation of traditional Ottoman tamarind sherbet into a modern beverage format. This study aims to contribute to the sustainability of gastronomic heritage by repositioning a traditional product to align with modern preferences. The study contributes to the gastronomy literature on the modernization of traditional products and consumer preferences. The limited number of studies on the development of traditional drinks makes this research unique from both academic and sectoral perspectives. Using a quantitative approach, sensory analysis and hedonic tests were conducted with 84 untrained panelists to directly assess consumer perception and acceptability. Three different formulations were evaluated: original, simplified, and modernized. Results revealed that the modernized product achieved the highest overall consumer acceptability and an economically viable product profile. Since the physicochemical and microbiological analyses of the product developed in this study were not conducted, the shelf life, nutritional value, and health effects of the product have not been scientifically demonstrated. It is recommended that physicochemical and microbiological analyses of the tamarind iced tea product be performed in future studies.