Chickpea flour

Chickpea flour is frequently used in Indian, Pakistani, and Bangladesh cuisines. It is the main ingredient of “ruins” sold as street food in Northern Morocco. Chickpea flour contains a significant amount of protein. This flour, which is naturally dense, also has a sticky texture compared to white flour. Thus, it is also a highly effective binder. For example, it can be used when making stucco. Although it is a dense flour, it gives a light result in fries.

Teff flour

Teff, which is mostly produced in Ethiopia, is a very fine grain variety. The spongy bread of Ethiopian cuisine is also used in “injera”. Teff flour can be fermented and used in pastries such as bread, cake, cookies. Teff flour contains high levels of calcium, iron and protein. It contains five times more fiber than whole wheat flour. It is also an important source of amino acids. It does not contain gluten. It balances blood sugar and speeds up metabolism. Desserts and pastries made with Teff flour are fluffy and soft. However, it has a slightly sandy texture and can be uncomfortable while eating.

Switch to the Mediterranean (MED) Diet. According to researches, cognitive decline can be prevented by gaining some basic good health habits. Staying physically active, getting enough sleep, not smoking, having good social connections, limiting alcohol and eating a Mediterranean diet are considered crucial for maintaining cognitive fitness. Prof. Dr. Birol Saygı says we need to include the Mediterranean diet in our lives. According to the information given by Respect, the Mediterranean diet is a diet plan based on “eating” instead of a regular diet plan. This diet, which is based on the traditional cooking and eating habits of the neighboring countries of the Mediterranean, is also known as the MED Diet worldwide. Emphasizing that social life such as social life and eating in crowded environments should be supported when looking at the Mediterranean Diet style nutrition pyramid, Saygı makes the following evaluations: “As we climb the upper layers of the pyramid, the vegetable, fruit, olive oil and cereal group; seafood in the upper layer, dairy products, eggs, chicken meat in the upper layer; The top layer contains red meat and desserts. In addition to this type of diet, water consumption can also be added to the diet. “

According to the report, while the rate of those who visited the restaurant in July was 63%, this rate increased to 78% in August. I visited the hotel in the most important restaurants in the consumer while cleaning with the beginning of the subject 69% of the applications in which the most attention-haul seating with 70% oldu.metro in Turkey, the survey conducted by research firm Nielsen checks, hotel and restaurant customers Kovid-19 era behavior and their expectations were scrutinized
The research, which determines the expectations and needs of individual customers as well as hotels and restaurants, was conducted with 1,222 people in 3 cities, Ankara, Istanbul and Izmir, in July and August to analyze the change in consumer trends in two separate periods. The prominent results from the report were as follows:

Participants who went to restaurants stated that they were mostly satisfied with their experiences and their favorite measure was the distance seating arrangements. In restaurants, sterilization processes gained more importance in August (with the clarification of the toilet, table, sterilization process, etc.). In addition, the participants started to pay more attention to whether there are measures such as distance seating and avoiding crowded visitors during this period. The most prominent measure was the distance sitting arrangement (July 2020: 74%; August 2020: 71%).
The importance given to individual measures by restaurant customers was another remarkable data of the report. The main precaution that the participants paid attention to, apart from sitting at a distance, was the use of protective materials (mask, gloves, etc.) (July 2020: 64%; August 2020: 57%). This includes giving visitors disinfectants, masks and gloves (July 2020: 58%; August 2020: 64%), offering outside seating (July 2020: 55%; August 2020: 63%), contactless payment and delivery options (July 2020:% 48; August 2020: 46%) followed. In addition, regular measurement of the fever of the employees and visitors in the pandemic (July 2020 45%; August 2020 48%) and the choice of disposable cutlery (36% in July 2020; 34% in August 2020) were other important points that customers attach importance to.
Another important issue that emerged during the pandemic period was the trust of consumers in familiar places. According to the research, businesses close to the houses and known in the neighborhood are preferred more than before, on the other hand, the trust in the institutionalism of the chain restaurants continues. It is believed that corporate locations will further minimize risk. Most visited restaurants, chain restaurants (67%), mid-price range restaurants including small businesses (65%) and high-priced restaurants (33%).