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In the developing world, protein-containing foods are gaining importance as healthy food. Chicken meats are low-cost protein sources worldwide and are rich in water-soluble B group vitamins. Therefore, from a nutritional point of view, primary data on the vitamin composition of these thermally processed foods are required. In our country, boiled and fried chicken meats are frequently consumed. However, there is insufficient data on the loss of vitamins in meats through cooking. This study aimed to determine the vitamin B1, B2, and B3 levels of selected chicken parts using two different cooking techniques, boiled and fried, and evaluate the cooking losses of these vitamins in chicken meat. Vitamin B1, B2, and B3 contents in each raw and cooked chicken sample were determined by the HPLC device. All chicken meats' vitamin B1, B2, and B3 content were significantly decreased after boiling and frying (p<0.05). The boiling method's average cooking loss of vitamin B1, B2, total vitamin B3, nicotinic acid, and nicotinamide in chicken meats was 53%, 43%, 31%, 58%, and 18% respectively. By frying, it was 24%, 50%, 42%, 78% and 40%, respectively. The nicotinamide content of all samples was considerably higher than nicotinic acid. The highest cooking losses were determined in nicotinic acid. [ABSTRACT FROM AUTHOR]

Today, different reasons such as people's interest in different cultures, their increasing awareness about healthy life, their tendency to natural foods and their desire to experience gastronomic experiences increase the demand for local cuisines. In our country, especially in recent years, gastronomy competitions and herb festivals also significantly affect the tourism attraction of the region where they are held. A wide variety of food plants that grow abundantly in rich floristic areas such as Ida Mountain, Madra Mountain and Ulus Mountain in Balıkesir province are an important gastronomically important resource. In this study; Edible herbs that grow naturally in Balıkesir have been identified and the dishes used by the local people and other ethnobotanic uses have been revealed. As a result of the research, it was determined that 45 genera and 56 taxa belonging to 21 families were used in food. It has been observed that the leaves and aboveground parts are used more in food. Roasting (from 36 taxa), herbs (from 24 taxa) and salad (from 22 taxa) are the most common types of dishes made from wild herbs, while the least-cooked meals are whipping (from 3 taxa), pouring (from 1 taxon), and stuffing (from 1 taxon). has been placed. In addition, it was determined that one species (Foeniculum vulgare) was used as a spice and 8 species were used medicinally, except for herb dishes. When we look at the consumption patterns and cooking techniques of herbs, it has been seen that mostly salad, olive oil roasting and boiling cooking methods are used. [ABSTRACT FROM AUTHOR]