Although snail meat is an important source of protein in terms of human nutrition, it has found a place in the eating and drinking culture of very few communities. Consumption of snail meat is socially accepted in many parts of the Cyprus. It is called as “Garavolli” by the Cypriot people and is also one of the most delicious appetizers. This research is important in determining the consumption behaviour of the people of the Northern Cyprus and determining their preferences depending on cooking methods. According to the results of this study, 32.7% of the participants do not consume snail meat, while 67.3% of them consume snail meat. It is consumed more at home (41.3%), compared to consuming at restaurants (38.1%). While 47% of participants consuming preferred to consume as boiled (with olive oil and vinegar), 3.8% of them preferred to consume as grilled. The most preferred method of cooking is boiling then dipping it to olive oil and vinegar. As we see from the answers, habits directly effect on preference to consume or not to consume the snail meat.

The present study examined the physicochemical properties, antioxidant activity (DPPH, ABTS, and FRAP), and sensory properties of aronia marmalades prepared with different cooking methods (CM) (boiled (B) and pressure-boiled (PB)) by adding sugar (S) and stevia prebiotic fiber sweetener (SP). Ash, reducing sugar, sucrose, viscosity, L*, a*, b*, C*, and H° values, and total sugar content of aronia pulp and marmalades differed significantly by cooking method and sweetener type (ST). Hydroxymethylfurfural could not be detected in aronia pulp and marmalades. Concerning CM, TPC (total phenolic content) and TMA (total monomeric anthocyanin) values were found to be significantly higher in PB cooking than in the B cooking method. On the other hand, TFC (total flavanoid content) was statistically higher in boiled marmalades. According to CM, the DPPH antioxidant activity of marmalades was significantly higher in B marmalades. The TPC, TMA, TFC, and antioxidant properties of marmalades differed sigficantly by ST. The TPC of marmalades prepared with SP addition was higher than that of S-added marmalades and control. According to ST, whereas the antioxidant activities (DPPH, ABTS, and FRAP) of S and SP-added marmalades were lower compared to the control, the antioxidant activities determined by DPPH and ABTS among S and SP-added marmalades were higher in SP-added marmalades. The panelists gave the highest scores to BSC (boiled S-added marmalade). Considering the overall acceptance scores, the second highest score was given to BST (boiled SP-added marmalade). In other words, in terms of sensory evaluation, boiled marmalades received higher overall acceptance scores, while PBST (PB SP-added marmalade) received the lowest scores. According to these results, astringency components decrease with cooking in an open vessel. Furthermore, it can be said that sugar masks this astringent taste.