THE EFFECT OF PRODUCTION PARAMETERS ON SHALGAM JUICE QUALITY
Project no. 1191 · Status: Kapanmış · 2017
Summary
In this project, the effect of black carrot ratio (25% and 35%), initial number of lactic acid bacteria (4 log cfu/mL and 7 log cfu/mL) and temperature (20 and 25 °C) variables on the shalgam fermentation are investigated during traditional shalgam production process. During I. fermentation each day and during II. fermentation every second days total acid amount was determined, pH, lactic acid bacteria number, total mesophil aerob bacteia number and total yeast number were determined. Additionally, dry mass, sodium chloride, phenolic content and antioxidant capacity were determined using samples from the end of production. Statistical evaluations were performed. Sensory analysis were done at the end of production. While at the initial of I. fermentation lactic acid bacteria number, total mesophil aerob bacteria number and total yeast number were 6.81 log cfu/g, 6.79 log cfu/g and 6.76 log cfu/g respectively, at the end of 3 days of fermentation lactic acid bacteria, total mesophil aerob bacteria number and total yeast number were determined to be 7.61 log cfu/g, 7.45 log cfu/g and 7.41 log cfu/g respectively. While acidity was increased during fermentation, pH value was decreased correspondingly. At the end of II. fermentation total acidity pH values ranged between 8.79- 12.6 g/L and 3.29-3.60 respectively. Increasing the initial lactic acid bacteria, black carrot ratio and fermentation temperature lead to shortening of fermentation time. Daily variation of lactic acid bacteria, total mesofil aerob bacteria and total yeast numbers was found to be statistically significant. It was determined that the increase of fermentation pamaeters like initial lactic acid bacteria, initial black carrot ratio and fermentation temperature resulted in higher amount of watersoluble dry matter, total phenolic matter content and total antioaxidant activity. According to the sensory analysis result, the most favoured sample was the shalgam juice that produced using 35 % black carrot, 4 log cfu/mL initial lactic acid bacteria and 20 °C temperature fermentation parameters. Keywords: Shalgam juice, Lactic acid bacteria, Phenolic content, Antioxidant activity