Kardinal Üzümü, Napolyon Kirazı, Mürdüm Eriği, Kivi ve Şeftali Meyvelerinden Doğal Fermantasyonla Sirke Üretim Potansiyeli: Fizikokimyasal ve Duyusal Özellikler

Year 2022, , 54 - 62, 03.04.2022

Hale İnci Öztürk

https://doi.org/10.24323/akademik-gida.1097836

Cited By: 1

Abstract

Bu çalışmada, sirke üzerine artan tüketici talebini karşılamak amacıyla farklı meyve kaynaklarından geleneksel yöntemle üretilen sirkelerin değerlendirilmesi amaçlanmıştır. Bu amaçla, Kardinal üzümü (KU), Napolyon kirazı (KR), mürdüm eriği (ER), kivi (KW) ve şeftali (SF) kullanılarak geleneksel yöntemle beş farklı meyve sirkesi üretilmiştir. Örneklerin bazı fizikokimyasal özellikleri (asetik asit içeriği, pH’sı, toplam çözünür kuru madde içeriği ve renk değerleri) ve duyusal özellikleri incelenmiştir. Sirke örneklerinin asetik asit içeriği %0.53-3.23 arasında belirlenmiş olup, pH değerleri ise 2.93-3.63 arasında tespit edilmiştir. En yüksek asetik asit içeriği KU sirkesinde gözlemlenirken, KR sirkesinin ise en düşük asetik asit içeriğine sahip olduğu belirlenmiştir. Bununla birlikte, örneklerin 2.50-3.70°Brix arasında toplam çözünür kuru madde içeriğine sahip olduğu belirlenmiştir. En düşük Brix değeri ER sirkesinde iken KU ve SF sirkelerinde en yüksek tespit edilmiştir. Renk profili analizi sonuçlarına göre, en parlak sirkeler KW, KU ve ER sirkeleri olmuş, örneklerin sarılık değeri 13.19-26.60 arasında bulunmuş ve en yüksek kırmızılık değeri ise 17.60 ile KR sirkesinde belirlenmiştir. Duyusal değerlendirme sonucuna göre örnekler arasında en yüksek genel izlenim skoru KW sirkesinde belirlenmiş olup bunu SF ve ER sirkeleri izlemiştir.

Keywords

Doğal fermantasyon, Meyve sirkeleri, Renk analizi, Fizikokimyasal özellikler, Duyusal değerlendirme

Thanks

Bu çalışmadaki bazı analizlerin gerçekleştirilmesine yardımcı olan Dr. Edibe Rabia ÖZKAN’a ve sirke üretiminde yardımlarını esirgemeyen Nigar ÖZTÜRK’e teşekkürlerimi sunarım.

Vinegar Production Potential of Cardinal Grape, Napoleon Cherry, Damson Plum, Kiwi, and Peach Fruits by Natural Fermentation: Physicochemical and Sensorial Properties

Abstract

Vinegars are produced from different fruit sources to meet their increasing consumer demand. In this study, five different fruit vinegars were produced by natural fermentation using Cardinal grape (KU), Napoleon cherry (KR), damson plum (ER), kiwi (KW), and peach (SF). Some physicochemical properties of vinegars such as their acetic acid content, pH, total soluble dry matter content, and color values and sensory characteristics were determined. The acetic acid content of fruit vinegars was between 0.53-3.23%, and their pH values were between 2.93-3.63. While the highest acetic acid content was found in KU vinegar, KR vinegar had the lowest acetic acid content. Besides, vinegars had a total soluble dry matter content between 2.50-3.70°Brix. While the lowest Brix value was determined in ER vinegar, KU and SF vinegars had the highest Brix value. Results of color profile analysis indicated that the brightest vinegars were KW, KU, and ER vinegars, and samples had a yellowness value between 13.19-26.60, and the highest redness value of 17.60 was found for KR vinegar. Based on the sensory evaluation test, the highest overall impression score among the samples was determined in KW vinegar, followed by SF and ER vinegars.

Keywords

Natural fermentation, Fruit vinegars, Color analysis, Physicochemical properties, Sensory evaluation

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