Şalgam Suyunun Depolanması Sırasındaki Kalite Özellikleri Üzerine Üretim Yöntemi ve Sıcaklığının Etkisi

Year 2022, Volume: 20 Issue: 1, 20 - 29, 03.04.2022

Hasan Tangüler Selin Özge Dinç , Gülbahar Ekenel Dilay Asena Aytekin Cansu Şimşek Hatice Ataklı

https://doi.org/10.24323/akademik-gida.1097814

Cited By: 3

Abstract

Şalgam suyu, son dönemde yüksek üretim ve tüketim potansiyeline sahip fermente bir Türk içeceğidir. Bu potansiyele rağmen şalgam suyunun üretimi için belirli bir sistem ve sıcaklık yoktur. Bu nedenle bu çalışmada, 25 ve 35°C'de iki üretim prosesi (geleneksel ve hızlı prosesler) kullanılarak elde edilen şalgam sularında 4 aylık depolama süresince meydana gelen bazı değişimler tartışılmıştır. Özellikle kalite ve çekiciliği etkileyen renk değerlerindeki değişimler üretim yöntemi, sıcaklık ve depolamadan etkilenmiştir. En yüksek a* ve b* değerleri, hızlı proses kullanılarak 25°C'de (sırasıyla 5.61 ve 0.12) üretilen numunelerde bulunurken, en düşük değerler 35°C'de geleneksel yöntemle elde edilenlerde bulunmuştur. L* değeri depolama ile değişim göstermiştir. Ayrıca depolama ile antosiyanin miktarı azalırken toplam antioksidan miktarı artmıştır. Ek olarak, sıcaklıklar karşılaştırıldığında, şalgam suyu 35°C'de genel olarak daha yüksek toplam aerobik mezofilik bakteri sayısı göstermiştir. İki farklı sıcaklıkta ve iki farklı yöntemle üretilen tüm numunelerde, depolama sonunda laktik asit bakteri sayısında azalma gözlenmiştir. Tüm değişiklikler göz önüne alındığında, şalgam suyunun herhangi bir ısıl işlem veya koruyucu madde kullanılmadan 4 ay veya daha uzun süre oda koşullarında saklanmasının uygun olmayacağı söylenebilir.

Keywords

Şalgam suyu, Depolama, Farklı üretim yöntemleri, Sıcaklık, Kalite

Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage

Abstract

Shalgam has been a fermented beverage produced in high amounts and consumed widely in Turkey in recent years. Despite its potential, there is no specific processing method or temperature for the production of shalgam beverages. Therefore, in this study, some changes in shalgam obtained by using two production processes (conventional and rapid processes) at 25 and 35°C were monitored during 4 months of storage. In particular, changes in color values that might affect product quality and attractiveness were influenced by production method, temperature and storage time. The highest a* and b* color values were found in samples produced by using the rapid process at 25°C (5.61 and 0.12, respectively) while the lowest values were found in those manufactured by the conventional method at 35°C. The L* values of beverages changed by storage time. In addition, while the content of anthocyanins decreased by storage time, the content of total antioxidants increased. Additionally, when production temperatures were compared, total aerobic mesophilic bacteria counts in shalgam beverages were higher at 35°C than 25°C. All samples produced at two different temperatures and with two different methods showed a decrease in the number of lactic acid bacteria at the end of storage time. Considering all the changes, it could be concluded that it would be inappropriate to store shalgam beverages at room temperature for 4 months or longer without using any heat treatment or preservative.

Keywords

Shalgam beverages, Storage, Different production methods, Temperature, Quality

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