Lactobacillus plantarum AK4-11 ve Farklı Üzüm Çeşitlerinin Hardaliye Üzerine Etkisi

Abstract

Bu makale Lactobacillus plantarum AK4-11 ve farklı üzüm çeşitlerinin hardaliyenin bazı özellikleri üzerindeki etkisini açıklamaktadır. Elde edilen sonuçlar üzüm çeşitlerinin fermantasyon süresince pH’yı etkilemediğini ancak kırmızı üzüm kullanımının 90 gün depolama sonrasında pH’yı yükselttiğini pH 4.10 göstermiştir. Diğer taraftan beyaz üzüm kullanımı ile 14 günlük fermantasyon sonunda 12.90 ile 14.00 arasında daha yüksek briks değeri ölçülmüştür. Kırmızı üzümle üretilen hardaliye örneklerinin renk ölçüm sonuçlarına göre renk yoğunluğu ve kırmızılık değerleri yüksek sırasıyla 2.01-2.90 ve 41.84-44.50 ve sarılık değeri ise düşük 41.71-43.15 bulunmuştur. Hardaliye örneklerinin kırmızı üzüm ile üretilmesi fenolik bileşenlerde artışa sebep olmuştur. Bu çalışmanın sonuçları, L. plantarum AK4-11 ve farklı üzüm çeşitleri kullanılarak yapılan üretimin hardaliyenin bazı kalite parametrelerini etkilediğini ortaya koymuştur

Keywords

• Hardaliye
• Probiyotik
• Üzüm
• Fenolik bileşikler

Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye

Abstract

This article reports the effects of using Lactobacillus plantarum AK4-11 and different grape varieties on some properties of hardaliye. The results showed that grape variety did not have any effect on pH during fermentation period, but using red grapes resulted in higher pH 4.10 in hardaliye after 90 day storage. On the other hand using white grape resulted in higher brix values ranged from 12.90 to 14.00 at the end of the 14th day of fermentation. The colour results indicated that CI and redness values were higher 2.01-2.90 and 41.84-44.50, respectively and yellowness values were lower 41.71-43.15 in hardaliye samples produced with red grapes. Using red grapes also increased the amount of phenolic compounds in hardaliye samples. Results of this study indicated that using L. plantarum AK4-11 and different grape varieties in hardaliye manufacture affected some quality parameters of hardaliye

Keywords

• Hardaliye
• Probiotic
• Grape
• Phenolic compounds

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