The Possibilities of the Reduction of Sodium Quantity Using KCl Instead of NaCl in the Production of “Salgam Suyu” Beverage (Turkish with English Abstract)

Abstract

In this study, the possibilities of the reduction of sodium content were investigated by using KCl instead of NaCl in the production of “Şalgam suyu” or “Şalgam” beverage which is a product of lactic acid fermentation.  For this purpose, five different şalgam beverages with NaCl as control, KCl and mixtures of NaCl/KCl (3:1, 1:1, 1:3, w/w) were prepared. Qualities of şalgam beverages were determined by chemical and sensory analyses. According to the results, it was determined that şalgam beverage of acceptable quality can be produced without affecting the compositions adversely with replacing NaCl by KCl up to three-forth whereby reducing the sodium content up to 70%. The şalgam beverages produced with 3:1 and 1:1 mixtures of NaCl/KCl, and contain 26% and 47% less sodium than the control beverage respectively, were preferred as much as the control itself. Şalgam beverage produced with 1:3 mixture of NaCl/KCl, and contains 71% less sodium than the control, was preferred less than the control, but it was found to be acceptable.

Keywords

• Şalgam suyu, black carrot, NaCl, KCl, reduction of sodium  

Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları

Abstract

Bu çalışmada, şalgam suyu üretiminde NaCl yerine KCl kullanılarak sodyum miktarının azaltılma olanakları araştırılmıştır. Bu amaçla NaCl (tanık), KCl ve NaCl/KCl (3:1, 1:1, 1:3, w/w) karışımları ile beş farklı şalgam suyu üretilmiştir. Şalgam sularının kaliteleri kimyasal ve duyusal analizlerle değerlendirilmiştir. Elde edilen bulgulara göre, şalgam suyu üretiminde NaCl yerine 3/4 oranında KCl (NaCl/KCl, 1:3) kullanılarak, bileşimi olumsuz etkilemeden, kabul edilebilir kalitede şalgam suları üretilebileceği ve sodyum miktarının % 70’e kadar azaltılabileceği belirlenmiştir. NaCl/KCl’nin 3:1 ve 1:1 karışımları ile üretilen ve tanığa göre, sırasıyla, % 26 ve % 47 daha az sodyum içeren şalgam suları tanık kadar beğenilmiştir. NaCl/KCl’nin 1:3 karışımı ile üretilen ve tanığa göre % 71 daha az sodyum içeren şalgam suyu ise tanıktan daha az beğenilmiş, ancak kabul edilebilir bulunmuştur.

Keywords

• Şalgam suyu, siyah havuç, NaCl, KCl, sodyumun azaltılması 

References

1. Amerine, MA and Floessler, EB. 1976. Wınes: their sensory evaluation. W.H. Freeman and Company, San Francisco, 230 5.
2. Anonim, 1983. Gıda maddeleri muayene ve analiz yöntemleri kitabı. T.C. Tarım Orman ve Köy İşleri Bakanlığı Gıda işleri Genel Müd. No: 65, Ankara, 796 s.
3. Arıcı M ve Çağlar Ş. 2002. Hipertansiyon ve oluşturduğu sorunlar. Hacettepe Tıp Dergisi, 33(1 ): 4—9.
4. Canbaş A ve Deryaoğlu A. 1993. Şalgam suyu üretim tekniği ve bileşimi üzerinde bir araştırma. Doğa, 17:119—129.
5. Canbaş A ve Fenercioğlu H. 1984. Şalgam suyu üzerinde bir araştırma. Gıda, 9 (5): 279—286.
6. Chiou RYY. 1999. Salt tree miso fermentation using ethanol, sugars, and polyols. Journal of Food Science, 64(5): 918—920.
7. Chiou RW, Ferng S and Beuchat LFt. 1999. Fermentation of low-salt miso as affected by supplementation with ethanol. |n- ter. J. of Food Microbiology. 48: 11-20.
8. Choi SY, Beuchat LB, Perkins LM and Nakayama T. 1994. Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride. Inter. J. of Food Microbiology, 21 (4): 335-340.

9. Engstrom A, Tobelmann RC, and Albertson AM. 1997. Sodium intake trends and food choices. American J. of Clinical Nut- rition, 65(2): 704-707.
10. Fleming HP. Thompson Fil. and McFeeters HP. 1996. Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium benzoate addition. J. Food Sci., 61 (4): 832-836.
11. Gimeno O, Astiasaran I. and Bello. J. 2001a. Calcium ascorbat as a potential partial substitute tor NaCl in dry fermented sa- usage: efiect on colour, texture, and hygienic quality at different concentrations. Meat Science, 57: 23-29.
12. Gimeno O, Astiasaran I. and Bello J. 2001 b. Influence of partial replacement of NaCl with KC and CaC12 on microbiological evolution of dry lermented sausage. Food Microbiology, 18: 329-334.
13. Gou P, Guerrero L, Gelabert J and Arnau J. 1998. Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausage and in dry-cured pork loin. Meat Science, 42(1): 37-48.
14. Güven M, Karaca OB ve Hayaloğlu AA. 2001. Farklı tuzlardan hazırlanan salamuralarda tuzlanan ve olgunlaştırılan beyaz peynirlerin özellikleri. Gap ll. Tarım Kongresi, Şanlıurfa: 401 -409. '
15. Hashino T and Omura, I. 1986. Process for the preparation ol salt-free pickled vegetables. United States Patent US4614655.
16. Hsu JY, Wedral ER and Klinker WJ. 1984. Preparation of a llavored solid vegetable and vegetable juice utilizing hydrolysed protein. United States Patent US4490396. A. DERYAOĞLU 341
17. iwanczak M. Reps A, Wisniewska K. Jarrnül l and Kolakowski P. 1995. Possibility for increasing the potassium content in n- pening cheeses. Milk Sci. lnt. 50(11): 619-622.
18. llerigelen 8.1997. Sistemik arter hipertansiyonunda tedavi ilkeleri ve ilaçsız tedavi. Sistemik Arter Hipertansiyonu Sempoz- yumu. 30 Mayıs 1997. İstanbul: 19-26. _
19. Katsiari MC. Voutsinas LP, Alichanidis E and Roussis |G. 1997. Reduction of sodium content in Feta Cheese by partial subs— titution of NaCl by KCl. int Dairy Journal. 7: 465-472.
20. Katsiari MC. Voutsinas LP, Alichanidis E and Roussis IG. 1998. Manufacture of Kefalograviera Cheese with less sodium by partial replacement of NaCI with KCI. Food Chemistry. 61(1-2): 63-70.
21. Macgregor GA. 1998. Salt: blood pressure, the kidney. and other harmful effects. Nephrology Dialysis Transplantation, 13: 2471—2479.
22. Marsilio V, Campestre C, Lanza B. De Angelle M and Russi F. 2002. Sensory analysis of green table olives fermented in dil- ferent saline solutions. IV International Symposium on Olive Growing. Acta Hort. (ISHS) 586: 617-620.
23. Matsumoto S. 1999. Development of fermented foods and the role of microorganisms. Farming Japan. 33(1): 16-20.
24. Milan A, Mulatero P, Rabble F and Vegllo. F. 2002. Salt intake and hypertension therapy. J. Nephrol. 15(1): 1-6.
25. Narhinen M. Nissinen A, Penttila PL. Simonen O. Cernerud L and Puska P. 1998. Salt content labelling of foods in super
26. ' markets in Filland. Agricultural and Food Science In Filland. 7(4): 447—453.
27. Narayan MS and Venkataraman IV. 2000. Characterisation of anthocyanins derived from carrot (Daucus carota) cell culture. Food Chemistry. 70: 361-363.
28. Nicetic AGK, Bourne MC and Stamer JR. 1973. Preservation of carrots by lactic acid fermentation. J. of Food Science, 36 (1 ): 84-86. _
29. Ough CS and Amerine MA. 1988. Methods for analysis of meets and wines. John Wiley and Sons. New York. 377 s.
30. Owades JL. 1989. Method of making salt-free pickles. United States Patent US4828848.
31. Roddy KA and Marth EH. 1991. Fieducing the sodium content of foods — A Revrevv. J. of Food Protectıon, 54 (2): 136-150.
32. Reddy KA and Merth EH. 1993. Composition of cheddar cheese made with sodium chloride and potassium chloride either
33. ' singly or as mixtures. J. of Food Composition and Analysis. 6(4): 354-363.
34. Fleps A, Iwanczak M, Wisniewska K and Dajnowiec F. 1998. Processed cheeses with an increased potassium content. Milk Science lnter.. 53 (12): 690-693. '
35. Ruusunen M. Sarkka TM and Poulanne E. 2001. Saltines coarsely ground cooked ham with reduced salt content. Agricul- tural and Food Sci. in Filland. 10 (1): 27-32.
36. Ruusunen M, Vainionpaa J, Puolanne E, Lyly M, Lahteenmaki L, Niemisto M and Ahvenainen R. 20033. Effect of sodium citrate. carboxymethyl cellulose and carrageennan levels on quality characteristics of tow-salt and low-tat bologna type sausage. Meat Science. 63(1): 371-381.
37. Ruusunen M. Vainionpaa J. Puolanne E, Lyly M. Lahteenmaki L, Niemisto M and Ahvenainen R. 2003b. Physical and sen- sory properties of low-salt phosphate—freelrankturters composed with various ingredients. Meat Science. 63(1): 9-16.
38. Slama M, Susic D and Frohlich ED. 2002. Prevention of hypertension. Curr Opin Cardiol. September, 17(5): 531-536.
39. Tassou CCı Panagou EZ and Katsaboxakis KZ. 2002. Microbiological and physicochemlcal chances of naturally black olives fermented at different temperatures and NaCl levels in the brines. Food Microbiology, 19: 605-615.
40. Viander B, Maki M and Palva A. 2003. impact of low salt concentration, salt quality on natural large-scale sauercraut fermen- tation. Food Microbiology. 20: 391-395.
41. Wrolstad RE. 1993. Color and pigment analyses in fruit products. Oregon St. Univ. Agric. Exp. Stn.. Bulletin No: 624.
42. Zorriila SE and Rubiolo AC. 1999. Sensory analysis during ripening of Fynbo cheese salted with NaCl/KCl brine. Food Sci. - and Tech. international, 5 (3): 251 -254.