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

Year 2005, Volume: 30 Issue: 5, - , 01.10.2005

Ahmet Deryaoğlu

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 

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