Yıl 2019, Cilt 44 , Sayı 6, Sayfalar 1136 - 1147 2019-10-06

BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA
A RESEACRH ON THE PRODUCTION OF VINEGAR BEVERAGE ENRICHED WITH SPICE EXTRACTS

Esra Terakye [1] , Merve Gözde Bayrakdar [2] , Senem SUNA [3] , Ömer Utku ÇOPUR [4]


Bu çalışmada, zencefil, karanfil, tarçın, karabiber, zerdeçal ve kakule ile hazırlanan baharat kombinasyonları (K, 5B) (%5), kaynar suda 10 dk demlenmiş ve elde edilen ekstraktlara elma sirkesi (1.2mL/100 mL) ile sitrik asit (0.1g/100 mL) eklenerek tüketime hazır, yeni bir fonksiyonel içeceğin üretilmesi amaçlanmıştır. Sirkeli içecek çeşitleri, sakkaroz (6.78 g/100 mL), stevia (0.025 g/100 mL), aspartam (0.008 g/100 mL) ve asesülfam-K (0.008 g/100 mL) ilavesi ile üretilmiştir. Ürünler 200 mL’lik cam şişelere doldurularak, 98°C’de 15 dk pastörize edilmiştir. Örneklerin antioksidan kapasitesi in vitro sindirim sürecinde incelendiğinde, en yüksek değerin stevia eklenen K kodlu örnekten elde edildiği görülmüştür (FRAP, CUPRAC, DPPH yöntemleri ile sırasıyla 640.05±7.26, 559.77±9.26 ve 523.46±16.95µmol troloks/mL suda çözünür kuru madde). Tüm örnekler renk, görünüş, koku, tat ve genel kabul edilebilirlik kriterlerine göre duyusal olarak beğenilmiş olup, sirkenin çeşitli baharat ekstraktları ve tatlandırıcılar ile birlikte kullanılması, alternatif bir soğuk içeceğin üretimine olanak sağlamıştır. 

In this study, combinations of ginger, clove, cinnamon, black pepper, turmeric and cardamom (K, 5B) (5%) were brewed in boiling water for 10 min, then apple cider vinegar (1.2mL/100 mL) and citric acid (0.1g/100 mL) was added to extracts for processing a ready to drink, new functional beverage. Beverages were produced by the addition of sucrose (6.78g/100 mL), stevia (0.025g/100mL), aspartame (0.008g/100 mL) and acesulfame-K (0.008g/100 mL). Products were filled into 200 mL glass bottles and pasteurized at 98°C for 15 min. Antioxidant capacity was examined during in vitro digestion, and the highest value was obtained from K coded stevia added sample (640.05±7.26, 559.77±9.26, 523.46±16.95 µmol trolox/mL soluble solid content respectively from FRAP, CUPRAC, DPPH methods). All samples were sensorially accepted, according to color, appearance, odor, taste, overall acceptability criterias and the usage of vinegar with various spice extracts and sweeteners enabled the production of an alternative cold drink.

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Birincil Dil tr
Konular Fen
Yayımlanma Tarihi 2019
Bölüm Makaleler
Yazarlar

Yazar: Esra Terakye
Kurum: BURSA ULUDAĞ ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Yazar: Merve Gözde Bayrakdar
Kurum: BURSA ULUDAĞ ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Yazar: Senem SUNA (Sorumlu Yazar)
Kurum: BURSA ULUDAĞ ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Yazar: Ömer Utku ÇOPUR
Kurum: BURSA ULUDAĞ ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 6 Ekim 2019

Bibtex @araştırma makalesi { gida571128, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {1136 - 1147}, doi = {10.15237/gida.GD19085}, title = {BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA}, key = {cite}, author = {Terakye, Esra and Bayrakdar, Merve Gözde and SUNA, Senem and ÇOPUR, Ömer Utku} }
APA Terakye, E , Bayrakdar, M , SUNA, S , ÇOPUR, Ö . (2019). BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA. Gıda , 44 (6) , 1136-1147 . DOI: 10.15237/gida.GD19085
MLA Terakye, E , Bayrakdar, M , SUNA, S , ÇOPUR, Ö . "BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA". Gıda 44 (2019 ): 1136-1147 <https://dergipark.org.tr/tr/pub/gida/issue/49361/571128>
Chicago Terakye, E , Bayrakdar, M , SUNA, S , ÇOPUR, Ö . "BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA". Gıda 44 (2019 ): 1136-1147
RIS TY - JOUR T1 - BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA AU - Esra Terakye , Merve Gözde Bayrakdar , Senem SUNA , Ömer Utku ÇOPUR Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19085 DO - 10.15237/gida.GD19085 T2 - Gıda JF - Journal JO - JOR SP - 1136 EP - 1147 VL - 44 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19085 UR - https://doi.org/10.15237/gida.GD19085 Y2 - 2019 ER -
EndNote %0 Gıda BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA %A Esra Terakye , Merve Gözde Bayrakdar , Senem SUNA , Ömer Utku ÇOPUR %T BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 6 %R doi: 10.15237/gida.GD19085 %U 10.15237/gida.GD19085
ISNAD Terakye, Esra , Bayrakdar, Merve Gözde , SUNA, Senem , ÇOPUR, Ömer Utku . "BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA". Gıda 44 / 6 (Ekim 2019): 1136-1147 . https://doi.org/10.15237/gida.GD19085
AMA Terakye E , Bayrakdar M , SUNA S , ÇOPUR Ö . BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA. GIDA. 2019; 44(6): 1136-1147.
Vancouver Terakye E , Bayrakdar M , SUNA S , ÇOPUR Ö . BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA. Gıda. 2019; 44(6): 1147-1136.