INVESTIGATION OF THE EFFECT OF BULGUR ADDITION IN FERMENTED POMEGRANATE VINEGAR PRODUCTION

Abstract

In this study, microbiological, physicochemical and sensory properties of pomegranate vinegar produced from pomegranate grains were examined in the laboratory. Pomegranate vinegars produced in the study were made in two ways: bulgur added and bulgur free. Total acidity, pH, color, Brix values were measured in pomegranate vinegars produced. Coliform, yeast-mold, and lactic acid bacteria were studied in chromogenic coliform agar (CCA), Potato dextrose agar (PDA), and Man Rogosa Sharp (MRS) media, respectively. It has been observed that the pH of bulgur added vinegars varies between 3.10-3.47 during fermentation and between 2.90-3.32 for bulgur free vinegars. Dry matter values were determined as 2.2-4.0 Brix in bulgur added samples and 2.1-4.2 Brix in bulgur free samples. The total acidity of bulgur added samples ranged from 8.10-22.05 % during the fermentation period and from 6.30-13.5 0% for bulgur free samples. It has been observed that bulgur free pomegranate vinegars obtained as a result of fermentation are clearer, deteriorate later and receive more sensory acclaim. It has been determined that the addition of bulgur during vinegar production does not provide an advantage.

Keywords

• Pomegranate vinegar
• Bulgur added vinegar
• Fermentation
• Sensory properties

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