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    Influence of addition of different amounts of black carrot (Daucus carota) on shalgam quality
    (WFL Publisher Ltd., 2014) Tangüler, Hasan; Gunes G.; Erten H.
    Shalgam (salgam), is a traditional Turkish lactic acid-fermented beverage. It is produced from the lactic acid fermentation of black carrot the main raw material, rock salt, sourdough, bulgur flour, turnip, and drinkable water. The aim of this study was to evaluate the influence of addition of different amounts (10%, 12.5%, 15%, 17.5%, and 20%) of black carrot (Daucus carota) on shalgam quality using traditional method. According to the results, increasing the quantity of black carrot rose the levels of total acidity, solids, ash, colour intensity, total phenolic compounds (OD280) and colour index. There was significant relation between the amount of black carrot used and the amount of those substances. The total acidity expressed as lactic acid varied from 4.95 to 7.45 g/L and pH from 3.39 to 3.49 at the end of fermentation. Total lactic acid bacteria, total mesophilic aerobic bacteria and total yeast counts reached generally maximum numbers on the 4th day of fermentation, then a decrease was observed. Coliform bacteria gradually declined during the fermentation. No coliform bacteria were isolated at the end. According to sensory evaluation, the most preferred samples were 17.5% and 20% carrot additions, whereas, sample A with 10% of black carrot did not have an overall acceptance. Increasing amount of black carrot increased to overall acceptability of shalgams by all panelists. Eventually, it could be stated that black carrot must be used at least in the rate of 15% for the production of shalgam beverage. That amount will reduce production costs of manufacturers.
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    Microbial, chemical and sensory properties of shalgams made using different production methods
    (John Wiley and Sons Ltd, 2015) Tanguler H.; Saris P.E.J.; Erten H.
    BACKGROUND: Shalgam is a traditional Turkish lactic acid fermented beverage. This study examined the microbial, chemical and sensory characteristics of shalgams produced by various methods. RESULTS: Different production methods using traditional method (dough fermentation and carrot fermentation), direct method (without dough fermentation) and with the addition of starter cultures were applied to produce shalgams. The final amounts of total acidity as lactic acid (6.33-9.22 g L-1), pH (3.42-3.55), the counts of lactic acid bacteria (7.43-7.74 log CFU mL-1), total mesophilic aerobic bacteria (7.03-7.46 log CFU mL-1), yeasts (6.96-7.50 log CFU mL-1) and non-Saccharomyces yeasts (4.21-5.19 log CFU mL-1) were found. Lactobacillus plantarum and then Lb. buchneri were the most frequently isolated bacteria in shalgam samples. Sensory evaluation of shalgams showed that sample produced using traditional method with starter additions obtained highest scores. CONCLUSION: This study showed that addition of starter lactic acid bacteria cultures improved the quality of shalgams. Analysis of the results indicated that the direct method for the production of shalgam is not preferable. The data obtained can be useful for industrial shalgam producers. © 2014 Society of Chemical Industry.