Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process

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dc.authoridTanguler, Hasan/0000-0001-6425-9896
dc.contributor.authorTanguler, Hasan
dc.contributor.authorSener, Selin
dc.date.accessioned2024-11-07T13:25:04Z
dc.date.available2024-11-07T13:25:04Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape (Tarsus beyazi) juice and metabolic products of the yeast Williopsis saturnus. For this reason, two trials were conducted. First, the effect of different inoculation ratios and low fermentation temperatures at different times was examined. In naturally flavoured beverages, there was generally a decrease in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio. The panellists chose b-15d (1 x 106 cells/mL W. saturnus yeast addition, 15 days fermentation) and then c15d (1 x 107 cells/mL W. saturnus yeast addition, 15 days fermentation) the most out of different beverages produced. Fermentation performed with yeasts inoculated at the rate of 1 x 106 and 1 x 107 cells/mL for 15 days was selected for the second trials based on both general and sensory analyses. For this reason, these beverages, which were most preferred by the panellists, were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO2 with the post-mix method. Brix, sucrose, glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice, which is given importance by consumers. As in naturally flavoured beverages, carbonated beverages also decreased in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time. In addition, the c-15d natural flavoured carbonated beverage (1 x 107 cells/mL W. saturnus yeast addition, 15 days fermentation) was more favoured by the panellists than the commercially purchased carbonated beverage. The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.
dc.description.sponsorshipScientific Research Projects Coordination Unit of Nigde Omer Halisdemir University [GTB 2018/02-BAGEP]; Gulsoy carbonated drinks limited company (Nigde, Turkey)
dc.description.sponsorshipThis study was supported by the Scientific Research Projects Coordination Unit of Nigde Omer Halisdemir University within the scope of GTB 2018/02-BAGEP. The authors thank the Gulsoy carbonated drinks limited company (Nigde, Turkey) for its CO2 support and, Prof Dr Murat YILMAZTEKIN (Inonu University) , Dr Erdal AGCAM and Prof Dr Hasan USLU for support, assistance in some analyses and critical reading, respectively.
dc.identifier.doi10.1016/j.fbio.2022.101750
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85129724871
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2022.101750
dc.identifier.urihttps://hdl.handle.net/11480/14465
dc.identifier.volume48
dc.identifier.wosWOS:000803794800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectWilliopsis saturnus
dc.subjectTarsus beyazi
dc.subjectNaturally flavoured beverage
dc.subjectCarbonated beverage
dc.subjectCold fermentation
dc.subjectPseudo-second-order model
dc.titleProduction of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process
dc.typeArticle

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