Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study is a paper in which compared the effect of fermentation temperature on antioxidant activity, anthocyanin profiles and phenolic compounds of Shalgam were investigated. 3D-molecular demonstration of lactic acid, which is the main molecule in Shalgam, was realized. As the fermentation temperature increased, titration acidity increased faster, and thus the fermentation time was shortened. Total phenolic content and anthocyanin profiles were higher in Shalgams produced by traditional method, while antioxidant activity was found to be lower. Moreover, for total phenolics, anthocyanin profiles and antioxidant activity, and minimum scores for sensory analysis, the lowest values were generally determined in Shalgams produced by both methods at 10 degrees C. It could be said that Shalgam fermented higher than 10 degrees C was more acceptable for consumers. This study is important in terms of showing that Shalgam can be produced in a shorter time in accordance with the standards. Experimental fermentation procedure, the production rate of the fermentation was studied as a kinetic character. Pseudo first order and Pseudo second order models were applied. PSO was fitted well to fermentation production rate.
Açıklama
Anahtar Kelimeler
Fermentation temperatures, Production methods, 3D molecular demonstration of lactic acid, Phenolic contents, Pseudo second order model, Shalgam
Kaynak
Food Bioscience
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
41
