Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)

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dc.authoridTanguler, Hasan/0000-0001-6425-9896
dc.authoridagcam, erdal/0000-0002-2677-2020
dc.contributor.authorTanguler, Hasan
dc.contributor.authorCankaya, Akkiz
dc.contributor.authorAgcam, Erdal
dc.contributor.authorUslu, Hasan
dc.date.accessioned2024-11-07T13:32:12Z
dc.date.available2024-11-07T13:32:12Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipNigde Omer Halisdemir University [FEB 2017/25-BAGEP]
dc.description.sponsorshipWe would like to thank Nigde Omer Halisdemir University, Scientific Research Projects Unit (Project no: FEB 2017/25-BAGEP) for its support and Doganay Gida for its raw material support.
dc.identifier.doi10.1016/j.fbio.2021.100973
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85102655818
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2021.100973
dc.identifier.urihttps://hdl.handle.net/11480/15268
dc.identifier.volume41
dc.identifier.wosWOS:000663353200014
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.subjectFermentation temperatures
dc.subjectProduction methods
dc.subject3D molecular demonstration of lactic acid
dc.subjectPhenolic contents
dc.subjectPseudo second order model
dc.subjectShalgam
dc.titleEffect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)
dc.typeArticle

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