Physico-chemical and microbiological properties of water kefir produced from carob (Ceratonia siliqua L.) sherbet

Basit Öğe Kaydı
dc.authoridGulhan, Mehmet Fuat/0000-0003-4838-1597
dc.contributor.authorGulhan, Mehmet Fuat
dc.contributor.authorGulhan, Ayca
dc.contributor.authorDusgun, Cihan
dc.date.accessioned2024-11-07T13:32:24Z
dc.date.available2024-11-07T13:32:24Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, sugar-free (A) and sugar-added (B) formulations of carob sherbet were fermented with water kefir grains. After 48 h of fermentation, the pH and total soluble solid content level (TSS) of A and B decreased, while the titratable acidity (TA) value increased. At the end of fermentation, Ave B formulations were stored at 4 degrees C for 28 days. Fermented sherbets' 2,2 '-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity decreased with storage. A had 75.3% DPPH radical scavenging activity on day 0th, whereas B had 77.0%. B had less total phenolic content (TPC) than fermented A on day 0. TPC values decreased significantly, notably on days 21st and 28th of storage. After fermentation, A had more gallic acid, hesperidin, p-coumaric acid, rosmarinic acid, and syringic acid than B. A had 2.21% sucrose before fermentation and 0.95% after. On 14th days of storage, potassium and calcium had the greatest mineral levels. Compared to A, B gave higher microbial count values (Lactobacillus sp., Lactococcus sp. total mesophilic aerobic bacteria, and yeast) in the microbiological analysis results at the end of fermentation and during storage.
dc.description.sponsorshipAksaray University Scientific Research Projects Department [2022/012]
dc.description.sponsorshipThis study was supported by the Aksaray University Scientific Research Projects Department (Project no: 2022/012).
dc.identifier.doi10.1007/s10068-024-01682-1
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.scopus2-s2.0-85201606236
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s10068-024-01682-1
dc.identifier.urihttps://hdl.handle.net/11480/15400
dc.identifier.wosWOS:001295681600001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherKorean Society Food Science & Technology-Kosfost
dc.relation.ispartofFood Science and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectCarob sherbet
dc.subjectWater kefir
dc.subjectFermented beverage
dc.subjectFunctional food
dc.titlePhysico-chemical and microbiological properties of water kefir produced from carob (Ceratonia siliqua L.) sherbet
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu