The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalg
Küçük Resim Yok
Tarih
2021
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Şalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its\rname from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain\rturbidity and sour taste. This research was carried out to determine the effect of using an\rautochthonous starter culture and purple carrot size in şalgam production. For this purpose, with the\rdirect production process, purple carrot in two different sizes (4 cm horizontally cut purple carrot\ror 12 cm vertically cut purple carrot) and şalgam with the addition of 3% L. plantarum was\rproduced. The added starter culture enabled the fermentation to start quickly and the maximum total\racidity and LAB count was reached earlier. Besides, the addition of starter culture significantly\raffected the overall composition of şalgam. In the production of shalgam beverage, the use of\rhorizontally cut purple carrot and L. plantarum as an autochthonous starter culture can be\rrecommended
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
9
Sayı
10
