Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods

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dc.contributor.authorÖztürk, Muhittin
dc.date.accessioned2024-11-07T13:16:59Z
dc.date.available2024-11-07T13:16:59Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study focused on the determination of quality characteristics of homemade organic vinegars (apple, red hawthorn and yellow hawthorn) which were produced with double fermentation (ethyl alcohol and acetic acid fermentation) method by spectroscopy (UV/Fourier transform infrared) and rheology technique. These absorbance peak values are associated with organic acids and phenolic compounds were determined as an important parameter in the quality evaluation of vinegars. It was determined that the flow curves of all vinegars are compatible with the non-Newtonian flow, which is the behaviour of thickening (dilatant) fluids. From the obtained results, it was thought that the antioxidant and anti-bacterial effect of yellow hawthorn vinegar would be higher due to its higher acetic acid and phenolic compound content compared to the others.
dc.identifier.doi10.29130/dubited.882634
dc.identifier.endpage1506
dc.identifier.issn2148-2446
dc.identifier.issue4
dc.identifier.startpage1493
dc.identifier.trdizinid498614
dc.identifier.urihttps://doi.org/10.29130/dubited.882634
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/498614
dc.identifier.urihttps://hdl.handle.net/11480/12687
dc.identifier.volume9
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofDüzce Üniversitesi Bilim ve Teknoloji Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectBahçe Bitkileri
dc.subjectKimya
dc.subjectTıbbi
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleDetermination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods
dc.typeArticle

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