Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage

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dc.contributor.authorTangüler, Hasan
dc.contributor.authorDinç, Selin Özge
dc.contributor.authorEkenel, Gülbahar
dc.contributor.authorAytekin, Dilay Asena
dc.contributor.authorŞimşek, Cansu
dc.contributor.authorAtaklı, Hatice
dc.date.accessioned2024-11-07T10:39:54Z
dc.date.available2024-11-07T10:39:54Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractShalgam has been a fermented beverage produced in high amounts and consumed widely in Turkey in recent years. Despite its potential, there is no specific processing method or temperature for the production of shalgam beverages. Therefore, in this study, some changes in shalgam obtained by using two production processes (conventional and rapid processes) at 25 and 35°C were monitored during 4 months of storage. In particular, changes in color values that might affect product quality and attractiveness were influenced by production method, temperature and storage time. The highest a* and b* color values were found in samples produced by using the rapid process at 25°C (5.61 and 0.12, respectively) while the lowest values were found in those manufactured by the conventional method at 35°C. The L* values of beverages changed by storage time. In addition, while the content of anthocyanins decreased by storage time, the content of total antioxidants increased. Additionally, when production temperatures were compared, total aerobic mesophilic bacteria counts in shalgam beverages were higher at 35°C than 25°C. All samples produced at two different temperatures and with two different methods showed a decrease in the number of lactic acid bacteria at the end of storage time. Considering all the changes, it could be concluded that it would be inappropriate to store shalgam beverages at room temperature for 4 months or longer without using any heat treatment or preservative. © 2022 by the authors.
dc.identifier.doi10.24323/akademik-gida.1097814
dc.identifier.endpage29
dc.identifier.issn1304-7582
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85130812009
dc.identifier.scopusqualityQ4
dc.identifier.startpage20
dc.identifier.trdizinid1144846
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1097814
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1144846
dc.identifier.urihttps://hdl.handle.net/11480/11283
dc.identifier.volume20
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectDifferent production methods
dc.subjectQuality
dc.subjectShalgam beverages
dc.subjectStorage
dc.subjectTemperature
dc.titleEffect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage
dc.title.alternativeŞalgam Suyunun Depolanması Sırasındaki Kalite Özellikleri Üzerine Üretim Yöntemi ve Sıcaklığının Etkisi
dc.typeArticle

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