Effect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage

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dc.authorid0000-0003-1537-2416
dc.authorid0000-0001-6425-9896
dc.contributor.authorTanguler, Hasan
dc.contributor.authorUtus, Demet
dc.contributor.authorErten, Huseyin
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2014
dc.departmentNiğde ÖHÜ
dc.description.abstractIn this study, the effect of black carrot size on the quality of shalgam was researched. For this purpose, the experiments of shalgam production using traditional production method were carried out by cutting black carrots 3, 6 and 9 cm and also lengthwise in size. Dough fermentation was done for 3 days and carrot fermentation for 9 days. According to the results obtained from the ready-to-serve shalgams; total acidity as lactic acid were found between 7.15 to 7.75 gm/L, lactic acid between 5.6 to 6.3 gm/L, pH between 3.45 to 3.53, anthocyanin as cyanidine-3-glycoside between 120.18 to 145.6 mg/L, total phenolic compunds as OD280 between 23.3 to 28.99. Sensory analysis showed that the most preferred sample was the one done by using 3 cm size of black carrot. The results stated that the smaller size of black carrot usage favourably affected the anthocyanin content, phenolic composition and sensory properties of shalgam.
dc.description.sponsorshipCukurova University Academic Research Projects Unit [ZF2007YL40]
dc.description.sponsorshipThe authors thank Cukurova University Academic Research Projects Unit (Project no: ZF2007YL40) for their financial support.
dc.identifier.endpage653
dc.identifier.issn0972-5938
dc.identifier.issn0975-1068
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84908095682
dc.identifier.scopusqualityQ2
dc.identifier.startpage647
dc.identifier.urihttps://hdl.handle.net/11480/4117
dc.identifier.volume13
dc.identifier.wosWOS:000345056800002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherNATL INST SCIENCE COMMUNICATION-NISCAIR
dc.relation.ispartofINDIAN JOURNAL OF TRADITIONAL KNOWLEDGE
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBlack carrot
dc.subjectSize
dc.subjectShalgam
dc.subjectFermented beverage
dc.subjectLactic acid fermentation
dc.titleEffect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage
dc.typeArticle

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