Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam). (June 2021)

• Record Type: Journal Article
• Authors: Tanguler, Hasan; Cankaya, Akkiz; Agcam, Erdal; Uslu, Hasan
• Is Part Of: Food bioscience. Volume 41(2021)
• Publication Date: 2021-06
• Subjects: Fermentation temperatures -- Production methods -- 3D molecular demonstration of lactic acid -- Phenolic contents -- Pseudo second order model -- Shalgam; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.100973
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: This study is a paper in which compared the effect of fermentation temperature on antioxidant activity, anthocyanin profiles and phenolic compounds of Shalgam were investigated. 3D-molecular demonstration of lactic acid, which is the main molecule in Shalgam, was realized. As the fermentation temperature increased, titration acidity increased faster, and thus the fermentation time was shortened. Total phenolic content and anthocyanin profiles were higher in Shalgams produced by traditional method, while antioxidant activity was found to be lower. Moreover, for total phenolics, anthocyanin profiles and antioxidant activity, and minimum scores for sensory analysis, the lowest values were generally determined in Shalgams produced by both methods at 10 °C. It could be said that Shalgam fermented higher than 10 °C was more acceptable for consumers. This study is important in terms of showing that Shalgam can be produced in a shorter time in accordance with the standards. Experimental fermentation procedure, the production rate of the fermentation was studied as a kinetic character. Pseudo first order and Pseudo second order models were applied. PSO was fitted well to fermentation production rate.