Şalgam suyunun kalitesi üzerine üretim parametrelerinin etkisi
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tezde geleneksel yöntemle şalgam suyu üretimi sırasında kara havuç oranı (%25 ve %35), başlangıç laktik asit bakteri sayısı (4 log kob/mL ve 7 log kob/mL) ve sıcaklık (20 ve 25 ℃) değişkenlerinin ferrmantasyona etkileri incelenmiştir. I. fermantasyon boyunca her gün; II. fermantasyon boyunca 2 günde bir toplam asit, pH ölçülmüş, laktik asit bakteri sayısı, toplam mezofil aerob bakteri sayısı ve toplam maya sayısı incelenmiştir. Ayrıca, fermantasyonu tamamlanmış şalgam suyunda kuru madde, sodyum klorür, fenolik madde, antioksidan aktivite tayinleri gerçekleştirilmiş, duyusal ve istatistiksel analizler yapılmıştır. I. fermantasyon başlangıcında laktik asit bakteri sayısı 6.81 log kob/g; toplam mezofil aerob bakteri sayısı 6.79 log kob/g ve toplam maya sayısı 6.76 log kob/g iken 3 günlük fermantasyon sonunda laktik asit bakteri sayısı 7.61 log kob/g; toplam mezofil aerob bakteri sayısı 7.45 log kob/g ve toplam maya sayısı 7.41 log kob/g olarak belirlenmiştir. Fermantasyon boyunca toplam asit miktarı artarken; pH değerinin azaldığı görülmüştür. Fermantasyon sonunda toplam asit miktarı (laktik asit cinsinden) 8.27 g/kg olarak bulunmuştur. Fermantasyon sonunda pH 3.55 olarak belirlenmiştir. II. fermantasyon sonunda toplam asit miktarı 8.79-12.6 g/L, ve pH 3.29-3.60 aralığında değişmiştir. En yüksek laktik asit bakterisi, toplam mezofil aerob bakteri ve toplam maya sayısı, başlangıç laktik asit bakterisi sayısı 7 log kob/mL olan %35 kara havuç oranında 25 °C sıcaklıkta gerçekleştirilen fermantasyon sonucu elde edilen şalgam suyu örneğinde sırasıyla 7.82, 7.78 ve 7.80 log kob/mL olarak saptanmıştır. En düşük laktik asit bakterisi, toplam mezofil aerob bakteri ve toplam maya sayısı ise başlangıç laktik asit bakterisi sayısı 4 log kob/mL olan %25 kara havuç oranında 20 °C sıcaklıkta gerçekleştirilen fermantasyon sonucu elde edilen şalgam suyu örneğinde sırasıyla 6.51, 6.72 ve 6.92 log kob/mL olarak belirlenmiştir. Başlangıç laktik asit bakteri sayısı, kara havuç oranı ve fermantasyon sıcaklığı arttırıldığında fermantasyon süresinin kısaldığı görülmüştür. Fermantasyon süresince laktik asit bakterisi, toplam mezofil aerob bakteri ve toplam maya sayısındaki değişim günlere bağlı olarak istatistiksel açıdan önemli bulunmuştur (p<0.05). Şalgam suyu örneklerinde suda çözünür kuru madde (Brix) sonuçları % 2.9 – 4.3 m/m, sodyum klorür miktarı 11.8-13.4 g/L, toplam fenolik madde miktarı gallik asit eşdeğeri cinsinden 556.19-1677.62 mg/L, antioksidan aktivite 14.91-20.44 mmol Trolox Eşdeğeri/L aralığında saptanmıştır. Fermantasyon parametreleri olan başlangıç laktik asit bakteri sayısı, kara havuç miktarı ve sıcaklık arttıkça şalgam suyu örneklerinde suda çözünür kuru madde, toplam fenolik madde miktarı ve antioksidan aktivite değerlerinin arttığı belirlenmiştir. Şalgam suyu örneklerinde L*, a*, b* renk değerleri incelenmiş, örneklerin L* değerleri 3.25-7.03; a* değerleri 37.6-45.1; b* değerleri ise 5.39-8.03 aralığında yer almıştır. Suda çözünür kuru madde, sodyum klorür miktarı, fenolik madde miktarı, antioksidan aktivite ve L*, a*, b* renk değerleri açısından örnekler arasındaki farklılık istatistiksel olarak önemli bulunmuştur (p<0.05). Duyusal analizlerde % 35 kara havuç ve 4 log kob/mL başlangıç laktik asit bakterisi ile 20 °C sıcaklıkta fermantasyonu gerçekleştirilen şalgam suyu örneği en çok beğenilen örnek olmuştur.
In this thesis, the effect of black carrot ratio (25% and 35%), initial number of lactic acid bacteria (4 log cfu/mL and 7 log cfu/mL) and temperature (20 and 25 °C) variables on the shalgam fermentation are investigated during traditional shalgam production process. During I. fermentation each day and during II. fermentation every second days total acid amount was determined, pH, lactic acid bacteria number, total mesophil aerob bacteia number and total yeast number were determined. Additionally, dry mass, sodium chloride, phenolic content and antioxidant capacity were determined using samples from the end of production. Statistical evaluations were performed. Sensory analysis were done at the end of production. While at the initial of I. fermentation lactic acid bacteria number, total mesophil aerob bacteria number and total yeast number were 6.81 log cfu/g, 6.79 log cfu/g and 6.76 log cfu/g respectively. At the end of 3 days of fermentation lactic acid bacteria, total mesophil aerob bacteria number and total yeast number were determined to be 7.61 log cfu/g, 7.45 log cfu/g and 7.41 log cfu/g respectively. While acidity was increased during fermentation, pH value was decreased correspondingly. Total acidity was found as 8.27 g/kg (lactic acid equivalence) at the end of fermentation. The pH value was determined as 3.55. At the end of II. fermentation total acidity and pH values ranged between 8.79-12.6 g/L and 3.29-3.60 respectively. The highest numbers of lactic acid bacteria, total mesophil aerob bacteria and total yeast were determined as 7.82, 7.78 and 7.80 log cfu/mL for the end product shalgam sample of 7 log cfu/mL initial lactic acid bacteria, 35% black carrot initial ratio and 25 °C temperature fermentation conditions. The lowest lactic acid bacteria, total mesophil aerob bacteria and total yeast numbers were obtained for the end product shalgam sample with fermentation conditions as 4 log cfu/mL initial lactic acid bacteria, 25% black carrot intitial ratio and 20 °C temperature. Determined lactic acid bacteria, total mesophil aerob bacteria and total yeast numbers were as 6.51, 6.72 and 6.92 log cfu/mL respectively. Increasing the initial lactic acid bacteria, black carrot ratio and fermentation temperature lead to shortening of fermentation time. Daily variation of lactic acid bacteria, total mesophil aerob bacteria and total yeast numbers were found to be statistically significant (p<0.05). Analysis of shalgam juice sapmles revealed that total water-soluble dry matter, salt content, total phenolic content and atioxidant acitivity values were found to be in the range of 2.9-4.3%, 11.8-13.4 g/L, 556.19-1677.62 mg/L and 14.91-20.44 mmol Trolox Equivalence/L respectively. It was determined that the increase of fermentation parameters like initial lactic acid bacteria, initial black carrot ratio and fermentation temperature resulted in higher amount of water-soluble dry matter, total phenolic matter content and total antioaxidant activity. L*, a*, b* color values of shalgam samples were investigated and L*, a* and b* values were found to be in the range of 3.25-7.03, 37.6-45.1 and 5.39-8.03 respectively. Variation of water-soluble dry matter, salt content, phenolic content, antioxidant activity and L*, a*, b* color values between each sample were found to be statistically significant (p<0.05). According to the sensory analysis result, the most favoured sample was the shalgam juice that produced using 35 % black carrot, 4 log cfu/mL initial lactic acid bacteria and 20 °C temperature fermentation parameters.
In this thesis, the effect of black carrot ratio (25% and 35%), initial number of lactic acid bacteria (4 log cfu/mL and 7 log cfu/mL) and temperature (20 and 25 °C) variables on the shalgam fermentation are investigated during traditional shalgam production process. During I. fermentation each day and during II. fermentation every second days total acid amount was determined, pH, lactic acid bacteria number, total mesophil aerob bacteia number and total yeast number were determined. Additionally, dry mass, sodium chloride, phenolic content and antioxidant capacity were determined using samples from the end of production. Statistical evaluations were performed. Sensory analysis were done at the end of production. While at the initial of I. fermentation lactic acid bacteria number, total mesophil aerob bacteria number and total yeast number were 6.81 log cfu/g, 6.79 log cfu/g and 6.76 log cfu/g respectively. At the end of 3 days of fermentation lactic acid bacteria, total mesophil aerob bacteria number and total yeast number were determined to be 7.61 log cfu/g, 7.45 log cfu/g and 7.41 log cfu/g respectively. While acidity was increased during fermentation, pH value was decreased correspondingly. Total acidity was found as 8.27 g/kg (lactic acid equivalence) at the end of fermentation. The pH value was determined as 3.55. At the end of II. fermentation total acidity and pH values ranged between 8.79-12.6 g/L and 3.29-3.60 respectively. The highest numbers of lactic acid bacteria, total mesophil aerob bacteria and total yeast were determined as 7.82, 7.78 and 7.80 log cfu/mL for the end product shalgam sample of 7 log cfu/mL initial lactic acid bacteria, 35% black carrot initial ratio and 25 °C temperature fermentation conditions. The lowest lactic acid bacteria, total mesophil aerob bacteria and total yeast numbers were obtained for the end product shalgam sample with fermentation conditions as 4 log cfu/mL initial lactic acid bacteria, 25% black carrot intitial ratio and 20 °C temperature. Determined lactic acid bacteria, total mesophil aerob bacteria and total yeast numbers were as 6.51, 6.72 and 6.92 log cfu/mL respectively. Increasing the initial lactic acid bacteria, black carrot ratio and fermentation temperature lead to shortening of fermentation time. Daily variation of lactic acid bacteria, total mesophil aerob bacteria and total yeast numbers were found to be statistically significant (p<0.05). Analysis of shalgam juice sapmles revealed that total water-soluble dry matter, salt content, total phenolic content and atioxidant acitivity values were found to be in the range of 2.9-4.3%, 11.8-13.4 g/L, 556.19-1677.62 mg/L and 14.91-20.44 mmol Trolox Equivalence/L respectively. It was determined that the increase of fermentation parameters like initial lactic acid bacteria, initial black carrot ratio and fermentation temperature resulted in higher amount of water-soluble dry matter, total phenolic matter content and total antioaxidant activity. L*, a*, b* color values of shalgam samples were investigated and L*, a* and b* values were found to be in the range of 3.25-7.03, 37.6-45.1 and 5.39-8.03 respectively. Variation of water-soluble dry matter, salt content, phenolic content, antioxidant activity and L*, a*, b* color values between each sample were found to be statistically significant (p<0.05). According to the sensory analysis result, the most favoured sample was the shalgam juice that produced using 35 % black carrot, 4 log cfu/mL initial lactic acid bacteria and 20 °C temperature fermentation parameters.
Açıklama
Anahtar Kelimeler
Şalgam Suyu, Laktik Asit Bakterileri, Fenolik Madde, Antioksidan Aktivite, Shalgam Juice, Lactic Acid Bacteria, Phenolic Content, Antioxidant Activity
