K�rm�z� Pancar Sirkesinin Fizikokimyasal, Mikrobiyolojik Ve Duyusal �zellikleri

Tomar, Oktay; Akarca, G�khan; �a�lar, Abdullah

Cilt : 26 Say� : 7 Y�l : 2024

30/7Son Say� Erken Bask� Ar�iv Pop�ler Makaleler Makale G�nderimi

Pamukkale �niversitesi M�hendislik Bilimleri Dergisi

K�rm�z� Pancar Sirkesinin Fizikokimyasal, Mikrobiyolojik Ve Duyusal �zellikleri [Pamukkale Univ Muh Bilim Derg]

Pamukkale Univ Muh Bilim Derg. 2020; 26(7): 1234-1238 | DOI: 10.5505/pajes.2020.83930

K�rm�z� Pancar Sirkesinin Fizikokimyasal, Mikrobiyolojik Ve Duyusal �zellikleri

Oktay Tomar¹, G�khan Akarca², Abdullah �a�lar¹
¹Kocaeli �niversitesi, Ziraat ve Do�a Bilimleri Fak�ltesi, Kocaeli
²Afyon Kocatepe �niversitesi M�hendislik Fak�ltesi, G�da M�hendisli�i B�l�m�, Afyonkarahisar

Bu �al��mada; k�rm�z� pancar sirkesinin fizikokimyasal, mikrobiyolojik ve duyusal �zellikleri belirlenmi�tir. K�rm�z� pancar sirkesinin renk de�erleri, L*: 2.55, a*: 1.54 ve b*: -0.98 olarak tespit edilmi�tir. Sirke �rne�inin ortalama pH, Kuru Madde, �Brix, % k�l miktarlar�, yo�unluk ve iletkenlik de�erleri s�ras�yla; 2.94�0.02, 0.33�0.02 g/L, 1.85�0.07, %0.24�0.01 1.003�0.002 g/cm3 ve 2.13�0.042 (μS/cm) olarak saptanm��t�r. K�rm�z� pancardan �retilen sirke �rne�inin ortalama antioksidan de�erleri 96.14�3.43 �g TE/mL ve toplam fenolik madde miktarlar� ise 1170.78�20.95 mg GAE/L olarak saptanm��t�r. Tespit edilen mineral maddeler aras�ndan en fazla 370.94�2.73 ppm ile Na oldu�u, bunu 69.13�1.13 ppm ile K, 14.5�0.01 ppm ile P ve 10.07�0.42 ile de Ca� un izledi�i g�r�lm��t�r. Fermantasyon sonras�nda sirke �rne�inde ortalama asetik bakteri say�s�; 3.06�0.14, laktik asit bakteri say�s�; 2.84�0.09 ve maya/k�f say�s�; 1.09�0.08log kob/mL olarak belirlenmi�tir. Panelistler taraf�ndan yap�lan duyusal analiz sonu�lar�na g�re; en y�ksek puan� 7.67�0.57 ile sirkenin rengi al�rken en d��k puan� ise, 5.05�0.21�lik de�er ile sirkenin aromas� alm��t�r. K�rm�z� pancar sirkesinin genel be�eni puan� ise 6.75�0.35 olarak tespit edilmi�tir.

Anahtar Kelimeler: K�rm�z� pancar, Sirke, Antioksidan, Fenolik madde.

Physicochemical, Microbiological and Sensory Properties of Red Beet Vinegar

Oktay Tomar¹, G�khan Akarca², Abdullah �a�lar¹
¹Kocaeli University, Faculty of Agriculture and Natural Science, Kocaeli
²Afyon Kocatepe University Engineering Faculty, Department of Food Engineering, Afyonkarahisar

This study determined that physicochemical, microbiological and sensory properties of red beet vinegar. The color values of red beet vinegar were L*: 2.55, a*: 1.54 and b*: -0.98. The mean pH, dry matter, �Brix, ash%, density and conductivity values of vinegar samples were 2.94�0.02, 0.33�0.02 g/L, 1.85�0.07, 0.24 � 0.01, 1.003�0.002 g/cm3 and 2.13 � 0.042 μS/cm, respectively. The mean antioxidant value of vinegar samples produced from the red beet was 96.14�3.43 �g TE/mL and the total phenolic content was 1170.78�20.95 mg GAE/L. Of the mineral contents, Na was determined to be the highest with 370.94�2.73 ppm, followed by K with 69.13�1.13 ppm, P with 14.5�0.01 ppm and Ca with 10.07�0.42 ppm. Following the fermentation process, the mean acetic bacterial count in vinegar samples was 3.06�0.14 log cfu/mL while the mean lactic acid bacterial count was 2.84�0.09 log cfu/mL and the mean yeast/mold count was 1.09�0.08 log cfu/mL. According to the sensory analysis results, the highest score was determined to be 7.67 � 0.57 in color score whereas the lowest score was 5.05 � 0.21 in aroma score. The general appreciation score of the red beet vinegar was 6.75 � 0.35.

Keywords: Red beet, Vinegar, Antioxidant, Phenolic compound

Sorumlu Yazar: Oktay Tomar, T�rkiye
Makale Dili: �ngilizce

ATIF KOPYALA

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