Kýrmýzý Pancar Sirkesinin Fizikokimyasal, Mikrobiyolojik Ve Duyusal Özellikleri

Bu çalýþmada; kýrmýzý pancar sirkesinin fizikokimyasal, mikrobiyolojik ve duyusal özellikleri belirlenmiþtir. Kýrmýzý pancar sirkesinin renk deðerleri, L*: 2.55, a*: 1.54 ve b*: -0.98 olarak tespit edilmiþtir. Sirke örneðinin ortalama pH, Kuru Madde, °Brix, % kül miktarlarý, yoðunluk ve iletkenlik deðerleri sýrasýyla; 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 saptanmýþtýr. Kýrmýzý pancardan üretilen sirke örneðinin ortalama antioksidan deðerleri 96.14±3.43 µg TE/mL ve toplam fenolik madde miktarlarý ise 1170.78±20.95 mg GAE/L olarak saptanmýþtýr. Tespit edilen mineral maddeler arasýndan en fazla 370.94±2.73 ppm ile Na olduðu, bunu 69.13±1.13 ppm ile K, 14.5±0.01 ppm ile P ve 10.07±0.42 ile de Ca’ un izlediði görülmüþtür. Fermantasyon sonrasýnda sirke örneðinde ortalama asetik bakteri sayýsý; 3.06±0.14, laktik asit bakteri sayýsý; 2.84±0.09 ve maya/küf sayýsý; 1.09±0.08log kob/mL olarak belirlenmiþtir. Panelistler tarafýndan yapýlan duyusal analiz sonuçlarýna göre; en yüksek puaný 7.67±0.57 ile sirkenin rengi alýrken en düþük puaný ise, 5.05±0.21’lik deðer ile sirkenin aromasý almýþtýr. Kýrmýzý pancar sirkesinin genel beðeni puaný ise 6.75±0.35 olarak tespit edilmiþtir.

Physicochemical, Microbiological and Sensory Properties of Red Beet Vinegar

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 µg 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.