Physicochemical, microbiological and sensory properties of red beet vinegar
| Autor: | Gökhan Akarca, Oktay Tomar, Abdullah Çağlar |
|---|---|
| Jazyk: | English<br />Turkish |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Pamukkale University Journal of Engineering Sciences, Vol 26, Iss 7, Pp 1234-1238 (2020) |
| Druh dokumentu: | article |
| ISSN: | 1300-7009 2147-5881 |
| Popis: | 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±0.32, 3.30±0.12, 3.71±0.17, 0.24 ± 0.21, 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. |
| Databáze: | Directory of Open Access Journals |
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