Geleneksel Yöntemle Müsküle Üzümünden Üretilen Hardaliyenin Bazı Özelliklerinin Belirlenmesi
Yazarlar (6)
Prof. Dr. Mustafa BAYRAM
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Dr. Öğr. Üyesi Esra ESİN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Cemal KAYA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Diğer hakemli uluslarası dergilerde yayınlanan tam makale |
| Dergi Adı | Akademik Gıda |
| Dergi ISSN | 1304-7582 Scopus Dergi |
| Dergi Tarandığı Indeksler | CAB Abstracts, Global Health, Food Science and Technology Abstracts (FSTA) ve Index Copernicus |
| Makale Dili | İngilizce |
| Basım Tarihi | 03-2015 |
| Cilt No | 13 |
| Sayı | 2 |
| Sayfalar | 119 / 126 |
| Makale Linki | https://web.s.ebscohost.com/ehost/pdfviewer/pdfviewer?vid=0&sid=142d5085-6272-428c-afca-2302e87ee10b%40redis |
| Özet |
| Hardaliye is a traditional product produced by the lactic acid fermentation of musts of red and aromatic grapes in the Thrace region of Turkey. In this study, hardaliye was produced by the traditional method with Müşküle grapes, a type of white grapes in Bursa region of Turkey, and some physico-chemical, microbiological and sensory properties of hardaliye samples were determined. For the production of hardaliye, mustard seeds (1.5%) and potassium benzoate (0.1%) was added to grape musts, then the mixture was allowed to ferment at 30 C. Soluble dry matter content of 17, 5%, total acidity of 3.9 g/L (in terms of tartaric acid), pH value of 4.09, alcohol content of 0.37%(v/v) and volatile acid content of 0.147 g/L were found. In addition, total phenolic content of hardaliye samples was 272.53 mg/L (gallic acid equivalent). Further academic and commercial efforts are needed to increase the consumption of hardaliye … |
| Anahtar Kelimeler |
