Effect of black carrot quantity on composition and sensorial properties of turnip juice, Shalgam.
Yazarlar (5)
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
S Erdoğan
Y Esin
O Saraçoğlu
C Kaya Tokat Gaziosmanpaşa Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 06-2014 |
| Cilt / Sayı / Sayfa | 12 / 1 / 29–34 | DOI | 10.5555/20143217018 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20143217018 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| Turnip juice, Shalgam, which is produced through lactic acid fermentation, is a red, blurry and sour tasting drink special to Turkey. Flour made of cracked wheat, rutabaga, water, sour dough, black carrot and salt are used as ingredients in the production. In this study; the effects of different amounts of black carrot used in turnip juice, which had been proportioned as 10, 15 and 20% in the production, on chemical properties, color composition, total phenolic content, total anthocyanin content and sensorial properties of the juice were determined. Results indicated that as the amount of black carrot increased, total acidity, total phenolic and anthocyanin contents increased. Total phenolic contents in the turnip juice increased during fermentation and with an increase in the amount of black carrot used in formula. At the end of the fermentation, total phenolic contents of turnip juices with 10, 15 and 20% black carrot were 455 … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 4 |