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±0.32, 3.30±0.12, 3.7...
| Main Authors: | , , |
|---|---|
| 格式: | 文件 |
| 语言: | English |
| 出版: |
Pamukkale University
2020-12-01
|
| 丛编: | Pamukkale University Journal of Engineering Sciences |
| 主题: | |
| 在线阅读: | https://dergipark.org.tr/tr/pub/pajes/issue/58015/834286 |
| _version_ | 1828018725985452032 |
|---|---|
| author | Gökhan Akarca Oktay Tomar Abdullah Çağlar |
| author_facet | Gökhan Akarca Oktay Tomar Abdullah Çağlar |
| author_sort | Gökhan Akarca |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T11:07:53Z |
| format | Article |
| id | doaj.art-9479c4df31a84d41afbbab36189e455d |
| institution | Directory Open Access Journal |
| issn | 1300-7009 2147-5881 |
| language | English |
| last_indexed | 2024-04-10T11:07:53Z |
| publishDate | 2020-12-01 |
| publisher | Pamukkale University |
| record_format | Article |
| series | Pamukkale University Journal of Engineering Sciences |
| spelling | doaj.art-9479c4df31a84d41afbbab36189e455d2023-02-15T16:19:17ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58812020-12-0126712341238218Physicochemical, microbiological and sensory properties of red beet vinegarGökhan Akarca0Oktay Tomar1Abdullah Çağlar2Afyon Kocatepe UniversityKocaeli UniversityKocaeli UniversityThis 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.https://dergipark.org.tr/tr/pub/pajes/issue/58015/834286red beetvinegarantioxidantphenolic compound |
| spellingShingle | Gökhan Akarca Oktay Tomar Abdullah Çağlar Physicochemical, microbiological and sensory properties of red beet vinegar Pamukkale University Journal of Engineering Sciences red beet vinegar antioxidant phenolic compound |
| title | Physicochemical, microbiological and sensory properties of red beet vinegar |
| title_full | Physicochemical, microbiological and sensory properties of red beet vinegar |
| title_fullStr | Physicochemical, microbiological and sensory properties of red beet vinegar |
| title_full_unstemmed | Physicochemical, microbiological and sensory properties of red beet vinegar |
| title_short | Physicochemical, microbiological and sensory properties of red beet vinegar |
| title_sort | physicochemical microbiological and sensory properties of red beet vinegar |
| topic | red beet vinegar antioxidant phenolic compound |
| url | https://dergipark.org.tr/tr/pub/pajes/issue/58015/834286 |
| work_keys_str_mv | AT gokhanakarca physicochemicalmicrobiologicalandsensorypropertiesofredbeetvinegar AT oktaytomar physicochemicalmicrobiologicalandsensorypropertiesofredbeetvinegar AT abdullahcaglar physicochemicalmicrobiologicalandsensorypropertiesofredbeetvinegar |