Akademik Veri Yönetim Sistemi
PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI, cilt.26, sa.7, ss.1234-1238, 2020 (ESCI)
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%, degrees 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/cm(3) and 2.13 +/- 0.042 mu S/cm, respectively. The mean antioxidant value of vinegar samples produced from the red beet was 96.14 +/- 3.43 mu g 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.