Halide AYDOĞDU, Şafak YILDIRIM, Tunay DURGUN, A. Kadir HALKMAN

A STUDY ON PRODUCTION AND QUALITY CRITERIA OF HARDALIYE; A TRADITIONAL DRINK FROM THRACE REGION OF TURKEY

Bu çalışmada, Trakya Bölgesi'ne özgü geleneksel bir içecek olan hardaliyenin laboratuvar koşullarında üretimi yapılarak mikrobiyolojik ve kimyasal özellikleri belirlenmiş, hardaliye üretim yöntemi değerlendirilmiştir. Laboratuvar ölçekli üretimde Alphonse Lavallée ve Papazkarası üzüm çeşitleri kullanılmıştır. Denemelerde, farklı konsantrasyonlarda hardal tohumu kullanılmış, buna bağlı olarak mikrobiyolojik ve kimyasal analizlerde beklenen şekilde farklı sonuçlar alınmıştır. Elde edilen hardaliyelerde koliform bakteri, E. coli, maya ve küf sayıları yok ya da fermantasyon boyunca kayda değer ölçüde azalırken, toplam aerobik mezofil koloni sayısı ve laktik asit bakterileri sayılarında genel olarak azalma/ artma/ azalma şeklinde bir seyir izlenmiştir. Bu seyir, asitlik artışı ile birlikte değerlendirildiğinde anlamlı bulunmuştur (P

TRAKYA BÖLGESİ GELENEKSEL İÇECEĞİ HARDALİYENİN ÜRETİMİ VE KALİTE KRİTERLERİ ÜZERİNE BİR ARAŞTIRMA

This study reports on an assessment of the production methodology of hardaliye; a traditional lactic fermented beverage specific to the Thrace region. Microbiological and chemical analyses were performed on the laboratory scale production using Alphonse Lavallée and Papazkaras grapes. There were some differences in the microbiological and chemical analyses due to use of different concentrations of mustard seed. Coliform bacteria, E. coli, yeasts and molds were either absent or their numbers were significantly reduced during the fermentation process. In general, a progressive reduction/ increase/ reduction pattern was observed for the aerobic mesophilic bacteria and lactic acid bacteria colony counts. This progressive pattern of bacterial numbers was considered significant (P

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