FERMENTE PANCAR SUYU TOZUNUN PÜSKÜRTMELİ VE VALSLİ KURUTUCU İLE ÜRETİMİ

Bu çalışmada, pancar suyunun lezzetini artırmak ve muhafazasını kolaylaştırmak için laktofermentyöntemi ile pancar suyu üretilmiştir. Pancar suyuna Lactobacillus plantarum L2-1 ile inoküle edilmiş ve30 °C’de 72 saat inkübe edilmiştir. Fermantasyondan sonra L. plantarum sayısı 1.3x108KOB/ml olarakbelirlenmiştir. Fermente pancar suyunun pH, titrasyon asitliği, suda çözünür kuru madde, toplamşeker, invert şeker, sakkaroz içeriği ve renk gibi kalite özellikleri analiz edilmiştir. Ürünün raf ömrünüartırmak amacıyla püskürtmeli ve valsli kurutucu kullanılarak pancar tozu üretilmiştir. Ayrıca, kurutmaişlemi sırasında farklı dekstroz eşdeğerliğine sahip (%25 ve %50) maltodekstrinlerin etkisi araştırılmıştır.Daha sonra toz ürünün kalite özelliklerini belirlemek amacıyla toplam kuru madde, partikül boyutu veyığın yoğunluğu analizleri yapılmıştır. Toz ürünlerin sulandırılması ile elde edilen ürünlerin duyusalanaliz sonuçlarına göre, valsli kurutucu ile üretilen ürün diğerlerinden daha fazla beğenilmiştir

Anahtar Kelimeler:

Pancar suyu, laktoferment yöntemi, pancar suyu tozu, kurutma

PRODUCTION OF FERMENTED RED BEET JUICE POWDER BY USING SPRAY AND DRUM DRIER

In this study, red beet juice (RBJ) was produced by lacto-fermented method in order to facilitate preservationand enhance the flavor of beet juice. RBJ was inoculated with Lactobacillus plantarum L2-1 andincubated at 30 °C for 72 hours. The viable cell counts of L. plantarum culture reached 1.3x108CFU/mlafter fermentation. Quality characteristics such as pH, titratable acidity, total soluble solids, total sugar,invert sugar, sucrose content and color of fermented RBJ were determined. In order to extend the shelflife of product, the powder of RBJ was produced by using a spray and drum dryer. The effects ofmaltodextrins with different dextrose equivalent (25% and 50%) were evaluated during drying process.Then, the total dry matter, particle size, and bulk density were analyzed to determine the quality ofpowder product. According to sensory analysis of reconstituted products, powder product which wasproduced with drum dryer was most preferred product than other products

Keywords:

Red beet juice, lacto-fermented method, red beet juice powder, drying,

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Gökmen and Acar,1992 Carrot Cucumber L. plantarum
pH 3.82 (35 °C 12 h) Kurtar, 1998 Beet L. plantarum pH 4.2 (30 °C 48 h) Yoon et al. 2004 Cabbage L. plantarum L. casei pH 3.4 (30 °C 72 h) Yoon et al. 2005
Table 2. Total sugar, invert sugar, and sucrose content of fermented red beet juice Analysis Days 2 4 Total sugar Invert sugar Sucrose 4.42±0.2c 0.95±0.1c 3.47±0.1c 3.60±0.3b 0.47±0.1b 3.13±0.2b 3.14±0.3a 0.30±0.2a 2.85±0.1a
a to cDifferent letters within rows are significantly different (P<0.05)
and 18.58, respectively. Increase in a* value after fermentation might be due to the cell disruption and intracelluler components passed through the water. Similarly, Gobbetti et al. (2009) found that a* value of tomato juice increased during fermentation (25).
As shown in Table 4, bulk density of powder products were changed between 0.33-0.83. There were significant differences evaluated between powder products (P<0.05). Powder product produced by drum dryer and containing 50% maltodextrin had the lowest particle size value.
Sensory analysis of fermented RBJ and reconstituted products are presented in Table 5. According to results of analysis, panelists gave the highest score to fermented RBJ. In addition, powder product which was produced with drum dryer was most preferred product than other powder products. Conclusion
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