Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları

Bu çalışmada, şalgam suyu üretiminde NaCl yerine KCl kullanılarak sodyum miktarının azaltılma olanakları araştırılmıştır. Bu amaçla NaCl (tanık), KCl ve NaCl/KCl (3:1, 1:1, 1:3, w/w) karışımları ile beş farklı şalgam suyu üretilmiştir. Şalgam sularının kaliteleri kimyasal ve duyusal analizlerle değerlendirilmiştir. Elde edilen bulgulara göre, şalgam suyu üretiminde NaCl yerine 3/4 oranında KCl (NaCl/KCl, 1:3) kullanılarak, bileşimi olumsuz etkilemeden, kabul edilebilir kalitede şalgam suları üretilebileceği ve sodyum miktarının % 70’e kadar azaltılabileceği belirlenmiştir. NaCl/KCl’nin 3:1 ve 1:1 karışımları ile üretilen ve tanığa göre, sırasıyla, % 26 ve % 47 daha az sodyum içeren şalgam suları tanık kadar beğenilmiştir. NaCl/KCl’nin 1:3 karışımı ile üretilen ve tanığa göre % 71 daha az sodyum içeren şalgam suyu ise tanıktan daha az beğenilmiş, ancak kabul edilebilir bulunmuştur.

The Possibilities of the Reduction of Sodium Quantity Using KCl Instead of NaCl in the Production of “Salgam Suyu” Beverage (Turkish with English Abstract)

In this study, the possibilities of the reduction of sodium content were investigated by using KCl instead of NaCl in the production of “Şalgam suyu” or “Şalgam” beverage which is a product of lactic acid fermentation.  For this purpose, five different şalgam beverages with NaCl as control, KCl and mixtures of NaCl/KCl (3:1, 1:1, 1:3, w/w) were prepared. Qualities of şalgam beverages were determined by chemical and sensory analyses. According to the results, it was determined that şalgam beverage of acceptable quality can be produced without affecting the compositions adversely with replacing NaCl by KCl up to three-forth whereby reducing the sodium content up to 70%. The şalgam beverages produced with 3:1 and 1:1 mixtures of NaCl/KCl, and contain 26% and 47% less sodium than the control beverage respectively, were preferred as much as the control itself. Şalgam beverage produced with 1:3 mixture of NaCl/KCl, and contains 71% less sodium than the control, was preferred less than the control, but it was found to be acceptable.


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Kaynak Göster

Bibtex @ { gida93251, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2005}, volume = {30}, pages = { - }, doi = {}, title = {Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları}, key = {cite}, author = {Deryaoğlu, Ahmet} }
APA Deryaoğlu, A . (2005). Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları . Gıda , 30 (5) , .
MLA Deryaoğlu, A . "Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları" . Gıda 30 (2005 ): <
Chicago Deryaoğlu, A . "Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları". Gıda 30 (2005 ):
RIS TY - JOUR T1 - Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları AU - Ahmet Deryaoğlu Y1 - 2005 PY - 2005 N1 - DO - T2 - Gıda JF - Journal JO - JOR SP - EP - VL - 30 IS - 5 SN - 1300-3070-1309-6273 M3 - UR - Y2 - 2020 ER -
EndNote %0 Gıda Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları %A Ahmet Deryaoğlu %T Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları %D 2005 %J Gıda %P 1300-3070-1309-6273 %V 30 %N 5 %R %U
ISNAD Deryaoğlu, Ahmet . "Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları". Gıda 30 / 5 (Ekim 2005): - .
AMA Deryaoğlu A . Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları. GIDA. 2005; 30(5): -.
Vancouver Deryaoğlu A . Şalgam Suyu Üretiminde NaCl Yerine KCl Kullanarak Sodyum Miktarını Azaltma Olanakları. Gıda. 2005; 30(5): -.