Oktay TOMAR, Gökhan AKARCA, Abdullah ÇAĞLAR

Kırmızı pancar sirkesinin fizikokimyasal, mikrobiyolojik ve duyusal özellikleri

Bu çalışmada; kırmızı pancar sirkesinin fizikokimyasal, mikrobiyolojikve duyusal özellikleri belirlenmiştir. Kırmızı pancar sirkesinin renkdeğerleri, L*: 2.55, a*: 1.54 ve b*: -0.98 olarak tespit edilmiştir. Sirkeörneğinin ortalama pH, % Kuru Madde, °Brix, % kül miktarları,yoğunluk ve iletkenlik değerleri sırasıyla; 2.94±0.32, 3.30±0.12,3.71±0.17, 0.24±0.21, 1.003±0.002 g/cm3 ve 2.13±0.042 (μS/cm) olaraksaptanmıştır. Kırmızı pancardan üretilen sirke örneğinin ortalamaantioksidan değerleri 96.14±3.43 µg TE/mL ve toplam fenolik maddemiktarları ise 1170.78±20.95 mg GAE/L olarak saptanmıştır. Tespitedilen mineral maddeler arasından en fazla 370.94±2.73 ppm ile Naolduğu, bunu 69.13±1.13 ppm ile K, 14.5±0.01 ppm ile P ve 10.07±0.42ile de Ca’un izlediği görülmüştür. Fermantasyon sonrasında sirkeörneğinde ortalama asetik bakteri sayısı; 3.06±0.14, laktik asit bakterisayısı; 2.84±0.09 ve maya/küf sayısı; 1.09±0.08log kob/mL olarakbelirlenmiştir. Panelistler tarafından yapılan duyusal analizsonuçlarına göre; en yüksek puanı 7.67±0.57 ile sirkenin rengi alırkenen düşük puanı ise, 5.05±0.21’lik değer ile sirkenin aroması almıştır.Kırmızı pancar sirkesinin genel beğeni puanı ise 6.75±0.35 olarak tespitedilmiştir.

Physicochemical, microbiological and sensory properties of red beetvinegar

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.

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