Physico?chemical and microbiological properties of water kefr produced from carob (Ceratonia siliqua L.) sherbet
| dc.authorid | https://orcid.org/0000-0003-4838-1597 | |
| dc.contributor.author | Gülhan, Mehmet Fuat | |
| dc.contributor.author | Gülhan, Ayça | |
| dc.contributor.author | Düşgün, Cihan | |
| dc.date.accessioned | 2024-09-03T12:04:41Z | |
| dc.date.available | 2024-09-03T12:04:41Z | |
| dc.date.issued | 2024 | |
| dc.department | Teknik Bilimler Meslek Yüksekokulu | |
| dc.description.abstract | In this study, sugar-free (A) and sugar-added (B) formulations of carob sherbet were fermented with water kefir grains. After 48 h of fermentation, the pH and total soluble solid content level (TSS) of A and B decreased, while the titratable acidity (TA) value increased. At the end of fermentation, Ave B formulations were stored at 4 °C for 28 days. Fermented sherbets’ 2,2?-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity decreased with storage. A had 75.3% DPPH radical scavenging activity on day 0th, whereas B had 77.0%. B had less total phenolic content (TPC) than fermented A on day 0. TPC values decreased significantly, notably on days 21st and 28th of storage. After fermentation, A had more gallic acid, hesperidin, p-coumaric acid, rosmarinic acid, and syringic acid than B. A had 2.21% sucrose before fermentation and 0.95% after. On 14th days of storage, potassium and calcium had the greatest mineral levels. Compared to A, B gave higher microbial count values (Lactobacillus sp., Lactococcus sp. total mesophilic aerobic bacteria, and yeast) in the microbiological analysis results at the end of fermentation and during storage. | |
| dc.identifier.doi | 10.1007/s10068-024-01682-1 | |
| dc.identifier.issn | 1226-7708 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.uri | https:/dx.doi.org/10.1007/s10068-024-01682-1 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12451/12401 | |
| dc.identifier.wosquality | N/A | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | The Korean Society of Food Science and Technology | |
| dc.relation.ispartof | Food Science and Biotechnology | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/embargoedAccess | |
| dc.subject | Carob Sherbet | |
| dc.subject | Fermented Beverage | |
| dc.subject | Functional Food | |
| dc.subject | Water Kefir | |
| dc.title | Physico?chemical and microbiological properties of water kefr produced from carob (Ceratonia siliqua L.) sherbet | |
| dc.type | Article |
