Farklı starterlerle üretilen hardaliyelerin karşılaştırılması: Back-slopping ve kombucha
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Dosyalar
Tarih
2022
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Yayıncı
Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Hardaliye, besleyici değeri yüksek bir ürün olan üzüm suyuna hardal tohumu ve vişne yaprağı ilave edilerek laktik asit fermantasyonu yoluyla üretilen geleneksel alkolsüz bir içecektir. Geleneksel hardaliye üretiminde maya faaliyetlerini engelleme ve alkol oluşumunu önlemede hardal tohumu yetersiz kalmakta, arzu edilmeyen etanol oluşumu meydana gelmekte ve standart kalitede hardaliye üretimi yapılamamaktadır. Standart kalitede ve endüstriyel çapta hardaliye üretimi için kimyasal koruyucular kullanılmaktadır. Günümüzde tüketiciler ürün satın alırken kimyasal koruyucu ve katkı içermeyen doğal ürünleri tercih etmektedirler. Bu nedenle tez kapsamında; back-slopping ve kombucha mantarı ilavesi olmak üzere 2 farklı yöntemle hardaliye üretimleri gerçekleştirilmiştir. Farklı starterlerle üretilen hardaliyelerin fermantasyon ve depolama süresince fiziksel, kimyasal ve mikrobiyolojik değişimleri incelenmiştir. Back-slopping hardaliye üretiminde fermantasyonun 7. gününde %5,5 alkol oluşumu gözlemlenirken, kombucha mantarı kullanılarak üretilen hardaliyede alkol oluşumu tespit edilememiştir. Hardaliye örneklerinin L*, a* ve b* değerlerinde üretim süresinde düşüşler gözlemlenmiştir. Kombucha mantarı ile üretilen hardaliyenin laktik asit bakteri sayılarının back-slopping metoduyla üretilen hardaliyeye nazaran daha düşük olduğu görülmüştür. Araştırma sonuçlarına göre; kombucha mantarının sahip olduğu mikroorganizmalar ve bunların simbiyotik birlikteliğiyle gerçekleşen metabolik aktiviteler sayesinde herhangi bir koruyucu kimyasal kullanılmadan doğal yolla fermantasyon gerçekleşmekte, back-slopping hardaliyeye nazaran daha güvenilir hardaliye üretim imkanı sağlanmaktadır.
Hardaliye is a traditional non-alcoholic beverage produced by lactic acid fermentation by adding mustard seeds and cherry leaves to grape juice, which is a product with high nutritional value. Mustard seeds are insufficient in preventing yeast activities and alcohol formation in traditional hardaliye production, undesirable ethanol formation occurs and standard quality hardaliye cannot be produced. Chemical preservatives are used for the production of hardaliye of standard quality and on an industrial scale. Today, consumers prefer natural products that do not contain chemical preservatives and additives when purchasing products. Therefore, within the scope of the thesis; Hardaliye production was carried out with 2 different methods, backslopping and adding kombucha mushrooms. Physical, chemical and microbiological changes of hardaliye produced with different starters were investigated during fermentation and storage. While 5.5% alcohol formation was observed on the 7th day of fermentation in back-slopping hardaliye production, no alcohol formation could be detected in hardaliye produced using kombucha mushrooms. Decreases in the production time were observed in the L*, a* ve b* values of the Hardaliye samples. It was observed that the lactic acid bacteria numbers of hardaliye produced with kombucha mushroom were lower than the hardaliye produced by back-slopping method. According to the results of the research; Thanks to the microorganisms of the kombucha mushroom and the metabolic activities that occur with their symbiotic association, fermentation is provided naturally without the use of any preservative chemicals, compared to backslopping hardaliye, it offers a more reliable production of hardaliye.
Hardaliye is a traditional non-alcoholic beverage produced by lactic acid fermentation by adding mustard seeds and cherry leaves to grape juice, which is a product with high nutritional value. Mustard seeds are insufficient in preventing yeast activities and alcohol formation in traditional hardaliye production, undesirable ethanol formation occurs and standard quality hardaliye cannot be produced. Chemical preservatives are used for the production of hardaliye of standard quality and on an industrial scale. Today, consumers prefer natural products that do not contain chemical preservatives and additives when purchasing products. Therefore, within the scope of the thesis; Hardaliye production was carried out with 2 different methods, backslopping and adding kombucha mushrooms. Physical, chemical and microbiological changes of hardaliye produced with different starters were investigated during fermentation and storage. While 5.5% alcohol formation was observed on the 7th day of fermentation in back-slopping hardaliye production, no alcohol formation could be detected in hardaliye produced using kombucha mushrooms. Decreases in the production time were observed in the L*, a* ve b* values of the Hardaliye samples. It was observed that the lactic acid bacteria numbers of hardaliye produced with kombucha mushroom were lower than the hardaliye produced by back-slopping method. According to the results of the research; Thanks to the microorganisms of the kombucha mushroom and the metabolic activities that occur with their symbiotic association, fermentation is provided naturally without the use of any preservative chemicals, compared to backslopping hardaliye, it offers a more reliable production of hardaliye.
Açıklama
Anahtar Kelimeler
Hardaliye, Kombucha, Back-slopping, Hardaliye, Kombucha, Back-slopping, Gıda Mühendisliği, Food Engineering
