Sensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (Capparis spp.) Paste

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dc.authorwosidOZCAN, Mehmet M/T-2530-2017
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorDuman, Erman
dc.date.accessioned2022-05-11T14:14:33Z
dc.date.available2022-05-11T14:14:33Z
dc.date.issued2010
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentMeslek Yüksekokulları, Çorlu Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractFresh caperberry fruits at the 0.6-1.8 cm diameter collected from Konya (Selcuklu). Turkey were fermented in 8 % brines at 30 degrees C for 45 days. After fermentation, acidity. salt. pH. total bacteria. coliform, lactic acid bacteria and yeast/mould values of brine were established. Sensory evaluation of caperberries paste contained some spices, virgin olive oil and yoghurt was performed by 7 trained assessors. The colour value of control sample had higher average score when compared with caperberries paste samples contained to the several additives. Contents of some mineral of the fermented caperberry paste were also determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). The Ca, K, P, Na, Cu, Fe, Mn and Zn contents of caperberry paste were established as 2341.6, 13583, 321.4, 41257, 23.7, 17.4, 32.4 and 173.1 mg/Kg. It is clear that spice provided an approved taste to caperberries paste and yoghurt corrected body of paste.
dc.description.sponsorshipSelcuk University (S.U.-BAP, Konya-Turkey)Selcuk University
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya-Turkey).
dc.identifier.endpage6604
dc.identifier.issn0970-7077
dc.identifier.issue8en_US
dc.identifier.startpage6600
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5934
dc.identifier.volume22
dc.identifier.wosWOS:000279844900110
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorDuman, Erman
dc.language.isoen
dc.publisherAsian Journal Of Chemistry
dc.relation.ispartofAsian Journal of Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCaperberries
dc.subjectFermentation
dc.subjectPaste
dc.subjectSensory properties
dc.subjectComposition
dc.subjectMicrobiology
dc.titleSensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (Capparis spp.) Paste
dc.typeArticle

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