Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye
This article reports the effects of using Lactobacillus plantarum AK4-11 and different grape varieties on some properties of hardaliye. The results showed that grape variety did not have any effect on pH during fermentation period, but using red grapes resulted in higher pH 4.10 in hardaliye after 9...
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| Format: | Article |
| Language: | English |
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Ankara University
2016-09-01
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| Series: | Journal of Agricultural Sciences |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/1569224 |
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| author | Gülden Başyiğit Kılıç Kadir Ağdaş Mehmet Lütfü Çakmakçı Aynur Gül Karahan |
| author_facet | Gülden Başyiğit Kılıç Kadir Ağdaş Mehmet Lütfü Çakmakçı Aynur Gül Karahan |
| author_sort | Gülden Başyiğit Kılıç |
| collection | DOAJ |
| description | This article reports the effects of using Lactobacillus plantarum AK4-11 and different grape varieties on some properties of hardaliye. The results showed that grape variety did not have any effect on pH during fermentation period, but using red grapes resulted in higher pH 4.10 in hardaliye after 90 day storage. On the other hand using white grape resulted in higher brix values ranged from 12.90 to 14.00 at the end of the 14th day of fermentation. The colour results indicated that CI and redness values were higher 2.01-2.90 and 41.84-44.50, respectively and yellowness values were lower 41.71-43.15 in hardaliye samples produced with red grapes. Using red grapes also increased the amount of phenolic compounds in hardaliye samples. Results of this study indicated that using L. plantarum AK4-11 and different grape varieties in hardaliye manufacture affected some quality parameters of hardaliye |
| format | Article |
| id | doaj-art-2db57b7f3f774a8280a103b593c4c8e6 |
| institution | DOAJ |
| issn | 1300-7580 2148-9297 |
| language | English |
| publishDate | 2016-09-01 |
| publisher | Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-2db57b7f3f774a8280a103b593c4c8e62025-08-20T03:18:23ZengAnkara UniversityJournal of Agricultural Sciences1300-75802148-92972016-09-0122451252110.1501/Tarimbil_000000140945Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of HardaliyeGülden Başyiğit Kılıç0Kadir Ağdaş1Mehmet Lütfü Çakmakçı2Aynur Gül Karahan3Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Department of Food Engineering, Burdur, TURKEYAgricultural Bank of the Republic of Turkey, Kelkit Branch, Kelkit, Gümüşhane, TURKEYAnkara University, Faculty of Engineering, Department of Food Engineering, Ankara, TURKEYSüleyman Demirel University, Faculty of Engineering, Department of Food Engineering, Isparta, TURKEYThis article reports the effects of using Lactobacillus plantarum AK4-11 and different grape varieties on some properties of hardaliye. The results showed that grape variety did not have any effect on pH during fermentation period, but using red grapes resulted in higher pH 4.10 in hardaliye after 90 day storage. On the other hand using white grape resulted in higher brix values ranged from 12.90 to 14.00 at the end of the 14th day of fermentation. The colour results indicated that CI and redness values were higher 2.01-2.90 and 41.84-44.50, respectively and yellowness values were lower 41.71-43.15 in hardaliye samples produced with red grapes. Using red grapes also increased the amount of phenolic compounds in hardaliye samples. Results of this study indicated that using L. plantarum AK4-11 and different grape varieties in hardaliye manufacture affected some quality parameters of hardaliyehttps://dergipark.org.tr/tr/download/article-file/1569224hardaliyeprobiyotiküzümfenolik bileşiklerhardaliyeprobioticgrapephenolic compounds |
| spellingShingle | Gülden Başyiğit Kılıç Kadir Ağdaş Mehmet Lütfü Çakmakçı Aynur Gül Karahan Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye Journal of Agricultural Sciences hardaliye probiyotik üzüm fenolik bileşikler hardaliye probiotic grape phenolic compounds |
| title | Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye |
| title_full | Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye |
| title_fullStr | Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye |
| title_full_unstemmed | Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye |
| title_short | Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye |
| title_sort | effect of lactobacillus plantarum ak4 11 and different grape varieties on the properties of hardaliye |
| topic | hardaliye probiyotik üzüm fenolik bileşikler hardaliye probiotic grape phenolic compounds |
| url | https://dergipark.org.tr/tr/download/article-file/1569224 |
| work_keys_str_mv | AT guldenbasyigitkılıc effectoflactobacillusplantarumak411anddifferentgrapevarietiesonthepropertiesofhardaliye AT kadiragdas effectoflactobacillusplantarumak411anddifferentgrapevarietiesonthepropertiesofhardaliye AT mehmetlutfucakmakcı effectoflactobacillusplantarumak411anddifferentgrapevarietiesonthepropertiesofhardaliye AT aynurgulkarahan effectoflactobacillusplantarumak411anddifferentgrapevarietiesonthepropertiesofhardaliye |