Effect of black carrot<i style="mso-bidi-font-style:normal"> </i>size usage on the quality of <i>shalgam </i>(<i>Şalgam</i>): A traditional Turkish lactic acid fermented beverage

Abstract

In this study, the effect of black carrot size on the quality of <i>shalgam </i>was researched. For this purpose, the experiments of <i>shalgam</i> production using traditional production method were carried out by cutting black<span style="font-size:11.0pt;mso-ansi-language: EN-US" lang="EN-GB"> carrots 3, 6<span style="font-size:11.0pt; mso-ansi-language:EN-US" lang="EN-GB"> and 9<span style="font-size:11.0pt;mso-ansi-language:EN-US" lang="EN-GB"> cm and also lengthwise in size.<span style="font-size:11.0pt;mso-ansi-language:EN-US" lang="EN-GB"> Dough fermentation was done for 3 days and carrot fermentation for 9 days. According to the results obtained from the ready-to-serve <i>shalgams</i>; total acidity as lactic acid were found between 7.15 to 7.75 gm/L, lactic acid between 5.6 to 6.3 gm/L, <i>p</i>H between 3.45 to 3.53, anthocyanin as cyanidine-3-glycoside between 120.18 to 145.6 mg/L, total phenolic compunds as OD₂₈₀ between 23.3 to 28.99. Sensory analysis showed that the most preferred sample was the one done by using 3 cm size of black carrot. The results stated that the smaller size of black carrot usage favourably affected the anthocyanin content, phenolic composition and sensory properties of <i>shalgam</i>.

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