Akademik Veri Yönetim Sistemi
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.10, sa.2, ss.37-47, 2018 (ESCI)
The aim of this study was to produce instant salgam powder from fermented salgam and to investigate some physicochemical and sensorial characteristics of the final product. Firstly, fermented salgam was produced by traditional method and then moisture of produced salgam was removed by freeze-drying for the production of powder form of salgam. Then freeze-dried salgam was reconstituted by water at different ratios (1.5, 2.5, 3, 3.2 and 3.5 % powder) for the production of instant salgam from powder. According to the pH, total titratable acidity and salt contents, at least 3.2 % powder was chosen as the most suitable reconstitution ratio that fulfills the requirements in the TS 11149 salgam standard. Then for comparing reconstituted salgam (3.2 %) with fermented salgam, pH, total titratable acidity, salt, total solid matter, total phenol content, anthocyanin content, turbidity, colour characteristics (L*, a*, b*) and sensorial analyses were performed on the fermented and reconstituted salgam samples. According to the results of the sensorial analyses, instant salgam had close score to the fermented salgam from the sensorial point of view and preferred by panelists as the ready-to-use product.