Research Article
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Year 2019, Volume: 5 Issue: 1, 17 - 25, 01.04.2019

H. Ülkü Orhan M. Beyza Uçak Zeynep Demirci Tuğçe Ceyhan

Abstract

References

  • [1] Gil, M.I., Tomas-Barberan, F.A., Hess- Pierce, B., Holcroft, D.M. & Kader, A.A. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agric. Food Chem. 48, 4581–4589.
  • [2] Maestre, J., Melgarejo, P., Tomas- Barberan, F.A. & Garcia-Viguera, C. (2000). New food products derived from pomegranate. Options Medit. 42, 243–245.
  • [3] Poyrazoğlu, E., Gökmen, V., & Artιk, N. (2002). Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey. Journal of Food Composition and Analysis, 15(5), 567–575.
  • [4] Vardin, H. & Fenercioglu, H. (2003). Study on the development of pomegranate juice processing technology: clarification of pomegranate juice. Nahrung 42, 300–303.
  • [5] Kaplan, M., Hayek, T., Raz, A., Coleman, R., Dornfeld, L., Vaya, J. & Aviram, M. (2001). Pomegranate juice supplementation to atherosclerotic mice reduces macrophage lipid peroxidation, cellular cholesterol accumulation and development of atherosclerosis. J. Nutr. 131, 2082–2089
  • [6] Noda, Y., Kaneyuka, T., Mori, A. & Packer, L. (2002). Antioxidant activities of pomegranate fruit extract and its anthocyanidins: delphinidin, cyanidin, and pelargonidin. J. Agric. Food Chem. 50, 166–171
  • [7] Cerda, B., Llorach, R., Ceron, J.J., Espín, J.C. & Tomas-Barberan, F.A. (2003). Evaluation of the bioavailability and metabolism in the rat of punicalagin, an antioxidant polyphenol from pomegranate juice. Eur. J. Nutr. 42, 18–28.
  • [8] Zaouay, F., Mena, P., Garcia-Viguera, C. & Mars, M. (2012). Antioxidant activity and physico-chemical properties of Tunisian grown pomegranate (Punica granatum L.) cultivars. Industrial Crops and Products, 40, 81–89.
  • [9] Lansky, E.P. & Newman, R.A. (2007). Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. J. Ethnopharmacol. 109, 177–206.
  • [10] Viuda-Martos, M., Fernandez-Lopez, J. & Perez-Alvarez, J.A. (2010). Pomegranate and its many functional components as related to human health: a review. Comp. Rev. Food Sci. Food Saf. 9 (6), 635–654.
  • [11] Zhuang, H., Du, J. & Wang, Y. (2011). Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding wines. J Food Sci 76:C606-C611.
  • [12] Şengün, İ.Y. & Kılıç, G. (2019). Farklı Sirke Çeşitlerinin Mikroflorası, Biyoaktif Bileşenleri ve Sağlık Üzerine Etkileri. Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü. Bornova, İzmir, Akademik Gıda, 17(1) 89-101.
  • [13] Anonim. 2003. TSE-Sirke-Tarım Kökenli Sıvılardan Elde Edilen Ürün-Tarifler, Özellikler ve işaretleme, TS 1880 EN 13188, Türk Standartları Enstitüsü Necatibey Cad. 112, Ankara.
  • [14] Ünal, E. (2006). Dimrit Üzümünden Değişik Yöntemlerle Sirke Üretimi Üzerinde Bir Araştırma, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Gıda Güvenliği Anabilim Dalı, Yüksek Lisans Tezi, Adana
  • [15] Şahin, O.Y. (2018). Sirke Üretimi, Yalova Üniversitesi, Akademik Blog.
  • [16] AOAC: “In Official Methods of analysis.” Washington DC: Association of Official Analytical Chemists, 2000.
  • [17] Ünverir, D., Budak, N., Sezer, S., Seydim, A. C. & Guzel-Seydim Z. B. (2011). Chemical and antioxidant properties of pomegranate vinegar. “International Food Congress-Novel Approaches in Food Industry”, Izmir, Turkey,
  • [18] Aykın, E., Budak, N. H., & Güzel-Seydim, Z. B. (2015). Bioactive Components of Mother Vinegar. Journal of the American College of Nutrition, 34(1), 80–89.
  • [19] Yae, M. J., Lee, G. H., Nam, K. H., Jang, S. Y., Woo, S. M. & Jeong, Y. J. (2007). Establishment of quality control standardization for pomegranate vinegar. Journal of the Korean Society of Food Science and Nutrition, 36(11), 1425-1430.
  • [20] Masino, F., Chinnici, F., Bendini, A., Montevecchi, G. & Antonelli, A. (2008). A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar. Food chemistry, 106(1), 90-95.
  • [21] López, F., Pescador, P., Güell, C., Morales, M. L., García-Parrilla, M. C. & Troncoso, A. M. (2005). Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol content. Journal of Food Engineering, 68(1), 133– 136.
  • [22] Özturk, I., Calıskan, O., Tornuk, F. & Sagdıc, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional homemade Turkish vinegars. Lebensmittel- Wissenschaft undTechnologie, 63, 144-151
  • [23] Giudici, P., De Vero, L. & Gullo, M. (2017). Vinegars. In Acetic Acid Bacteria: Fundamentals and Food Applications, Edited by I.Y. Sengun, Boca Raton: CRC Press, Taylor & Francis Group, 261-287p.

INVESTIGATION OF THE EFFECT OF BULGUR ADDITION IN FERMENTED POMEGRANATE VINEGAR PRODUCTION

Year 2019, Volume: 5 Issue: 1, 17 - 25, 01.04.2019

H. Ülkü Orhan M. Beyza Uçak Zeynep Demirci Tuğçe Ceyhan

Abstract

In this study, microbiological, physicochemical and sensory properties of pomegranate vinegar produced
from pomegranate grains were examined in the laboratory. Pomegranate vinegars produced in the
study were made in two ways: bulgur added and bulgur free. Total acidity, pH, color, Brix values were
measured in pomegranate vinegars produced. Coliform, yeast-mold, and lactic acid bacteria were studied
in chromogenic coliform agar (CCA), Potato dextrose agar (PDA), and Man Rogosa Sharp (MRS) media,
respectively. It has been observed that the pH of bulgur added vinegars varies between 3.10-3.47 during
fermentation and between 2.90-3.32 for bulgur free vinegars. Dry matter values were determined as 2.2-4.0
Brix in bulgur added samples and 2.1-4.2 Brix in bulgur free samples. The total acidity of bulgur added
samples ranged from 8.10-22.05 % during the fermentation period and from 6.30-13.5 0% for bulgur free
samples. It has been observed that bulgur free pomegranate vinegars obtained as a result of fermentation
are clearer, deteriorate later and receive more sensory acclaim. It has been determined that the addition of
bulgur during vinegar production does not provide an advantage.

Keywords

Pomegranate vinegar Bulgur added vinegar Fermentation Sensory properties

References

  • [1] Gil, M.I., Tomas-Barberan, F.A., Hess- Pierce, B., Holcroft, D.M. & Kader, A.A. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agric. Food Chem. 48, 4581–4589.
  • [2] Maestre, J., Melgarejo, P., Tomas- Barberan, F.A. & Garcia-Viguera, C. (2000). New food products derived from pomegranate. Options Medit. 42, 243–245.
  • [3] Poyrazoğlu, E., Gökmen, V., & Artιk, N. (2002). Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey. Journal of Food Composition and Analysis, 15(5), 567–575.
  • [4] Vardin, H. & Fenercioglu, H. (2003). Study on the development of pomegranate juice processing technology: clarification of pomegranate juice. Nahrung 42, 300–303.
  • [5] Kaplan, M., Hayek, T., Raz, A., Coleman, R., Dornfeld, L., Vaya, J. & Aviram, M. (2001). Pomegranate juice supplementation to atherosclerotic mice reduces macrophage lipid peroxidation, cellular cholesterol accumulation and development of atherosclerosis. J. Nutr. 131, 2082–2089
  • [6] Noda, Y., Kaneyuka, T., Mori, A. & Packer, L. (2002). Antioxidant activities of pomegranate fruit extract and its anthocyanidins: delphinidin, cyanidin, and pelargonidin. J. Agric. Food Chem. 50, 166–171
  • [7] Cerda, B., Llorach, R., Ceron, J.J., Espín, J.C. & Tomas-Barberan, F.A. (2003). Evaluation of the bioavailability and metabolism in the rat of punicalagin, an antioxidant polyphenol from pomegranate juice. Eur. J. Nutr. 42, 18–28.
  • [8] Zaouay, F., Mena, P., Garcia-Viguera, C. & Mars, M. (2012). Antioxidant activity and physico-chemical properties of Tunisian grown pomegranate (Punica granatum L.) cultivars. Industrial Crops and Products, 40, 81–89.
  • [9] Lansky, E.P. & Newman, R.A. (2007). Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. J. Ethnopharmacol. 109, 177–206.
  • [10] Viuda-Martos, M., Fernandez-Lopez, J. & Perez-Alvarez, J.A. (2010). Pomegranate and its many functional components as related to human health: a review. Comp. Rev. Food Sci. Food Saf. 9 (6), 635–654.
  • [11] Zhuang, H., Du, J. & Wang, Y. (2011). Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding wines. J Food Sci 76:C606-C611.
  • [12] Şengün, İ.Y. & Kılıç, G. (2019). Farklı Sirke Çeşitlerinin Mikroflorası, Biyoaktif Bileşenleri ve Sağlık Üzerine Etkileri. Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü. Bornova, İzmir, Akademik Gıda, 17(1) 89-101.
  • [13] Anonim. 2003. TSE-Sirke-Tarım Kökenli Sıvılardan Elde Edilen Ürün-Tarifler, Özellikler ve işaretleme, TS 1880 EN 13188, Türk Standartları Enstitüsü Necatibey Cad. 112, Ankara.
  • [14] Ünal, E. (2006). Dimrit Üzümünden Değişik Yöntemlerle Sirke Üretimi Üzerinde Bir Araştırma, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Gıda Güvenliği Anabilim Dalı, Yüksek Lisans Tezi, Adana
  • [15] Şahin, O.Y. (2018). Sirke Üretimi, Yalova Üniversitesi, Akademik Blog.
  • [16] AOAC: “In Official Methods of analysis.” Washington DC: Association of Official Analytical Chemists, 2000.
  • [17] Ünverir, D., Budak, N., Sezer, S., Seydim, A. C. & Guzel-Seydim Z. B. (2011). Chemical and antioxidant properties of pomegranate vinegar. “International Food Congress-Novel Approaches in Food Industry”, Izmir, Turkey,
  • [18] Aykın, E., Budak, N. H., & Güzel-Seydim, Z. B. (2015). Bioactive Components of Mother Vinegar. Journal of the American College of Nutrition, 34(1), 80–89.
  • [19] Yae, M. J., Lee, G. H., Nam, K. H., Jang, S. Y., Woo, S. M. & Jeong, Y. J. (2007). Establishment of quality control standardization for pomegranate vinegar. Journal of the Korean Society of Food Science and Nutrition, 36(11), 1425-1430.
  • [20] Masino, F., Chinnici, F., Bendini, A., Montevecchi, G. & Antonelli, A. (2008). A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar. Food chemistry, 106(1), 90-95.
  • [21] López, F., Pescador, P., Güell, C., Morales, M. L., García-Parrilla, M. C. & Troncoso, A. M. (2005). Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol content. Journal of Food Engineering, 68(1), 133– 136.
  • [22] Özturk, I., Calıskan, O., Tornuk, F. & Sagdıc, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional homemade Turkish vinegars. Lebensmittel- Wissenschaft undTechnologie, 63, 144-151
  • [23] Giudici, P., De Vero, L. & Gullo, M. (2017). Vinegars. In Acetic Acid Bacteria: Fundamentals and Food Applications, Edited by I.Y. Sengun, Boca Raton: CRC Press, Taylor & Francis Group, 261-287p.
There are 23 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article
Authors

H. Ülkü Orhan This is me

M. Beyza Uçak This is me

Zeynep Demirci This is me

Tuğçe Ceyhan 0000-0002-7189-7439

Publication Date April 1, 2019
Published in Issue Year 2019 Volume: 5 Issue: 1

Cite

APA Orhan, H. Ü., Uçak, M. B., Demirci, Z., Ceyhan, T. (2019). INVESTIGATION OF THE EFFECT OF BULGUR ADDITION IN FERMENTED POMEGRANATE VINEGAR PRODUCTION. International Journal of Food Engineering Research, 5(1), 17-25.
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