Farklı Siyah Havuç Miktarlarının Şalgam Suyunun Bileşimine ve Duyusal Özellikleri Üzerine Etkisi.

Turnip juice, Shalgam, which is produced through lactic acid fermentation, is a red, blurry and sour tasting drink special to Turkey. Flour made of cracked wheat, rutabaga, water, sour dough, black carrot and salt are used as ingredients in the production. In this study; the effects of different amounts of black carrot used in turnip juice, which had been proportioned as 10, 15 and 20% in the production, on chemical properties, color composition, total phenolic content, total anthocyanin content and sensorial properties of the juice were determined. Results indicated that as the amount of black carrot increased, total acidity, total phenolic and anthocyanin contents increased. Total phenolic contents in the turnip juice increased during fermentation and with an increase in the amount of black carrot used in formula. At the end of the fermentation, total phenolic contents of turnip juices with 10, 15 and 20% black carrot were 455.51, 654.01, 858.51 mg (gallic acid equivalent)/L, respectively. Similar to total phenolic contents; total anthocyanin contents of turnip juices increased with time and an increase in the amount of black carrot used and total anthocyanin contents were 157.52, 214.94, 306.40 mg cy-3-glu/L, respectively. According to the results of sensory evaluation, the turnip juice sample containing 20% black carrot was the most favored sample among the three types. [ABSTRACT FROM AUTHOR]