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- Title
GLUTENSİZ ŞALGAM SUYU ÜRETİMİ VE TS11149 ŞALGAM SUYU STANDARDINA UYGUNLUĞUNUN ARAŞTIRILMASI.
- Authors
Karabulut, Şeyda Yanardağ; Bulut, Sami
- Abstract
In this study, turnip juice, which is a traditional Turkish beverage was produced gluten-free by using a mixture of 60% corn and 40% rice flour instead of bulgur flour used in the production of triditional turnip juice and its compliance with the TS11149 turnip juice standard was investigated. Gluten-free turnip juice was sensorially comparable to standard turnip juice, except for color and sourness. The data obtained from this comparative study, in which bulgur flour containing and gluten-free turnip juices were produced, showed that the produced turnip juices contained total acid (6.53-9.1>6 g/L), ash (12.98-13.94<20 g/L) and salt (1.47-1.55<2%) is compatible with TS11149 in terms of criteria, pH (2.81-2.82<3.3-3.8) and total dry matter (18.06-21.49<25 g/L) values are lower than the values in TS11149; the total number of mesophilic aerobic bacteria is higher than the limit value in the relevant standard (6.15-7.77>5 log CFU/mL) and the brix of turnip juice produced only with bulgur flour meets the limit value in the standard (2.83>2.5 °B). The literature data and the results obtained with this study revealed that a revision should be made in the TS11149 turnip juice standard.
- Publication
GIDA: The Journal of Food, 2024, Vol 49, Issue 2, p269
- ISSN
1300-3070
- Publication type
Article
- DOI
10.15237/gida.GD23100