Evaluation of Grape Pomace in Production of Shalgam Juice: Effects on Some Physicochemical, Microbiological and Sensorial Properties

Abstract

Abstract Shalgam juice is a red colored and cloudy traditional fermented beverage produced by lactic acid fermentation of bulgur flour, black carrot, salt, turnip, sourdough, and water. In this study, the usability of grape pomace as a black carrot substitute for the enrichment of shalgam juice with phenolic compounds was investigated. Five different ratios of pomace (0, 25, 50, 75, and 100%) were added to the formulation as a substitute of black carrot and samples were analyzed for pH, acidity, soluble solid content (SSC), color (L*, a*, b*, C*, h, color density, color tone), microbiologically and sensorially during the fermentation to find out the effects of pomace on the progress of the fermentation. The shalgam juice containing only black carrot was used as control. The cloudiness, pH, and brightness of the shalgam juice increased as the pomace ratio increased. The control contained less yeast and mold counts than the pomace containing the shalgam juices. Grape pomace addition did not have an effect on the total mesophilic aerobic and the lactic acid bacteria counts. The sensorial properties of the shalgam juice containing 25% grape pomace were almost the same as the control sample, and as the pomace ratio increased, the shalgam juice samples could not meet the consumer's taste and expectations. In conclusion, when considering microbiological, sensorial and physicochemical properties, 25% grape pomace can be added to formulation before the fermentation as a carrot substitute.

Keywords

• Black carrot
• fermented beverage
• lactic acid fermentation
• waste evaluation
• quality parameters