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    Şalgam Suyu Üretiminde Ultrasound Uygulamasının Fermantasyon Aşaması Üzerine Etkisi
    (Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2022) Ercan, Muhammed; Akbulut, Mehmet
    In this study, fermented turnip juice was produced as a result of a 30-day fermentation period with 35kHz ultrasound application for 0 minute (control), 5 minutes, 15 minutes and 30 minutes before fermentation. For each fermentation period, turnip juices were prepared in separate sterile containers, and ultrasound was applied at 35 kHz frequency and 60% amplitude at specified times (0, 5, 15 and 30 minutes). The prepared turnip juices were left to fermentation for 30 days and for the tracking of fermentation, samples were taken on the 0th day, 4th day, 8th day, 12th day, 20th day and 30th day of fermentation. In these periods, the fermentation process of turnip juice was monitored by titration acidity and pH control, and to determine its physical, physicochemical and microbiological properties, brix, reflectance color analysis, total monomeric anthocyanin content, total phenolic substance content, antioxidant activity, organic acid profile, turbidity, phenolic profile analysis, total mesophilic aerobic bacteria count, total yeast-mold count, total lactic acid bacteria count and sensory analyzes were performed. Turnip juice was produced under controlled conditions in a laboratory environment according to traditional methods, and its physical properties were found within the values determined in the communiqué, excluding brix value. In the study, positive effect of ultrasound application on the microbiological values of turnip juice was observed on the 8th day of fermentation, and it was determined that it increased the total number of lactic acid bacteria. The pH values decreased until the 4th day of fermentation, and then remained close to each other. All organic acids increased during the fermentation period. The turbidity value reached the highest value on the 4th day of fermentation. On the first day of fermentation, L* and hue values were the highest, a*, b* and chroma values were the lowest. On the 4th day of fermentation, L* and hue values decreased, while a*, b* and chroma values increased. In this study, ultrasound application increased the microbiological values of turnip juice, which is a fermented and probiotic food product, and the quality values such as total monomeric anthocyanin amount, total phenolic substance amount, antioxidant activity, organic acid profile and phenolic substance profile, which increase its added value. It has been determined that the ultrasound treatment applied to turnip juice is successful in improving the sensory values, functional and physical/physicochemical properties, which are important parameters in the industry, and it is concluded that the application of ultrasound in the production of turnip juice can be recommended as it is thought to contribute to the quality of the final product.