Pickling Process of Capers (Cappans Spp.) Flower Buds
| dc.contributor.author | Özcan, Musa | |
| dc.contributor.author | Akgül, Atilla | |
| dc.date.accessioned | 2020-03-26T16:27:32Z | |
| dc.date.available | 2020-03-26T16:27:32Z | |
| dc.date.issued | 1999 | |
| dc.department | Selçuk Üniversitesi | en_US |
| dc.description.abstract | Middle sized (8< x ≤ 13 mm) buds of Capparis spinosa var. spinosa and C. ovata var. canescens from June in brines containing 5, 10, 15 and 20% salt and from August in brines of 15% salt, and three different size (x ≤ 8 mm, 8 < x ≤ 13 mm, x > 13 mm) buds of C. ovata var. canescens from June in brines of 15% salt were pickled for two months fermentation. Some chemical and microbiological analyses were done in brines during fermentation. Most suitable salt concentration for lactic acid bacteria (LAB) activity were 5% and partly 10%. Acidity, LAB activity, sedimentation and hardness were reduced by increasing bud size in C. ovata. Small buds of C. ovata for pickling product had advantage for colour and flavour, however, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity. | |
| dc.description.abstract | Se encurtieron durante dos meses botones florales de tamaño medio (8< x ? 13 mm) de Capparis spinosa var. spinosa y C. ovata var, canescens, los recolectados en Junio en salmueras conte- niendo 5, 10, 15 y 20% de sal, y los de Agosto en salmueras de 15% de sal; y tres tamaños diferentes (x ? 8 mm, 8 < x ? 13 mm, x > 13 mm) de C. ovata var. canescens de Junio en salmueras de 15% de sal. Se realizaron algunos análisis químicos y microbioló- gicos durante la fermentación. Las concentraciones de sal más adecuadas para la actividad de las bacterias del ácido láctico (LAB) fueron 5% y parcialmente 10%. Acidez, actividad de LAB, sedimentación y firmeza (hardness) se redujeron al incrementar el tamaño de las alcaparras de C. ovata. Los tamaños pequeños de C. ovata presentaron en el producto encurtido ventajas en color y sabor, pero desventajas por más sedimento y ablandamiento. parcial. El tiempo de encurtido para ambas especies se determinó en 40 a 50 dias con respecto a sabor y olor del producto final, acidez y pH de las salmueras y actividad de LAB. | en_US |
| dc.identifier.citation | Özcan, M., Akgül, A., (1999). Pickling Process of Capers (Cappans Spp.) Flower Buds. Grasas Y Aceites, 50(2), 94-99. | |
| dc.identifier.endpage | 99 | en_US |
| dc.identifier.issn | 0017-3495 | en_US |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.scopusquality | Q3 | en_US |
| dc.identifier.startpage | 94 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12395/17013 | |
| dc.identifier.volume | 50 | en_US |
| dc.indekslendigikaynak | Scopus | en_US |
| dc.institutionauthor | Özcan, Musa | |
| dc.institutionauthor | Akgül, Atilla | |
| dc.language.iso | es | en_US |
| dc.relation.ispartof | Grasas Y Aceites | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.selcuk | 20240510_oaig | en_US |
| dc.subject | Caper | en_US |
| dc.subject | Flower bud | en_US |
| dc.subject | Pickling | en_US |
| dc.subject | Alcaparra | |
| dc.subject | Botón floral | |
| dc.subject | Encurtid | |
| dc.title | Pickling Process of Capers (Cappans Spp.) Flower Buds | en_US |
| dc.title.alternative | Proceso De Encurtido De Botones Florales De Alcaparras (Cappa Ris Spp.) | en_US |
| dc.type | Article | en_US |
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