Determination of optimum fermentation quality of capers (capparis ovata desf. Var. canescens) in different brine conditions

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dc.contributor.authorArslan, Derya
dc.contributor.authorUnver, Ahmet
dc.contributor.authorOzcan, Musa
dc.date.accessioned2020-03-26T17:26:38Z
dc.date.available2020-03-26T17:26:38Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractLactic acid, citric acid, yogurt and starter culture (Lactobacillus plantarum) inoculation were tested singly in brines for the fermentation of raw caper buds (Capparis ovata Desf. var. canescens). The buds were divided into two different sizes, small and big, according to their diameters before fermentation, and the effects of bud size on the fermentation were also investigated. Ten percent salt containing brine was evaluated as the control brine. Small buds could be recommended for their higher acidity levels and hardness scores. Citric and lactic acid addition revealed very low pH values (2.14-2.60) and high acidity levels (1.2-1.7%). Starter culture inoculation or yogurt addition to the brine resulted in lower acidity values, similar to the control brine. Lactic and citric acid addition not only accelerated the acidification rate, but also decreased the growth in the brine during fermentation. The differences between flavor and color scores of samples were not statistically significant from the bud size point of view, while these differences were significant for hardness scores (P < 0.01). The best initial brine conditions deduced from the physicochemical, microbiological and sensory results were citric acid and lactic acid added brine types.en_US
dc.identifier.doi10.1111/j.1745-4549.2007.00175.xen_US
dc.identifier.endpage230en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage219en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4549.2007.00175.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22312
dc.identifier.volume32en_US
dc.identifier.wosWOS:000254415200005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBLACKWELL PUBLISHINGen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleDetermination of optimum fermentation quality of capers (capparis ovata desf. Var. canescens) in different brine conditionsen_US
dc.typeArticleen_US

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