Sensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (Capparis Spp.) Paste

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorDuman, Erman
dc.date.accessioned2020-03-26T18:04:59Z
dc.date.available2020-03-26T18:04:59Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractFresh caperberry fruits at the 0.6-1.8 cm diameter collected from Konya (Selcuklu). Turkey were fermented in 8 % brines at 30 degrees C for 45 days. After fermentation, acidity. salt. pH. total bacteria. coliform, lactic acid bacteria and yeast/mould values of brine were established. Sensory evaluation of caperberries paste contained some spices, virgin olive oil and yoghurt was performed by 7 trained assessors. The colour value of control sample had higher average score when compared with caperberries paste samples contained to the several additives. Contents of some mineral of the fermented caperberry paste were also determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). The Ca, K, P, Na, Cu, Fe, Mn and Zn contents of caperberry paste were established as 2341.6, 13583, 321.4, 41257, 23.7, 17.4, 32.4 and 173.1 mg/Kg. It is clear that spice provided an approved taste to caperberries paste and yoghurt corrected body of paste.en_US
dc.description.sponsorshipSelcuk University (S.U.-BAP, Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya-Turkey).en_US
dc.identifier.citationÖzcan, M. M., Duman, E., (2010). Sensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (Capparis Spp.) Paste. Asian Journal of Chemistry, 22(8), 6600-6604.
dc.identifier.endpage6604en_US
dc.identifier.issn0970-7077en_US
dc.identifier.issue8en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage6600en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25250
dc.identifier.volume22en_US
dc.identifier.wosWOS:000279844900110en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorDuman, Erman
dc.language.isoenen_US
dc.publisherAsian Journal of Chemistryen_US
dc.relation.ispartofAsian Journal of Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCaperberriesen_US
dc.subjectFermentationen_US
dc.subjectPasteen_US
dc.subjectSensory propertiesen_US
dc.subjectCompositionen_US
dc.subjectMicrobiologyen_US
dc.titleSensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (Capparis Spp.) Pasteen_US
dc.typeArticleen_US

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