Akademik Veri Yönetim Sistemi
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.227
Fermented beverages have a long history and play an important role in various cultures around the world. They are not only enjoyed for their unique flavors and aromas but also for their potential health benefits. Black carrots have high antioxidant capacity and superior quality parameters, and their consumption is increasing daily. It is a potential anthocyanin source and has a rich content of vitamins, minerals, and fiber. Due to these properties, it is a natural colorant in fruit juices, soft drinks, and fermented drinks. This study aimed to develop a new flavored functional fermented black carrot-based beverage from black carrot juice fermented with Gluconobacter oxydans. For this purpose, black carrot juice was fermented with G. oxydans, and the changes in their physicochemical, microbiological, and bioactive properties were examined throughout the fermentation. At the end of the 5-day fermentation period, pH decreased from 6.33 to 4.74. The count of G. oxydans decreased over time from 10.04 log cfu/ml to 5.77. There was no yeast or mold growth in black carrot juice throughout the analysis. While brix and water activity did not change, total acidity increased significantly (p<0.05). L, a*, and b* values were 13.86–15.06, 8.32–10.49, and -6.70–1.99, respectively. Total antioxidant activity did not change throughout fermentation (p>0.05), but the total phenolic amount increased significantly (p<0.05). The total anthocyanin content was between 7.43 and 9.72 mg/L. According to the results of sensory analysis, the taste, smell, color, turbidity, and general acceptability of the fermented beverage improved (p<0.05). As a result, the fermented beverage developed from black carrot juice by acetic acid fermentation with G. oxydans may be a new alternative for consumers.