Effect of temperature and production

method on some quality parameters of

fermented carrot juice (Shalgam)

File: 2067935

Daniel David Gutiérrez

Angie Vannesa Córdoba
Isabella Sabogal Muñoz

Jimmy Toro
English
Summarize
A study was made about the effect that fermentation temperature has on the
antioxidant activity of carrot juice (shalgam), an analysis was made of
anthocyanins and the phenolic compounds that shalgam has.

One of the most important parameters is the fermentation temperature. Some

research published the suitability of different fermentation temperatures in the
production of fermented products to obtain the desired sensory characteristics
indicated that the fermentation temperature range in the production should be
between 15 and 20 ° C. They examined the effects of temperature of
fermentation in some physicochemical characteristics. Shalgam is generally
produced at room temperature of 10 to 35 ° C depending on the season and this
affects the duration of fermentation. This study describes the effect of
fermentation temperatures on the antioxidant activity, anthocyanin profiles,
total phenolic content and total flavonoid content of Shalgam drink.

Furthermore, the lowest values were generally determined in Shalgams

manufactured by both methods at 10 ° C for antioxidant activity, anthocyanin
profiles, total phenolic, and trough scores for sensory analysis. It could be said
that Shalgam fermented above 10 ° C was more acceptable to consumers.

This analysis is important in terms of proving that Shalgam can be produced in a

reduced time according to the standards.

Main idea
The main idea of the reading is first, to let us know how important fermentation
is and how this method is very helpful both for the preservation of food and to
improve the nutritional and sensory characteristics of these; And finally, explain
the manufacturing methods of shalgam, which is an acidic drink, with a cloudy
appearance and a reddish color obtained from the purple carrot that, by placing
it to the test under different temperatures (which is a fundamental parameter
of fermentation), changes its chemical characteristics. and sensory.

Personal opinion
We believe this article is very important. Since through this we can realize the
impact that fermentation has on carrot juice (shalgam) and how any change in
the temperature range at the time of fermenting the juice can drastically affect
your sensory observations, and we can see the series of methods that are more
favorable when making this drink in order to establish or obtain how long the
fermentation will last and observing how is the approval range of the people
who acquired the product and consumed it.

The production of Shalgam beverage

Shalgam beverages we are going to manufactured at the Fermentation

Laboratory of Faculty of Engineering by two different methods; “traditional
method” and “direct method”.
In direct method, the first fermentation is not carried out. The purple carrots we
will cleaned, sorted and then cut in 2–3 cm diameter size. The cut purple carrots
(18%), bulgur flour (3%), rock-salt (1.2%), sorted and sliced turnip (1%),
sourdough (0.2%) and tap water we are going to transferred into a closed glass
jar to perform the carrot fermentation.

The lactic acid and ethanol fermentations in both methods (TM and DM) we are
going to carried out at 10оC, 22оC and 35оC in duplicate and followed by
measuring pH and titration acidity (TA) as lactic acid.
The amount of TA specified in the TSI (Turkish Standardization Institute) must be
at least 6 g/L in Shalgam (Anonymous, 2016). For this reason, the fermentation
will have terminate when the minimum amount of TA (6 g/L) needed to be
found in the Shalgam samples was reached. Following fermentation, the
Shalgams we are going to store for 1 day at + 4 °C, it will remove from the
sediment and bottled.

Bibliography
Hasan T, Akkiz C, Erdal A, Hasan U. (2021) Effect of temperature and production method on some
quality parameters of fermented carrot juice (Shalgam). Food Bioscience. Volume 41, 100973. ISSN
2212-4292

https://www-sciencedirect-com.bdigital.sena.edu.co/science/article/pii/S2212429221000985