A RESEACRH ON THE PRODUCTION OF VINEGAR BEVERAGE ENRICHED WITH SPICE EXTRACTS

Year 2019, , 1136 - 1147, 06.10.2019

Esra Terakye Merve Gözde Bayrakdar Senem Suna , Ömer Utku Çopur

https://doi.org/10.15237/gida.GD19085

Abstract

In this study, combinations of ginger, clove, cinnamon,
black pepper, turmeric and cardamom (K, 5B) (5%) were brewed in boiling water
for 10 min, then apple cider vinegar (1.2mL/100 mL) and citric acid (0.1g/100
mL) was added to extracts for processing a ready to drink, new functional
beverage. Beverages were produced by the addition of sucrose (6.78g/100 mL),
stevia (0.025g/100mL), aspartame (0.008g/100 mL) and acesulfame-K (0.008g/100
mL). Products were filled into 200 mL glass bottles and pasteurized at 98°C for
15 min. Antioxidant capacity was examined during in vitro digestion, and
the highest value was obtained from K coded stevia added sample (640.05±7.26,
559.77±9.26, 523.46±16.95 µmol trolox/mL soluble solid content respectively
from FRAP, CUPRAC, DPPH methods). All samples were sensorially accepted,
according to color, appearance, odor, taste, overall acceptability criterias
and the usage of vinegar with various spice extracts and sweeteners enabled the
production of an alternative cold drink.

Keywords

Apple cider vinegar, stevia, antioxidant capacity, bioaccessibility

BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA

Abstract

Bu çalışmada, zencefil, karanfil, tarçın, karabiber,
zerdeçal ve kakule ile hazırlanan baharat kombinasyonları (K, 5B) (%5), kaynar
suda 10 dk demlenmiş ve elde edilen ekstraktlara elma sirkesi (1.2mL/100 mL)
ile sitrik asit (0.1g/100 mL) eklenerek tüketime hazır, yeni bir fonksiyonel
içeceğin üretilmesi amaçlanmıştır. Sirkeli içecek çeşitleri, sakkaroz (6.78
g/100 mL), stevia (0.025 g/100 mL), aspartam (0.008 g/100 mL) ve asesülfam-K
(0.008 g/100 mL) ilavesi ile üretilmiştir. Ürünler 200 mL’lik cam şişelere
doldurularak, 98°C’de 15 dk pastörize edilmiştir. Örneklerin antioksidan
kapasitesi in vitro sindirim sürecinde incelendiğinde, en yüksek değerin
stevia eklenen K kodlu örnekten elde edildiği görülmüştür (FRAP, CUPRAC, DPPH
yöntemleri ile sırasıyla 640.05±7.26, 559.77±9.26 ve 523.46±16.95µmol
troloks/mL suda çözünür kuru madde). Tüm örnekler renk, görünüş, koku, tat ve
genel kabul edilebilirlik kriterlerine göre duyusal olarak beğenilmiş olup,
sirkenin çeşitli baharat ekstraktları ve tatlandırıcılar ile birlikte
kullanılması, alternatif bir soğuk içeceğin üretimine olanak sağlamıştır. 

Keywords

Elma sirkesi, stevia, antioksidan kapasite, biyoalınabilirlik

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