INVESTIGATION OF THE EFFECT OF BULGUR ADDITION IN FERMENTED POMEGRANATE VINEGAR PRODUCTION

Year 2019, Volume: 5 Issue: 1, 17 - 25, 01.04.2019

H. Ülkü Orhan M. Beyza Uçak Zeynep Demirci Tuğçe Ceyhan

Abstract

In this study, microbiological, physicochemical and sensory properties of pomegranate vinegar produced
from pomegranate grains were examined in the laboratory. Pomegranate vinegars produced in the
study were made in two ways: bulgur added and bulgur free. Total acidity, pH, color, Brix values were
measured in pomegranate vinegars produced. Coliform, yeast-mold, and lactic acid bacteria were studied
in chromogenic coliform agar (CCA), Potato dextrose agar (PDA), and Man Rogosa Sharp (MRS) media,
respectively. It has been observed that the pH of bulgur added vinegars varies between 3.10-3.47 during
fermentation and between 2.90-3.32 for bulgur free vinegars. Dry matter values were determined as 2.2-4.0
Brix in bulgur added samples and 2.1-4.2 Brix in bulgur free samples. The total acidity of bulgur added
samples ranged from 8.10-22.05 % during the fermentation period and from 6.30-13.5 0% for bulgur free
samples. It has been observed that bulgur free pomegranate vinegars obtained as a result of fermentation
are clearer, deteriorate later and receive more sensory acclaim. It has been determined that the addition of
bulgur during vinegar production does not provide an advantage.

Keywords

Pomegranate vinegar, Bulgur added vinegar, Fermentation, Sensory properties

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