文章基本信息

标题：Research on the Production of Fermented Turnip Juices
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作者：Nurcan Özler ; Oğuz Kılıç
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1996
卷号：21
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this study, turnip juice which is a common fermented product in Adana and its vicinity was investigated. The compositions of turnip juices prepared by different methods and the effects of raw materials used in the production were investigated. Moreover, the effects of starter culture ( Lactobacillus plantarum and Lactobacillus brevis ) and bread yeast on the fermentation of turnip juice was observed and it was discussed that, to which extent the red beet could be an alternative to black carrot. After the fermentation, the samples of turnip juice were filled into bottles, pasteurised and chemical and organoleptic analyses were carried out on the samples at the and of 6 months of storage. According to the results obtained, the highest acidity levels were determined in turnip+black carrot (classic method) and turnip+black carrot+red beet (starter culture+yeast) experiments with the same percentage (0.89%). In comparison by colour, it was concluded that a colour-deterioration occurred after pasteurization in all tree different methods achieved by using turnip+red beet, therefore, it was not possible to use red beet alone for the production of fermented turnip juice.