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Bu çalışmada; kışlık arpalık maltlardan farklı çimlendirme süreleriyle üretilmiş üç farklı malt sirkesinin bazı kalite özellikleri belirlenmiştir. Sirke örneklerinin kuru madde, asitlik, briks, kül, iletkenlik ve yoğunluk değerleri malt sirkesi örneğine kıyasla, çimlendirildikten sonra kurutulan örneklerde daha yüksek olduğu (P<0.05) tespit edilmiştir. Buna karşın; pH, alkol, antioksidan kapasitesi ve toplam fenolik madde miktarlarının ise daha düşük olduğu belirlenmiştir (P<0.05). Briks (%) ve alkol (%) miktarları bakımından en yüksek değerlerin (%5.7 ve %0.025) 12 gün çimlendirildikten sonra elde edilen malt sirkesi örneklerine (CM12) ait olduğu, iletkenlik (mS/cm) ve yoğunluk (g/cm3) değerlerinin ise, çimlendirme süresi boyunca artış gösterdiği belirlenmiştir (P<0.05). Üretilen 3 farklı malt sirkesi numunelerinde en yüksek antioksidan kapasitesi ve toplam fenolik madde miktarlarının 1.15 µg TE/mL ve 690.30 mg GAE/L ile malt sirkesi örneğinde olduğu, L* ve b* değerlerinin çimlendirme süresi boyunca azalış gösterdiği (P<0.05); buna karşın a* değerinin ise artış gösterdiği (P<0.05) tespit edilmiştir. Mineral bakımından en yüksek Na, Mg, B ve S değerleri malt sirkesi, K, P, Ca, Mn değerleri, CM12 ve Fe, Zn değerleri ise CM7 örneklerinde belirlenmiştir. Renk, aroma, koku, görünüş ve genel beğeni kriterleri açısından en yüksek beğeni puanlarını CM7 örneklerinin aldığı görülmüştür (P<0.05).
In this study, some quality characteristics of three different malt sirsis produced in different grinding times from winter wheat malt have been determined. It has been found that the drought, acidity, bricks, ashes, conductivity and intensity values of sirke samples are higher in the samples that are dried after grinding (P<0.05) compared to the malt sirke samples. Nevertheless, pH, alcohol, antioxidant capacity and total phenolic substances were found to be lower (P<0.05). The highest values (5.7% and 0.025%) in terms of bricks (%) and alcohol (%) were determined to belong to the malt sugar samples (CM12) obtained after 12 days of grinding, and the values of conductivity (mS/cm) and intensity (g/cm3) increased throughout the grinding period (P<0.05). The highest antioxidant capacity and total phenolic quantity in the 3 different malt acid samples produced were 1.15 μg TE/mL and 690.30 mg GAE/L in the malt acid samples, the L* and B* values showed decrease during the grinding period (P<0.05) and the a* values showed an increase (P<0.05). The highest minerals are Na, Mg, B and S values, K, P, Ca, Mn values, CM12 and Fe, and Zn values are determined in examples of CM7. The highest likeness score in terms of color, aroma, smell, appearance and general likeness criteria has been found to be received by CM7 samples (P<0.05).
In this study; some quality properties of three different malt vinegars produced with different germination periods than winter barley malts were determined. Dry matter, acidity, brix, ash, conductivity and density values of malt vinegar samples were found to be higher than the samples dried after the germination (P<0.05). However, it was determined that pH, alcohol, antioxidant capacity and total phenolic content values were lower (P<0.05). The highest values in terms of brix (%) and alcohol (%) (5.7% and 0.025%) were determined in the malt vinegar samples obtained after germination for 12 days (CM12). Conductivity (mS/cm) and density (g/cm3) values increased during the germination period (P<0.05). The highest antioxidant capacity and total phenolic contents of three different malt vinegar samples were 1.15 µg TE/mL and 690.30 mg GAE/L in malt vinegar samples, respectively. L* and b* values decreased during the germination period (P<0.05), however a* value increased (P<0.05). In terms of mineral contents, the highest Na, Mg, B and S values were found in malt vinegar samples. The highest K, P, Ca, Mn values were determined in CM12. The highest Fe, Zn values were determined in CM7. In terms of color, aroma, smell, appearance and general appreciation scores, the highest appreciation scores were obtained from CM7 (P<0.05).
Field : Sağlık Bilimleri
Journal Type : Ulusal
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