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

Authors : H Ülkü ORHAN, M Beyza UÇAK, Zeynep DEMİRCİ, Tuğçe CEYHAN

Pages : 17-25

View : 18 | Download : 15

Publication Date : 2019-04-01

Article Type : Research Paper

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 insert ignore into journalissuearticles values(CCA);, Potato dextrose agar insert ignore into journalissuearticles values(PDA);, and Man Rogosa Sharp insert ignore into journalissuearticles values(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