Improvement of quality and shelf-life of Subye, a traditional beverage of Turkey
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Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Soc Brasileira Ciencia Tecnologia Alimentos
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Subye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Subye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Subye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein, and ash contents of the standardized beverage were found to be 84.24%, 11.65%, 1.52%, 1.35%, and 0.21%, respectively. A 99% suspension stability of the beverage was achieved after one day of storage by addition of a xanthan gum:guar gum combination (0.04%: 0.5% and 0.05%: 0.4%). No significant differences (p > 0.05) were found between the gum-containing samples and control samples for the Hunter color values and for the sensory characteristics, such as mouthfeel, taste, and overall acceptability (except for appearance). Nisin: natamycin (2 ppb:30 ppm) was statistically found to be the most effective antimicrobial combination for aerobic mesophilic bacteria after storage for 6 days. Nisin: natamycin (2 ppb:30 ppm) and nisin: potassium sorbate (2 ppb:250 ppm) combinations were found the most effective antimicrobial combinations for mold and yeast count after storage for 3 days and 6 days, respectively.
Açıklama
Anahtar Kelimeler
shelf life, non-alcoholic beverages, melon seeds, antimicrobial agents, gums
Kaynak
Food Science and Technology
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
38
Sayı
4
