Improvement of quality and shelf-life of Subye, a traditional beverage of Turkey

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dc.contributor.authorApan, Mukaddes Arigul
dc.contributor.authorZorba, Murat
dc.date.accessioned2025-01-27T20:12:11Z
dc.date.available2025-01-27T20:12:11Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractSubye, 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.
dc.description.sponsorshipScientific Research Fund of Canakkale Onsekiz Mart University [2010/156]
dc.description.sponsorshipThis research was supported by Scientific Research Fund of Canakkale Onsekiz Mart University (project no 2010/156). The authors would like to thank the panel members for judging and participating in the sensory evaluation
dc.identifier.doi10.1590/1678-457X.12517
dc.identifier.endpage725
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85058472879
dc.identifier.scopusqualityN/A
dc.identifier.startpage719
dc.identifier.urihttps://doi.org/10.1590/1678-457X.12517
dc.identifier.urihttps://hdl.handle.net/20.500.12428/20872
dc.identifier.volume38
dc.identifier.wosWOS:000452420000023
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectshelf life
dc.subjectnon-alcoholic beverages
dc.subjectmelon seeds
dc.subjectantimicrobial agents
dc.subjectgums
dc.titleImprovement of quality and shelf-life of Subye, a traditional beverage of Turkey
dc.typeArticle

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